In one para : what's wrong with our modern diet.

War is already lost, we are just the ashes.

Contamination is everywhere. 'Forever chemicals' have ruined everything. These man-made chemicals are now found in everyone's blood, water, air, even in animals living in places like Antarctica, where humans have never even set foot.


This is just one set of chemicals, there are many others.

This is the state of developed nations, consider India even worse.
 
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The next thing India needs to wake up to is the truth about "sugar-free" products.
Food companies are exploiting loopholes in labeling laws and using chemistry to mislead consumers. They add ingredients that aren’t officially classified as “sugar,” but still might taste sweet and can cause the same harm in the body, spiking blood sugar and affecting metabolism just like regular sugar. Because these ingredients don’t fall under the legal definition of "sugar," companies are able to market their products as “sugar-free,” even though they can be just as harmful.
 
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Heisen said:
The next thing India needs to wake up to is the truth about "sugar-free" products.
Food companies are exploiting loopholes in labeling laws and using chemistry to mislead consumers. They add ingredients that aren’t officially classified as “sugar,” but still taste sweet and can cause the same harm in the body, spiking blood sugar and affecting metabolism just like regular sugar. Because these ingredients don’t fall under the legal definition of "sugar," companies are able to market their products as “sugar-free,” even though they can be just as harmful.
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Example..
 
arup said:
Example..
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Maltodextrin - It is not chemically a sugar, but it behaves like one in your body, spiking blood glucose and insulin. It’s a common labeling loophole used in "sugar-free" or "low-sugar" products. On ingredients list you might not be able to spot it because it has alternate names and stuff.

But to understand this, one has to learn about glycemic index (GI) and the GI chart. Hop on to chatGPT and unravel the truth!!!!
 
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Kloud said:
You can take Teflon out of the kitchen, but you can't take Teflon out of Indian minds.

I replaced all Teflon wares about 5 years ago, but it was a battle for sure.
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Yeah, but this particular thing is not even about teflon. It's the things used to manufacture teflon, smaller chains of chemicals somewhat similar to teflon, that are really causing this. Teflon itself is quite stable, inert and noble in the body and even around us if not heated much.

Still taking it out of kitchen is something I can understand : everyone cooking in our kitchens cannot be relied on to keep cooking temperatures low enough for teflon. Especially maids, cooks, teenagers starting to cook come to the mind.
 
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arup said:
Example..
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Somewhat a parallel example, though not exactly what Heisen mentioned:
https://www.shop.storiafoods.com/100-sugarcane-juice Do you see the "No added sugar" advertised in large? Can you believe the cheek, who the F adds sugar to sugarcane juice? What are they trying to advertise?
Kloud said:
143g of protein for 714g of legumes?

The 70% digestibility you considered is too modest for legumes. It's around 50% as per most research papers. Plus, most legumes aren't a complete source of all essential aminos. So you will have to add another, say, 20%.
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Some reference would be beneficial, perhaps you are talking about old measure PER instead of PDCAAS? Your point about "incomplete essential amino acids" missed the essential fact that people don't eat just one food.

Some more info to follow up your soy story: Are you still obsessed about protein intake? What is your primary source? What are the changes in your body/mind/life that you have experienced after introducing this source of proteins?
 
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Heisen said:
Good video to shift the perspective, even though it is watched by many already, but still masses don't know. Our generation is a goner, perhaps next one can be saved.

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capitalism and food just doesn't seem to work at all. It all ends up as large % being junk food and marketing tricks.
Misleading marketing should be an offense perhaps ..
 
vink said:
i am still trying in our homes but quality cookware is also hard to choose..
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We have moved to cast iron, SS-Aluminum-SS sandwich and pure SS ones.

Proper SS ware is about 4-5 times more expensive compared to Teflon ware.

Scrambled eggs/omelette taste best on cast iron.
ssslayer said:
Some reference would be beneficial, perhaps you are talking about old measure PER instead of PDCAAS?
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Google digestibility of legumes and you'll run into tons of research papers.

ssslayer said:
Some more info to follow up your soy story: Are you still obsessed about protein intake? What is your primary source? What are the changes in your body/mind/life that you have experienced after introducing this source of proteins?
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Na. That was about 10 years ago. I hardly stayed with soy for more than a week. It wasn't practical. Later moved to 20 eggs/day regime.

And, no, I'm not obsessed with protein. That's why I don't interact in the Protein thread.
 
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