Sama Hoole X-berichten

[fatsnotbad]

Melanoma has tripled since 1975. The sun has not changed once in that time. Something in the skin has.

There is no dermatology clinic in the records of Georgian London. No Victorian warning to fieldworkers about ultraviolet. Not one document, in the entire written medical record of Britain before the twentieth century, telling the population that the thing they had stood under all their lives was going to kill them.

Because it wasn't.

The farm labourer of 1850 did 14-hour days in a July field with his sleeves rolled up and a face like a saddle by 30. He did it for 40 years. What killed him was a cart, a cough or the gin.

The North Sea fisherman of 1890 stood on a deck with the sun coming off the water at him from every angle, ate herring, oats and butter, and died of the sea.

Every human being on your family tree for a quarter of a million years lived outdoors under that sun without a tube of anything between them and it.

Then, in 1911, a soap company started selling cottonseed oil as food.

Before Crisco, the fat in the British and American diet was butter, lard, tallow, suet and cream. Saturated. Stable. It sits under ultraviolet light and does nothing.

After Crisco, the fat was soybean, corn, sunflower, rapeseed. Polyunsaturated. It goes rancid on the shelf, in the pan, and in you.

The fat you eat is the fat your skin is built from. It goes into every cell membrane and stays there for months.

Put saturated fat under the sun and nothing happens. That was the peasant.

Put polyunsaturated fat under the sun and it oxidises on the spot. Free radicals, inflammation, redness, peeling, and the cell damage that a dermatologist, looking at the wreckage, quite reasonably calls dangerous. That is you.

Feed an animal seed oil in the lab and the same sun does more damage to it. Feed it saturated fat and the damage drops. This has been known since the 1980s and it has never once appeared on a bottle.

Linoleic acid in the western diet has more than tripled since 1960. Melanoma has tripled alongside it. Sunscreen sales went up the whole time, and the rate did not turn.

The sun did not become dangerous. The skin did.

The medieval peasant stood in a field all day because his skin was made of butter. Yours is made of soybean oil. They behave very differently under ultraviolet.

Nobody in a white coat will tell you this, because the alternative to a tube of factor 50 is telling you to change what you fry in, and there is no lobby for lard.

The sun has been there the whole time.

The seed oil hasn't.

Stop ingesting it. Eat butter. Go outside.



Mike

 

[fatsnotbad]

Past hier ook mooi.



Mike

 

[Medusa]

Elke cashew die je ooit hebt gegeten, is gekookt voordat hij de winkel bereikte, want de rauwe versie veroorzaakt chemische brandwonden.

De noot groeit in een schil vol verbindingen uit dezelfde familie als die in giftige sumak. Breek hem met blote handen open en je huid gaat blaren.

De vrouwen die ze voor hun levensonderhoud pellen, meestal in India, meestal met de hand, werken met vingers die rauw verbrand zijn. Dat is de prijs van de 'gezonde snack' in het bakje op je bureau.

Daarom stoomt of roostert de industrie elke cashew op aarde om het gif eruit te branden voordat hij in jouw buurt mag komen.

Het pakje dat 'rauw' belooft, liegt. Er bestaat geen rauwe cashew te koop, nergens ter wereld, want een rauwe cashew is gevaarlijk materiaal.

Dat is een plant met een waarschuwingsbord erop. Het bord zegt: eet dit niet, in de vorm van blaren.

Jij negeerde het bord. Daarna betaalde je extra voor de biologische versie.

Wat overblijft nadat het gif is verwijderd:

- Bijna een derde koolhydraten, meer dan welke andere noot in de kom ook
- Fytinezuur, dat de mineralen opsluit waarvan je dacht dat je ze binnenkreeg
- Lectines, waar je darmen niet van houden
- Oxalaten, dezelfde kristallen die nierstenen veroorzaken
- Een van de meest voorkomende triggers van anafylaxie in de westerse wereld

Een veelvoorkomende allergene stof is je immuunsysteem dat het etiket correct leest.

Een ribeye heeft nooit beschermende handschoenen, een stoominstallatie of een waarschuwing op een fabrieksmuur nodig gehad.

De cashew heeft alle drie nodig. Hij staat in het gezondheidsgangpad. De steak staat naast de waarschuwing over verzadigd vet.

 

[Medusa]

De schil van een aardappel bevat tot wel 10 keer zoveel gif als het vruchtvlees, en het advies van de afgelopen veertig jaar was om hem eraan te laten om de goede eigenschappen te behouden.

Het gif is solanine, met zijn tweeling chaconine. De aardappel maakt ze allebei om te voorkomen dat hij wordt opgegeten, en hij zet ze op de plekken waar de aanval vandaan komt: de schil, de ogen, de scheuten, en overal waar het knolletje groen is geworden. Licht maakt er meer van. Opslag maakt er meer van. Koken raakt het niet.

In 1979 aten 78 jongens op een school in Londen een lunch van aardappelen die de hele zomervakantie in een zak hadden gezeten. Zeventien belandden in het ziekenhuis, 3 van hen ernstig ziek, en het verslag in het medische tijdschrift wees het toe aan de glycoalkaloïden in de schil.

Het voedselveiligheidinstituut van Duitsland is directer dan welke Britse verpakking ook. Kleine kinderen mogen geen aardappelen met schil eten. Groene of spruitende aardappelen gaan in de prullenbak. Het kookwater wordt weggegooid, want het gif dat het koken eruit trekt, zit in de pan, niet in de afvoer. De wettelijke limiet is 200 milligram per kilo, en het instituut wil dat halveren.

Daarna kwamen de trends die de schil weer terugbrachten. De jacket potato, met schil en al, voor de vezels. De geroosterde partjes met schil. De kook-en-koeltruc voor resistent zetmeel, gedaan met de schillen erop omdat het recept dat zei. Elke keer concentreert het het enige deel van de plant dat het juist heeft gemaakt om jou pijn te doen.

Een oma schilde elke aardappel in dit land tot ongeveer 1985, sneed de ogen eruit en gooide de groene weg, en werd door een generatie voedselauteurs verteld dat ze de goede eigenschappen had verspild.

De nachtschadefamilie waartoe de aardappel behoort, is dezelfde als die van dodelijke nachtschade. Het knolletje heeft het nooit vergeten. De verpakking zegt: laat de schil eraan.

 

[Medusa]

Het uitplassen van een niersteen komt voor een man het dichtst in de buurt van een bevalling, en 4 op de 5 daarvan bestaan uit spinazie.

Niet de steen die pijn doet. De buis. Een stukje gruis van 4 millimeter dat vastzit in een buisje zo breed als een rietje, en dat buisje dat twee dagen lang in golven probeert het eruit te persen.

Je kunt niet liggen. Je kunt niet zitten. Je loopt om drie uur ’s nachts zwetend door je shirt heen over de afdeling heen en weer, vraagt de verpleegster om iets sterkers, en de verpleegster heeft je dat sterkere middel al gegeven.

Vrouwen die beide hebben meegemaakt, zeggen dat de niersteen erger was. Bij een bevalling houdt het tenminste op.

Eén op de tien mensen krijgt er een. De helft daarvan krijgt er nog een.

Tachtig procent bestaat uit calciumoxalaat. Oxalaat is een chemische stof die een plant aanmaakt, zodat wie het ook eet er niets aan heeft. In de nier komt het in contact met calcium en verandert het in grind met scherpe hoeken.

En de rijkste bron ervan in elke winkel in Groot-Brittannië is spinazie. Tien tot twintig keer zoveel als in welke normale groente dan ook. Het verdwijnt niet tijdens het koken. Bietengroen en snijbiet staan ernaast op het podium, amandelen in de notencategorie.

Toen vond iemand de groene smoothie uit: een zak bladeren die geen mens zou kunnen kauwen, gepureerd zodat het hele spul in één keer in de darmen terechtkomt, elke ochtend ingenomen als detox.

De nier is de ontgifter. Dit is hoe hij een klacht indient.

Niemand heeft ooit een steen van ribeye uitgescheiden. Nul oxalaat in een biefstuk, nul in een ei, nul in een glas melk – en dat is juist het enige wat de uroloog je aanraadt te blijven drinken.

Dus de man die voorovergebogen op de spoedeisende hulp lag, heeft alles goed gedaan. Hij heeft zijn groenten gegeten. Goede jongen.

Maak je geen zorgen, ik heb mijn vriend niet aan zijn spinazie laten komen.

 

[fatsnotbad]

Legal:

- A "juice drink" that is 5 per cent juice and a photograph of an orange
- A children's cereal that is a third sugar, sold as "part of a balanced breakfast," beside a cartoon tiger
- "Heart healthy" printed on a bottle of seed oil, with the regulator's blessing
- A margarine tub that says "plant goodness" about something made in a refinery with hexane
- A vegan sausage with 22 ingredients and the word "clean" on the front
- Wood pulp in the grated cheese, up to 4 per cent, filed as an anti-caking agent
- Grey farmed salmon fed a pink pigment so it looks like a fish that has been somewhere
- "No added sugar" on a smoothie that is nothing but sugar, and it counts as 1 of your 5 a day
- "Uncured" bacon, cured with celery powder, which is nitrate with a beard
- A barn drawn on a carton of oat water

Illegal:

- Calling that carton milk
- Selling a pint of actual milk, from an actual cow, that nobody has heated
- Printing the word "healthy" on a pack of beef
- A farmer selling his neighbour a chop from the pig he raised
- Saying on a packet of eggs that eggs are good for you

You can lie about the orange, the tiger, the oil, the cheese and the fish, as long as you never tell the truth about the cow.

The whole system is built so that a photograph of a farm is legal and the farm is not.

The fraud is printed on the front. Nobody has ever been charged with it.



Mike

 

[fatsnotbad]

An 88-year-old woman ate raw bok choy for her health for several months and arrived at hospital in a coma, and the plant did exactly what a brassica is built to do.

She was eating a kilo to a kilo and a half of it a day, raw, having read it would help her diabetes. It went into a medical journal in 2010 because she stopped being able to walk, then stopped being able to stay awake, and the diagnosis was myxoedema coma: a thyroid that had shut down.

Kale, cabbage, broccoli, sprouts, bok choy, cauliflower, turnip, swede. Every one of them carries glucosinolates, and glucosinolates are the plant's insecticide. Chew the leaf and an enzyme in it converts them into the active compounds, one of which is goitrin and another of which becomes thiocyanate.

Goitrin blocks the enzyme your thyroid uses to build its hormone. Thiocyanate blocks the pump that carries iodine into the gland in the first place. Two locks on the one door.

Cooking kills most of the enzyme, which is why the sprouts at Christmas have never put anyone in a coma. Raw is a different dose. The green smoothie, the massaged kale salad, the raw cruciferous cleanse: that is the enzyme working at full speed.

Britain is one of the more iodine-short countries in the developed world, and the iodine it does get comes mostly from milk. So the woman who has swapped the milk for an oat drink and kept the raw kale has taken the iodine away and left both locks on the door, then wonders why the thyroid test keeps coming back borderline and the tiredness never lifts.

Thiocyanate is also the compound in cigarette smoke that does the same job to a smoker's thyroid. The kale smoothie and the twenty-a-day habit are pressing the same button.

The plant put that chemistry in its leaves to stop a caterpillar. It has no opinion on who else chews them.



Mike

 

[fatsnotbad]

There were six chairs, one serving dish, and one cook, and everybody in that house ate the same dinner at the same time whether they liked it or not.

The table was where you sat when you were called, and you were called twice, the second time in a different voice. Dad's chair was Dad's chair. The dish went down in the middle, whatever it was that night, and it went round, and you took what you were given and you asked for more if there was more, and the last helping was negotiated across the table in a way that would have impressed a lawyer.

Nobody had a separate meal. Nobody had a plate made to order. There was no menu and there was no option, and a child who did not like what was in the dish had a choice between that and nothing, and learned to like it, which is how every child in that generation came to eat liver, cabbage, mackerel and a great many other things their grandchildren have never had in front of them.

It was not always harmonious. There were rows at that table, sulks, plates pushed away, a father who read the paper and a mother who had been on her feet since five. It was a family. But it happened every night, in one room, with one dish, and that was the machine that ran a household's food.

Because one shared dinner does several jobs at once. One cook, one shop, one pan. Leftovers from a single dish go into the next one, so the Sunday joint becomes Monday's cold and Tuesday's soup without anybody having to plan it. Every child at that table learned what a dinner was by eating a few thousand of them in a row, and took that into their own kitchen without a lesson.

Now walk into the same house on a Tuesday evening.

One person eats at seven, out of a box, in front of a screen. One had a thing from the microwave at six. One is waiting for a delivery from an app and one has grazed since four and will not be eating at all. Four people, four purchases, four sets of packaging, nobody cooked, and nobody learned anything.

The trade loves that house. A family meal is one transaction. A household of individuals is four, plus the snacks in between, plus the delivery fee. The dinner table was the single biggest obstacle to selling food to a family, and it did not have to be attacked. It only had to be made optional.

Your mother was the reason it was not optional. She decided what was for dinner and when, and everybody sat down to it, and the whole of what a child came to know about food was decided at that dish.

Put the dish in the middle of the table this week. Same food for everybody, same time, phones somewhere else. It is the oldest food policy in the world and it is the only one that ever worked.



Mike

 

[fatsnotbad]

What people think the jelly on cold meat is:

- Disgusting
- Scraps
- Fat
- Something to scrape onto the side of the plate
- A sign of a cheap cut
- The bit the dog gets

What the jelly actually is:

- Collagen, cooked out of the skin, bones and tendons
- Nearly pure protein. The sugar belongs to the dessert, never the jelly
- Glycine, proline and the rest of the amino acids the muscle meat is short of
- The exact raw material of "collagen peptides," which is the same stuff broken into smaller pieces and put in a tub
- A £30-a-month supplement, in its original packaging, for free
- What your great-grandmother called pork pie

They scraped it off the plate, bought it back in a tub, and called it self-care.



Mike

 

[fatsnotbad]

There were six chairs, one serving dish, and one cook, and everybody in that house ate the same dinner at the same time whether they liked it or not.

The table was where you sat when you were called, and you were called twice, the second time in a different voice. Dad's chair was Dad's chair. The dish went down in the middle, whatever it was that night, and it went round, and you took what you were given and you asked for more if there was more, and the last helping was negotiated across the table in a way that would have impressed a lawyer.

Nobody had a separate meal. Nobody had a plate made to order. There was no menu and there was no option, and a child who did not like what was in the dish had a choice between that and nothing, and learned to like it, which is how every child in that generation came to eat liver, cabbage, mackerel and a great many other things their grandchildren have never had in front of them.

It was not always harmonious. There were rows at that table, sulks, plates pushed away, a father who read the paper and a mother who had been on her feet since five. It was a family. But it happened every night, in one room, with one dish, and that was the machine that ran a household's food.

Because one shared dinner does several jobs at once. One cook, one shop, one pan. Leftovers from a single dish go into the next one, so the Sunday joint becomes Monday's cold and Tuesday's soup without anybody having to plan it. Every child at that table learned what a dinner was by eating a few thousand of them in a row, and took that into their own kitchen without a lesson.

Now walk into the same house on a Tuesday evening.

One person eats at seven, out of a box, in front of a screen. One had a thing from the microwave at six. One is waiting for a delivery from an app and one has grazed since four and will not be eating at all. Four people, four purchases, four sets of packaging, nobody cooked, and nobody learned anything.

The trade loves that house. A family meal is one transaction. A household of individuals is four, plus the snacks in between, plus the delivery fee. The dinner table was the single biggest obstacle to selling food to a family, and it did not have to be attacked. It only had to be made optional.

Your mother was the reason it was not optional. She decided what was for dinner and when, and everybody sat down to it, and the whole of what a child came to know about food was decided at that dish.

Put the dish in the middle of the table this week. Same food for everybody, same time, phones somewhere else. It is the oldest food policy in the world and it is the only one that ever worked.



Mike

Deze past hier ook wel bij.



Mike

 

[fatsnotbad]

What people think chicken breast is:

- Clean protein
- The lean, healthy meat
- The serious cut for fat loss
- Natural
- What athletes eat
- The safe option

What chicken breast actually is:

- A bird grown to slaughter weight in 35 days
- 4 times the size of a 1957 chicken at the same age
- White striping in 96% of fillets, which is fat and scar tissue
- Wooden breast in the rest, the industry's own word for it
- A third of the iron in beef, a third of the zinc, a tenth of the B12
- 1g of fat per 100, so nothing in it to carry a vitamin
- 40 minutes of marinade, to taste of the marinade
- Tuesday, again

A muscle disease with a name from a timber yard, on 96 packs out of 100, sold as the safe option.

They told you to swap the steak for the chicken. The chicken ate the soy the steak was blamed for.



Mike

 

[fatsnotbad]

Mike

 

[fatsnotbad]

A pound of ribeye is a good dinner. A pound of brisket is the last thing you eat that day.

Same animal. Same weight. A third of the price. Different job.

The ribeye lay along the spine holding nothing up. Marbled, tender, gone in 12 minutes, and back on your mind by 9.

The brisket carried the front half of a 700 kilo animal every day of its life, and the animal wired it with collagen so it would not tear.

That collagen is why it fills you, three ways.

It has to be chewed. A ribeye is swallowed in 12 minutes. A brisket takes 30, and the brain's fullness signal runs on a 20-minute delay. You finish the ribeye before you know you are full. You finish the brisket after.

It turns to gelatin. Slow cooked, the collagen melts into a gel that sits in the stomach, holds water, and leaves slowly. Gelatin has beaten every other protein in the trials that measure how long a meal keeps you full.

It is denser. More protein per bite, less water, and a fibrous grain the gut has to work through rather than wave past.

So the rule every farmer's wife knew and every steakhouse charges you to forget: the cuts that did some work fill you longer than the cuts that did none. Brisket, shin, cheek, oxtail, chuck, neck.

They cost a third of the ribeye, because the tender crowd never learned to cook them. They carry the glycine and the gelatin the muscle meat cannot. They keep you out of the fridge until morning.

The ribeye is dinner.

The brisket is dinner, and the reason you skip breakfast.



Mike