Here it goes again
Ok, so I bought GTA4 and after some expert graphic tweaking, I can play it pretty well on my PC. Incredible game so far. Immersive to a level I have never before experienced.
Things are going well. I woke up precisely at 5am, took a shower, ate homemade granola (which is the most baller breakfast thing I've ever had and it's like magic because I made it and I know everything that's in it and I know precisely the balance of carbs and fats and proteins etc. etc. etc.) had a piece of cornbread, packed up my stuff and biked to work. My bus pass expired on Father's Day (fun day boating on the lake btw) and I debated buying another since I'll be in car possession by the 30th, I decided against it so far. I rode my bike to work; which takes me a half hour. It was a great ride, a little chilly this morning but the weather report predicts 90s by Wednesday and just as hot and dry all the rest of the week. I had another busy day of fixing problems. On top of my normal duties managing the department, the owner grabbed me and had me work with him personally for a good chunk of the day. It was a whole deal with the dimensions on a guide for a pallet and how people can't seem to understand tolerances and such. He was pleased with my work but wants me to get ahold of Robert. Robert started a couple weeks before I did and wound up knowing literally everything about the office and engineering responsibilities. He would be a big help right now.
I had a piece of cornbread for my first break and cracked open Of Mice and Men. The story of George and Lennie; two migrant workers who have dreams of rabbits.
My sister gobbles up books. At first I was amazed by her reading ability but when I started asking her detailed questions about stories she drew a blank. I admit, I take longer to read some books than most people. And it does depend on the book. I read Snuff in like three sittings. But the point I'm trying to make, it that reading is important, but it's more than just what you read, it's how you read. Reading defines a person in many important ways. It is crucial in developing key skills in intellect and learning. It enchriches your life and leaves you with a wonderful feeling that few things can truly compare to. However, I can't help but think that some people just move their eyes across the page, not learning a thing; simply engaging in a television-like experience with books. Oh well, I guess it's just a symptom of the age we live in. If memory was being traded on the commodities market, I believe it would sell for more than saffron.
Lunch was a tofurkey sandwhich on this whole wheat bread I got at Smart and Final; along with some cashews, an organic apple from Whole Foods and a whole grain chocolate chip cookie and more John Steinbeck. I finished up my last break with even more reading, a carrot and some more cashews. I rode my bike home and started making a delicious dinner along with a new banana bread recipe. Dinner was lentils in tomato sauce with black olives; Mrs. Dash, sea salt and flax seed to season - served over organic pasta.
Yeah so get this. I had just run out of pasta before going to Carson yesterday. As I was leaving Delci gave me back these organic pasta noodles I got at Smith's like two months ago. I had left them in the parents' pantry after getting $75 in free groceries for signing up for a US bank account. How perfect was the timing for that?
Speaking of good timing, now's as good a time as any.
PART TWO OF JACKSON'S PARAPHRASING OF GARY NULL'S THE COMPLETE GUIDE TO SENSIBLE EATING
When we last left our heroes, they were droning on in exquisite detail about carbohydrates and other bullshit.
Fiber: What is it?
Fiber is essentially the part of carbohydrates that the body cannot digest, such as cellulose that exists in the cell wall of plants. Fiber got a bad rap due to this fact. Can't digest = don't bother to eat. However, fiber is being acknowledged as useful in the digestive process as a cleaning substance. It works facial muscles and scrubs cell wall of colon and bowels as well as filling you up, resulting in less of an urge to snack. A good diet emphasizes moderate amounts of proteins, a high intake of natural fiber foods as well as a low fat intake. This results in better health of the bowels and the whole body, it provides protection against certain kinds of cancer; lastly, fiber does not contribute calories.
Fiber should be eaten in its natural form. This is how we evolved. Supermarkets base their methods on profit along with the erroneous belief that fiber serves no purpose.
The body requires about 20-30 grams of natural fiber a day. Oat germ and wheat bran are good sources of this. Alternatively, a raw salad for lunch, a partially cooked grain salad such as tabouli for dinner or a puree of fresh fruit in season are all good ways to fulfill your needs for fiber intake. Oat fiber for instance, absorbs six times its weight in water.
Root vegetables such as carrots contain the most fiber; the best way to get fiber into your diet is to buy fresh produce that is in season, eat it raw or grate it into salads. Don't neglect less common tubers such as yams, kohl rabi, parsnips and even eggplant can be eaten whole. Note, don't peel vegetable skins unless neccesary to the recipe you are preparing.
Legumes are a great source of fiber as well as protein (discussed later). Sprout your peas, chick-peas, mung beans and lentils; then steam your bean sprouts before serving for a great source of fiber, carbs. and many essential nutrients.
Eating bran every day will improve your health but be sure to balance all different types of foods in your diet.
For example, grapefruit or orange provides the 2-carb food factor know as protopectin. The celluslose of citrus absorbs fluids, enlarges and clears the intestine. Pectin becomes a gelatinous material and provides lubrication for the passage of food. Protopectin enhances the system's use of dietary fats protecting against cardiovascular dangers.
Fats!!
Americans receive nearly half of their calories from fat. In general, we should reduce our intake of saturated fat and cholesterol in order to reduce the risk of heart disease. In 1984, the National Heart, Blood and Lung institute concluded a ten year study concluding high cholesterol increases the risk of heart attack (in case you didn't believe the hype)
Fat's uses
Fat, believe it or not, is one of the primary nutrients. To reiterate; nutrients are digestable material and come in five basic groups; all of which the body needs some amount of on a daily basis. These are carbohydrates, fats, proteins, vitamins and minerals. In small amounts, fat allows our bodies to use fat-soluble vitamins A, D, E and K. It prevents viral infections, protects the heart, blood vessels and internal organis, slows aging and keeps skin healthy. Fats are a useable source of energy, acting as a reserve supply deposited in adipose tissue.
Fat is the most concentrated source of energy in our bodies, yielding 9 cal./gram (as opposed to 4/g for carb. and prot.).
Fat insulates our bodies and pevents heat loss as well as absorbing physical shock. Too much fat however, can overwhelm the very organs it protects.
Saturated vs. Unsatured Fats
Different fats have unique properties although their caloric count is always the same. The omega 3 fatty acids from fish help the heart and essential fatty acids in oil from sesame seeds, sunflower seeds, safflower seeds and soy beans are all vital for the maitenance of healhty, growth, maturation, hormone production and other functions. Adding tablespoons of fat in the form of oil is not necessary when grains, legums, fish, seeds and nuts are all plentiful sources. Long and short chain fatty acids are found in both.
Saturated fats are found in animal food sources such as meat and dairy products, making up half the USDA's recommendation for the four basic food groups. Fat is classified as saturated if the carbon atom chain that makes it up is also saturated with hydrogen atoms and if it turns solid at room temperature. Some examples are butter, the fatty part of chicken, fish, veal, lamb, pork and beef, lard and coconut oil.
Unsaturated fats are found in grains, legumes, seeds, nuts and the oils derived from them, including corn oil, safflower oil and soy oil; all of which are liquid at room temperature. The majority of fat intake should be unsaturated; they provide us with essential fatty acids that control high blood pressure by helping to form prostaglandins and regulate the ability of substances to enter and leave cells. These fatty acids are not considered "essential" as the body can manufacture them if your diet does not provide them.
There are various types of unsatured fats. Polyunsaturates, found in corn or safflower oil as well as monounsaturates, found in olive oil. Which protects the heart by raising levels of certain types of cholesterol (high density lipoprotein) a blood fat in your body. Omega 3 fish fat is also a monosaturate.
All fats are combinations of sat. and unsat. fats and we need both to survive, although not more than 25% of fat intake should be saturated.
Here, Crossroads ends and Bloc Party begins with Helicopter. Note to self.. wink ;)
That was so unbearably witty that it probably doesn't even make sense. And if it does then it probably comes off as goofy at best; pathetic at worst.
9:10 pm and I'm in need of an ADHD break. OK, break over. (The alarm is silent)
How much fat?
There is a debate regarding what our actual fat needs are. Estimates tend to range from 10 to 30%, try to limit your intake to 15%. And 1/4 of it from saturated. The rest should come from unsatured fats in cooking and salad oils, or naturally occuring oils in vegetables, grains, legumes, nuts and seeds. If they are unbleached, unadulterated, have not been clarified or chemically altered to destroy their nutritional benefits; oils not only provide you with fat that the body can utilize, but also vitamin E which has antioxidant properties.
Hydrogenation
When veg. oil is hydrogenated (hydrogen is added) it becomes solid and is converted to a saturated fat (bad news bears). Products made from polyunsaturates, like some salad oils, margarines, egg and cream substitutes are sat. fats once hydrogenated.
Fats and Dieting
Low carb, high fat, high protein diets are prescribed simply because they have a tendency to keep your more full than high carb diets. In between meal snacking is the largest source of unwanted weight gain.
Dangers of Fat!
Frying food alters its chemical structure, (this applies to proteins as well) creating free fatty acids.
"What are you live again?" He asks the music as it plays.
"I'm always alive, aren't you?" Says the music.
"Good point," he replies.
Eating fried foods frequently sets into motion the ultimate dysfunction of your intestine: Colitis, spastic colon or some other form of irritable intestine condition. The longer that fat is cooked, the more difficult it is for the enzymes in your stomach to break it down. Liquid fats are easier to digest. Oils (unsaturated fats) go through the system much more rapidly than saturated fats.
The more fat you eat, the less energy you have. Energy is diverted for digestion, utilization, absorbtion and elimination of food. Even blood and oxygen are diverted from your brain.
95% of fat consumed is used by the body. It is fine to have fat as reserve but without daily exercise, atrophy begins and fat infiltration of the muscles occurs. Wherein fat takes the place of unused, atrophied muscles.
Fats are necessary, we need the unsaturated fats in seeds, grains, legumes and nuts. We don't need oils in cooking fats. Limit fats to 15%, choose fish like salmon for their healthful fat content.
That's all for now folks, next time I'll start off with more on polyunsaturates and possibly make it all the way to protein.
When I sat down to write I had everything in its right place except for one thing. There's that place where love is supposed to go that is being filled with loneliness and "This Modern Love" by Block Party is suddenly very à propos.
Things are going well. I woke up precisely at 5am, took a shower, ate homemade granola (which is the most baller breakfast thing I've ever had and it's like magic because I made it and I know everything that's in it and I know precisely the balance of carbs and fats and proteins etc. etc. etc.) had a piece of cornbread, packed up my stuff and biked to work. My bus pass expired on Father's Day (fun day boating on the lake btw) and I debated buying another since I'll be in car possession by the 30th, I decided against it so far. I rode my bike to work; which takes me a half hour. It was a great ride, a little chilly this morning but the weather report predicts 90s by Wednesday and just as hot and dry all the rest of the week. I had another busy day of fixing problems. On top of my normal duties managing the department, the owner grabbed me and had me work with him personally for a good chunk of the day. It was a whole deal with the dimensions on a guide for a pallet and how people can't seem to understand tolerances and such. He was pleased with my work but wants me to get ahold of Robert. Robert started a couple weeks before I did and wound up knowing literally everything about the office and engineering responsibilities. He would be a big help right now.
I had a piece of cornbread for my first break and cracked open Of Mice and Men. The story of George and Lennie; two migrant workers who have dreams of rabbits.
My sister gobbles up books. At first I was amazed by her reading ability but when I started asking her detailed questions about stories she drew a blank. I admit, I take longer to read some books than most people. And it does depend on the book. I read Snuff in like three sittings. But the point I'm trying to make, it that reading is important, but it's more than just what you read, it's how you read. Reading defines a person in many important ways. It is crucial in developing key skills in intellect and learning. It enchriches your life and leaves you with a wonderful feeling that few things can truly compare to. However, I can't help but think that some people just move their eyes across the page, not learning a thing; simply engaging in a television-like experience with books. Oh well, I guess it's just a symptom of the age we live in. If memory was being traded on the commodities market, I believe it would sell for more than saffron.
Lunch was a tofurkey sandwhich on this whole wheat bread I got at Smart and Final; along with some cashews, an organic apple from Whole Foods and a whole grain chocolate chip cookie and more John Steinbeck. I finished up my last break with even more reading, a carrot and some more cashews. I rode my bike home and started making a delicious dinner along with a new banana bread recipe. Dinner was lentils in tomato sauce with black olives; Mrs. Dash, sea salt and flax seed to season - served over organic pasta.
Yeah so get this. I had just run out of pasta before going to Carson yesterday. As I was leaving Delci gave me back these organic pasta noodles I got at Smith's like two months ago. I had left them in the parents' pantry after getting $75 in free groceries for signing up for a US bank account. How perfect was the timing for that?
Speaking of good timing, now's as good a time as any.
PART TWO OF JACKSON'S PARAPHRASING OF GARY NULL'S THE COMPLETE GUIDE TO SENSIBLE EATING
When we last left our heroes, they were droning on in exquisite detail about carbohydrates and other bullshit.
Fiber: What is it?
Fiber is essentially the part of carbohydrates that the body cannot digest, such as cellulose that exists in the cell wall of plants. Fiber got a bad rap due to this fact. Can't digest = don't bother to eat. However, fiber is being acknowledged as useful in the digestive process as a cleaning substance. It works facial muscles and scrubs cell wall of colon and bowels as well as filling you up, resulting in less of an urge to snack. A good diet emphasizes moderate amounts of proteins, a high intake of natural fiber foods as well as a low fat intake. This results in better health of the bowels and the whole body, it provides protection against certain kinds of cancer; lastly, fiber does not contribute calories.
Fiber should be eaten in its natural form. This is how we evolved. Supermarkets base their methods on profit along with the erroneous belief that fiber serves no purpose.
The body requires about 20-30 grams of natural fiber a day. Oat germ and wheat bran are good sources of this. Alternatively, a raw salad for lunch, a partially cooked grain salad such as tabouli for dinner or a puree of fresh fruit in season are all good ways to fulfill your needs for fiber intake. Oat fiber for instance, absorbs six times its weight in water.
Root vegetables such as carrots contain the most fiber; the best way to get fiber into your diet is to buy fresh produce that is in season, eat it raw or grate it into salads. Don't neglect less common tubers such as yams, kohl rabi, parsnips and even eggplant can be eaten whole. Note, don't peel vegetable skins unless neccesary to the recipe you are preparing.
Legumes are a great source of fiber as well as protein (discussed later). Sprout your peas, chick-peas, mung beans and lentils; then steam your bean sprouts before serving for a great source of fiber, carbs. and many essential nutrients.
Eating bran every day will improve your health but be sure to balance all different types of foods in your diet.
For example, grapefruit or orange provides the 2-carb food factor know as protopectin. The celluslose of citrus absorbs fluids, enlarges and clears the intestine. Pectin becomes a gelatinous material and provides lubrication for the passage of food. Protopectin enhances the system's use of dietary fats protecting against cardiovascular dangers.
Fats!!
Americans receive nearly half of their calories from fat. In general, we should reduce our intake of saturated fat and cholesterol in order to reduce the risk of heart disease. In 1984, the National Heart, Blood and Lung institute concluded a ten year study concluding high cholesterol increases the risk of heart attack (in case you didn't believe the hype)
Fat's uses
Fat, believe it or not, is one of the primary nutrients. To reiterate; nutrients are digestable material and come in five basic groups; all of which the body needs some amount of on a daily basis. These are carbohydrates, fats, proteins, vitamins and minerals. In small amounts, fat allows our bodies to use fat-soluble vitamins A, D, E and K. It prevents viral infections, protects the heart, blood vessels and internal organis, slows aging and keeps skin healthy. Fats are a useable source of energy, acting as a reserve supply deposited in adipose tissue.
Fat is the most concentrated source of energy in our bodies, yielding 9 cal./gram (as opposed to 4/g for carb. and prot.).
Fat insulates our bodies and pevents heat loss as well as absorbing physical shock. Too much fat however, can overwhelm the very organs it protects.
Saturated vs. Unsatured Fats
Different fats have unique properties although their caloric count is always the same. The omega 3 fatty acids from fish help the heart and essential fatty acids in oil from sesame seeds, sunflower seeds, safflower seeds and soy beans are all vital for the maitenance of healhty, growth, maturation, hormone production and other functions. Adding tablespoons of fat in the form of oil is not necessary when grains, legums, fish, seeds and nuts are all plentiful sources. Long and short chain fatty acids are found in both.
Saturated fats are found in animal food sources such as meat and dairy products, making up half the USDA's recommendation for the four basic food groups. Fat is classified as saturated if the carbon atom chain that makes it up is also saturated with hydrogen atoms and if it turns solid at room temperature. Some examples are butter, the fatty part of chicken, fish, veal, lamb, pork and beef, lard and coconut oil.
Unsaturated fats are found in grains, legumes, seeds, nuts and the oils derived from them, including corn oil, safflower oil and soy oil; all of which are liquid at room temperature. The majority of fat intake should be unsaturated; they provide us with essential fatty acids that control high blood pressure by helping to form prostaglandins and regulate the ability of substances to enter and leave cells. These fatty acids are not considered "essential" as the body can manufacture them if your diet does not provide them.
There are various types of unsatured fats. Polyunsaturates, found in corn or safflower oil as well as monounsaturates, found in olive oil. Which protects the heart by raising levels of certain types of cholesterol (high density lipoprotein) a blood fat in your body. Omega 3 fish fat is also a monosaturate.
All fats are combinations of sat. and unsat. fats and we need both to survive, although not more than 25% of fat intake should be saturated.
Here, Crossroads ends and Bloc Party begins with Helicopter. Note to self.. wink ;)
That was so unbearably witty that it probably doesn't even make sense. And if it does then it probably comes off as goofy at best; pathetic at worst.
9:10 pm and I'm in need of an ADHD break. OK, break over. (The alarm is silent)
How much fat?
There is a debate regarding what our actual fat needs are. Estimates tend to range from 10 to 30%, try to limit your intake to 15%. And 1/4 of it from saturated. The rest should come from unsatured fats in cooking and salad oils, or naturally occuring oils in vegetables, grains, legumes, nuts and seeds. If they are unbleached, unadulterated, have not been clarified or chemically altered to destroy their nutritional benefits; oils not only provide you with fat that the body can utilize, but also vitamin E which has antioxidant properties.
Hydrogenation
When veg. oil is hydrogenated (hydrogen is added) it becomes solid and is converted to a saturated fat (bad news bears). Products made from polyunsaturates, like some salad oils, margarines, egg and cream substitutes are sat. fats once hydrogenated.
Fats and Dieting
Low carb, high fat, high protein diets are prescribed simply because they have a tendency to keep your more full than high carb diets. In between meal snacking is the largest source of unwanted weight gain.
Dangers of Fat!
Frying food alters its chemical structure, (this applies to proteins as well) creating free fatty acids.
"What are you live again?" He asks the music as it plays.
"I'm always alive, aren't you?" Says the music.
"Good point," he replies.
Eating fried foods frequently sets into motion the ultimate dysfunction of your intestine: Colitis, spastic colon or some other form of irritable intestine condition. The longer that fat is cooked, the more difficult it is for the enzymes in your stomach to break it down. Liquid fats are easier to digest. Oils (unsaturated fats) go through the system much more rapidly than saturated fats.
The more fat you eat, the less energy you have. Energy is diverted for digestion, utilization, absorbtion and elimination of food. Even blood and oxygen are diverted from your brain.
95% of fat consumed is used by the body. It is fine to have fat as reserve but without daily exercise, atrophy begins and fat infiltration of the muscles occurs. Wherein fat takes the place of unused, atrophied muscles.
Fats are necessary, we need the unsaturated fats in seeds, grains, legumes and nuts. We don't need oils in cooking fats. Limit fats to 15%, choose fish like salmon for their healthful fat content.
That's all for now folks, next time I'll start off with more on polyunsaturates and possibly make it all the way to protein.
When I sat down to write I had everything in its right place except for one thing. There's that place where love is supposed to go that is being filled with loneliness and "This Modern Love" by Block Party is suddenly very à propos.