...
OMG! I don’t know if we will have a chance to meet in the future.What’s in your list, I did (do) exactly the opposite
George
George, all it requires is a little care and paying attention for the first 10-14 days, after that it becomes a habit. Hardly a difficult chore. I used to think it was torture, but discovered I was dead wrong.
Compared to the time, pain and learning you obviously invested in phono playback process, there's no way you'll ever convince anyone here that you can't do it. You just have to want to do it.
Cooking with olive oil , unless you talking about Popeye 's girlfriend i would watch that..
That's true. When heated up, olive oil satarts to change to change in properties and from highly desirable becomes not so desirable.
Especially with hearty assistence from a female ...
Good for you, but perhaps somebody else doesn't know.
On the other hand, fabulous for salads.
Did you know that in the Mediterranean region most are used to drinking a small glass (say 50 cc) of pure olive oil on a daily basis?
With a combination of wine drinking, also widespread, that region has one of the lowest stomach and heart ailment statistics in the world. That simply CAN'T be a coincidence, although I should also mention that their main meat consumption is related to sea food of course.
You just shed light onto one of the mysteries of my life.
My wife (a pharmacologist ), refuses to divorce me although she calls me ‘pig’
Amen
That’s true and thank you. All the burdens accumulated from my careless life will set me straight in the end.
Pain? What pain? I never felt pain in my involvement with phono (till I met SY)
George
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Just the sweet little nothing people in love tend to say.
I once read somewhere that we spend the first 40 years living it out and the next 40 years paying for the first 40 years.
There you go, every family has its own black sheep - or buffalo.
I also thought I had most of it all figured out until Thorsten (not here) and Demian (supposed to be here but he ain't?) brought my feet back down onto the ground. All I can say is thank God I know them both, negative feedback can be a life saver if properly applied.
I don't remember the explanation of exactly what happens, but the point is that when heated hard, olive oil changes (modifies) its structural formula. Cooking with it is definitely not recommended.
Same goes for butter, much as I love frying my eggs on it.
In terms of heating up, sunflower seed based oil changes the least.
And there are some nasty surprises. A while ago, I threw a slice of Old Dutch Master Amsteram cheese over a steak I just turned over. I love that cheese and have it in my fridge almost always. I got a nasty shock when I saw it melt and deposit an unbelievable amount of fat. Only when I looked at the manufacturer's lable did I notice that fat content is (gulp!) 42%!
So, cold it's a delight to use, but heated up it's the last thing I'd recommend.
Unfortunately, it seems that any exercise I do nowadays is anerobic.
My doc figures my peak heartrate at 140bpm, target should be 120 based on that equation. I told him 140bpm is about 30 seconds into a run, I can do 140 just by thinkin bout it..
He said...boy, that should make the workout easy, no?
I like to get my pulse up to about 175 bpm for 30 min, peak it at 185. Really feels good when I stop...
jn
Butter is saturated fat, it should be more stable as opposed to plant fats which are mostly unstable and rancidify quickly during cooking. Lard and tallow are extremely stable in heat, very nice to cook with. Antioxidants from spices such as Oregano or Rosemary or Bay Leaf can be used in cooking to stall the degeneration of fats - it sure helps with fried chicken where polyunsaturated fats go rancid easily.
Eating fat can't make you fat. The fat in stored in your cells is POA (palmitoleic acid), the body makes it itself from carbs, and it isn't chicken fat or beef fat or olive oil. Fat can't be converted to carbs or POA either. For those that have injured fat metabolism, it will just go right on through the body; for others the body will use a limited amount of saturated fat as fuel if they still get most of their energy from carbs. On the other hand the cell membranes in your body are made of whatever acceptable fats are available (especially cholesterol), and your brain itself is made of fat, so to restrict healthy fats is flirting with biological degeneration.
There is usually no need to eat more good-quality protein than your body requires for it's structure and neurotransmitters. A ballpark figure for this value is 0.8g-1g protein (which is carried in different proportions in different meats) per Kg of body weight per day. More meat than necessary stimulates the mTOR pathway (Ron Rosedale) which is helpful for bodybuilding but for longevity purposes isn't helpful.
Many people have a hard time maintaining muscle because at night, when the body fasts for however long it is asleep, it runs out of carbs. Without being ready to metabolize fat, it resorts to the liver to convert protein to carbs (gluconeogenesis) which is a suboptimal process with waste products and stresses the liver. If the body doesn't have plenty of protein during this time, it will cannibalize it's own protein instead (coming from the bones, teeth, organs, muscles). You can lose almost half a pound of lean protein in a single night this way. This continual breakdown and rebuilding reduces tissue quality.
For those that need to eat excess protein to preserve their muscle mass and neurotransmitters, stimulating the mTOR pathway is a necessity, so already one path to longevity is closed.
So good quality fats, of which animal fats are the majority, and a working fat metabolism are quite important for someone who wants to thrive for a significant fraction of their lifetime, for those of us with the usual genetics.
Eating fat can't make you fat. The fat in stored in your cells is POA (palmitoleic acid), the body makes it itself from carbs, and it isn't chicken fat or beef fat or olive oil. Fat can't be converted to carbs or POA either. For those that have injured fat metabolism, it will just go right on through the body; for others the body will use a limited amount of saturated fat as fuel if they still get most of their energy from carbs. On the other hand the cell membranes in your body are made of whatever acceptable fats are available (especially cholesterol), and your brain itself is made of fat, so to restrict healthy fats is flirting with biological degeneration.
There is usually no need to eat more good-quality protein than your body requires for it's structure and neurotransmitters. A ballpark figure for this value is 0.8g-1g protein (which is carried in different proportions in different meats) per Kg of body weight per day. More meat than necessary stimulates the mTOR pathway (Ron Rosedale) which is helpful for bodybuilding but for longevity purposes isn't helpful.
Many people have a hard time maintaining muscle because at night, when the body fasts for however long it is asleep, it runs out of carbs. Without being ready to metabolize fat, it resorts to the liver to convert protein to carbs (gluconeogenesis) which is a suboptimal process with waste products and stresses the liver. If the body doesn't have plenty of protein during this time, it will cannibalize it's own protein instead (coming from the bones, teeth, organs, muscles). You can lose almost half a pound of lean protein in a single night this way. This continual breakdown and rebuilding reduces tissue quality.
For those that need to eat excess protein to preserve their muscle mass and neurotransmitters, stimulating the mTOR pathway is a necessity, so already one path to longevity is closed.
So good quality fats, of which animal fats are the majority, and a working fat metabolism are quite important for someone who wants to thrive for a significant fraction of their lifetime, for those of us with the usual genetics.
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In our family the long term olive oil average consumption is ~25lt per year per person. We use no other fat in the kitchen, even for frying, which we do not do frequently
Years ago I read some research papers suggesting olive oil is appropriate for frying and much healthier than using any saturated fats.
If you guys have confirmed evidence that this is unhealthy, drop me a message and I’ll kill my wife (but I’ll let my mother live).
With any kind of cooking, we do not raise the temperature above ~200-210 d C
Olive oil - Wikipedia, the free encyclopedia
Deep frying - Wikipedia, the free encyclopedia
Myths about olive oil | Fox News
Well, I was spending for a bit more than 40 years and no, I won’t be paying for 40 years. It’s too long
I would say a ram.
But a predictable one.
As long as you have not partied with logic and experiment, SY is not going to hurt you.
I miss Thorsten.
I enjoy Demian.
And may I ask where is Brad?
That’s the reality check, yes?
I’ve heard the formula for max beat rate is “200 minus the individual’s age”
George
Years ago I read some research papers suggesting olive oil is appropriate for frying and much healthier than using any saturated fats.
If you guys have confirmed evidence that this is unhealthy, drop me a message and I’ll kill my wife (but I’ll let my mother live).
With any kind of cooking, we do not raise the temperature above ~200-210 d C
Olive oil - Wikipedia, the free encyclopedia
Deep frying - Wikipedia, the free encyclopedia
Myths about olive oil | Fox News
I once read somewhere that we spend the first 40 years living it out and the next 40 years paying for the first 40 years.
Well, I was spending for a bit more than 40 years and no, I won’t be paying for 40 years. It’s too long
There you go, every family has its own black sheep - or buffalo.
I would say a ram.
But a predictable one.
As long as you have not partied with logic and experiment, SY is not going to hurt you.
I miss Thorsten.
I enjoy Demian.
And may I ask where is Brad?
Strange, I don’t fancy flying (do elephants fly?)
That’s the reality check, yes?
I’ve heard the formula for max beat rate is “200 minus the individual’s age”
George
I know. Apparently, everybody is different. My doc used that formula as well.
When I started using a heart rate monitor, the numbers were startling. I spent about 2 weeks debugging the strap/watch set with a stopwatch and counting pulse, so I know it was reading right. A stress test also confirmed it.
I'll never forget the doc at that test. "Let us know when you can't go any longer".
When I could not go any longer (sustained 185), I said so...they then injected the contrast then said "go another minute".
WHAT part of the phrase "can't go any longer" did they not understand???
As a former runner, the plan was always to synchronize "can't go any longer" with AT THE FINISH LINE.. (sometimes that plan worked...sometimes it didn't)jn
I'm no expert, but the charts give the impression it's more of a cascade than a loop:
https://www.google.com/search?q=mTO...=JLX0U9yTMKXw8AGClIGAAw&ved=0CCoQsAQ#imgdii=_
https://www.google.com/search?q=mTO...=JLX0U9yTMKXw8AGClIGAAw&ved=0CCoQsAQ#imgdii=_
If you stop eating cholesterol, your liver will begin to manufacture it. This is more stress than if you simply ate the cholesterol instead and left your liver to do other important things.
Cholesterol is necessary. The problem is oxidized cholesterol, which is a sign of stress elsewhere in the body.
JN
When I was younger, much younger now I was doing a normal doctors visit when he noticed a murmur. I never had anything like that before so it got the doctors attention. Of course that meant a 24 hour EKG monitor and then on to the stress test. I was a swimmer and bicycle rider and was in great shape. They put me on the that running machine and slowly increased the tilt angle until it wouldn't go any higher. After I don't know how long they said stop. we have never had anyone last this long on the test and nothing look wrong. Turned out as soon as my heart was under any stress the murmur disappeared completely. I had a funny feeling about what had happened and it was confirmed by a doctor who was involved in tropical diseases, I had picked up a parasite from some dirty water in the back country in Hawaii that was making this happen. Eventually the murmur disappeared, never shows up anymore, it was some nasty little bugger messing with the heart. I learned a lesson about never trusting rushing water from an unknown source. Got a water purifier after that one experience.
dvv,
Can't believe that in Europe that you would have anything called American Cheese! I surely don't call what we have here in the US as American cheese real cheese. That is processed fat and some milk solids added to make some stuff to go on burgers and such. No way is it a cheese in the traditional sense, I don't have that around my house. With all the great cheeses you have there why you would eat that is beyond me! I prefer something that says sharp or extra sharp or most any cheese that has been aged for the longer the better, not something that was made overnight!
When I was younger, much younger now I was doing a normal doctors visit when he noticed a murmur. I never had anything like that before so it got the doctors attention. Of course that meant a 24 hour EKG monitor and then on to the stress test. I was a swimmer and bicycle rider and was in great shape. They put me on the that running machine and slowly increased the tilt angle until it wouldn't go any higher. After I don't know how long they said stop. we have never had anyone last this long on the test and nothing look wrong. Turned out as soon as my heart was under any stress the murmur disappeared completely. I had a funny feeling about what had happened and it was confirmed by a doctor who was involved in tropical diseases, I had picked up a parasite from some dirty water in the back country in Hawaii that was making this happen. Eventually the murmur disappeared, never shows up anymore, it was some nasty little bugger messing with the heart. I learned a lesson about never trusting rushing water from an unknown source. Got a water purifier after that one experience.
dvv,
Can't believe that in Europe that you would have anything called American Cheese! I surely don't call what we have here in the US as American cheese real cheese. That is processed fat and some milk solids added to make some stuff to go on burgers and such. No way is it a cheese in the traditional sense, I don't have that around my house. With all the great cheeses you have there why you would eat that is beyond me! I prefer something that says sharp or extra sharp or most any cheese that has been aged for the longer the better, not something that was made overnight!
I hate to depart from the present topic. I have to go to the doctor, myself, today.
However, all else being equal, a higher voltage dual power supply is better than a lower voltage one. We usually start with +/- 30V from a remote location and step it down slightly with a final power supply buffer on each stage.
However, all else being equal, a higher voltage dual power supply is better than a lower voltage one. We usually start with +/- 30V from a remote location and step it down slightly with a final power supply buffer on each stage.
Sigh, you and me both..
I have an inverted something or other waveform that disappears at about 144 bpm. That was what the stress test was for, they had to rule out an MI in the vertical wall of the heart.
jn
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