A new study published in the Journal of the American Medical Association (May 4), reports that among 3,681 study subjects followed for as long as 23 years, the cardiovascular death rate was more than 50 percent higher among those on who consumed less salt.(Quote from Junk Science, emphasis mine.)
Pardon while I use the fainting room on finding out that government told everyone to do something that was good for a small group, and it was not only useless it was actually bad....
I knew that blanket medical advice was bad from when I was a kid-- my dad was told to reduce his sodium intake purely off of the doctor hearing what he ate. So mom flatly stopped adding salt to her cooking, but kept the salt shaker on the table. (A compromise that they figured would Dad got heat stroke. (Thank God, it was actually with my mom and NOT miles from shelter or large amounts of water; a water jug doesn't cool you as well as buckets of cold water.) They went back, and the doctor wanted to have dad start taking sodium tablets... mom went back to cooking normally. Haven't had a problem since then.
10 comments:
So, Lay's new Honey BBQ chips (that I'm becoming addicted to) might be Ok, after all?
Cool. :-)
I'm flashing on a 1970s Woody Allen movie, "Sleeper", where he is cryogenicly frozen and is awakened 200 years from now.
Later, the doctors are discussing him...
Dr. Melik: This morning for breakfast he requested something called "wheat germ, organic honey and tiger's milk."
Dr. Aragon: [chuckling] Oh, yes. Those are the charmed substances that some years ago were thought to contain life-preserving properties.
Dr. Melik: You mean there was no deep fat? No steak or cream pies or... hot fudge?
Dr. Aragon: Those were thought to be unhealthy... precisely the opposite of what we now know to be true.
Dr. Melik: Incredible.
And, I'll bet Woody thought he was kidding.
-
...It's a good thing we don't have a grocery store in walking distance anymore, I'd probably end up craving something like that and drag Kit along to get some!
Of course, I still can't get my mind around wanting to eat 'organicly grown' stuff, or *gag* even raw milk, so I'm not the target audience. ^.^
Believing a healthy mind and a healthy outlook essential, my attitude towards "health foods" is, "if you cannot stand it, how on earth can it possibly be good for you?"
(That coming from one who considers Coors as one of the food groups. :-)
-
Ya want a blue steak ( http://www.colinmcnulty.com/blog/2011/04/10/blue-steak-video-cook-in-6-mins/ ) on a bed of white rice, with a tall glass of unsweetened lemon tea. Now that's a healthy meal.
I can't say I've ever heard of steak being called "blue" before-- had to google to find out that it means "very rare."
The way the guy explained it, blue steak is to rare steak as rare steak is to well-done steak. But from my experience eating steak, I think he's a bit off. I think blue is to medium as rare is to well.
Strike that, reverse it. Blue::Rare == Rare::Medium
I'll stick with medium rare. If the middle is still cold, ew.
I've been ordering extra rare for 20 years, not knowing there's a blue. I found out about blue earlier this year, and next time I'm ordering blue. "Shave it, slap it, put it on my plate" has been my motto for ages. And my mom likes shoe leather. If it don't bend the fork, it ain't cooked. Is why I don't like bacon, methinks. She always served it black and carbony.
Mmmm... crispy bacon... I don't like it charred, but so that it has that nice *snap* when you break it in two, and the fat isn't soggy....
*adds to shopping list*
Post a Comment