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dr roth ⓀⒸ Profile picture
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30 May, 4 tweets, 1 min read
If you ate no sugar for one year, instead of consuming the 101.6 pounds the average American consumes every year, you wouldn't eat nearly a cubic foot of sugar.

Half the people's mega blocks of sugar would be even BIGGER.

That's 11533 sugar cubes for the cube fans.
Assuming:

Americans consume ~126.4 grams per day on average.

thediabetescouncil.com/45-alarming-st…
One sugar cube, which is equivalent to one teaspoon of sugar, weighs approximately 4 grams
reference.com/world-view/muc…
1/2" cubes. I don't have any handy to measure, and that's fine with me.

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More from @mrc314

dr roth ⓀⒸ Profile picture
1 Jun
"Lentils are low in calories" … 0.44 P:E 😬 What they are is low in fat, high in carbohydrate, therefore not a great source of protein.

What are the essential flavonoids? Anti-ox, anti-inflamm props that *may* reduce the risk of *several* heart disease? Such as?

🤔 Image
Lentils don't suck as a source of protein as much as many other foods, and if you won't eat animal products. That's about as far as it goes.

Is 78 grams of carbohydrate for 35 grams of plant protein at 449 calories (approx. 1/4 daily amount)?
There's a patten here. A disturbing pattern.

Read 5 tweets
dr roth ⓀⒸ Profile picture
31 May
Hostess Iced Lemon Cupcakes

29g CHO, 6g FAT, 1g PRO

P:E 0.3

51 ingredients:

AGAR
BAKING SODA
CALCIUM CARBONATE
CALCIUM CASEINATE
CALCIUM SULFATE
CELLULOSE GUM
CORN SYRUP
CORNSTARCH
DEFATTED SOY FLOUR
DEXTROSE
DISODIUM PHOSPHATE
EGG
EGG WHITE Image
ENRICHED FLOUR (BLEACHED WHEAT FLOUR
ENZYMES
FERROUS SULFATE OR REDUCED IRON
FOLIC ACID
FUMARIC ACID
GLYCERIN
GUAR GUM
HIGH FRUCTOSE CORN SYRUP
HYDROGENATED TALLOW
INULIN
LOCUST BEAN GUM
MALTED BARLEY FLOUR
MEDIUM CHAIN TRIGLYCERIDES
MODIFIED CORNSTARCH
MONO AND DIGLYCERIDES
MONOCALCIUM PHOSPHATE
NATURAL AND ARTIFICIAL FLAVORS
NIACIN
NONFAT DRY MILK
PALM OIL
POLYSORBATE 60
RIBOFLAVIN
SALT
SODIUM ACID PYROPHOSPHATE
SODIUM CASEINATE
SORBIC ACID AND POTASSIUM SORBATE (TO RETAIN FRESHNESS)
SOY LECITHIN
SOY PROTEIN ISOLATE
SOYBEAN OIL
SUGAR
Read 4 tweets
dr roth ⓀⒸ Profile picture
30 May
Well well, since 1950 school lunch quality goes down.

UPF wrecking health is not new!

"In the 1950s, with the rise of pre-packaged convenience foods and the government’s emphasis on lowering food costs overall, the nutritional quality of school …

omaha.com/lifestyles/hea…
lunches plummeted. Although schools were serving calorically dense meals, they often offered little in the way of healthy veggies, fresh fruits, or lean proteins, instead offering things like cheese meatloaf and sausage shortcake. The lack of nutrition was one of the driving …
factors behind the Child Nutrition Act of 1966, which gave control over what schools could offer at mealtime to the Department of Agriculture."

I'll be damned.

1930s: School lunch and the New Deal

1940: WWII ups the ante

1946: The National School Lunch Act signed

…
Read 4 tweets
dr roth ⓀⒸ Profile picture
27 Apr
Eating #keto is not an elitist endeavor, no matter what some are claiming.

#budgeKeto A thread

#budgetKeto

Amy Berger @TuitNutrition

#budgetKeto

Amy Berger @TuitNutrition buying groceries

Read 8 tweets
dr roth ⓀⒸ Profile picture
24 Apr
#GatedEating has demonstrated that I can lose weight—and keep it off—by extended fasting. That fasting is either coffee only, or a minimal amount of protein for several days each week. I have yet to demonstrate holding a particular weight, but that is mostly because I am 1/
trying to reach a target waistline and am not satisfied holding the current weight. Hunger is under much better control that pre-LCHF days, and emotional eating is also better controlled now. I must not lose sight of these accomplishments despite remaining above goal weight/size.
I had a DEXA scan last July, which revealed 3.6 lbs of visceral fat. My goal since then was to lose excess fat (determined more by waistline appearance than the scale), and have another scan this July to determine the remaining amount of visceral fat. 3/
Read 6 tweets
dr roth ⓀⒸ Profile picture
23 Apr
Chakers (flattened chaffles to emulate a cracker, like matzos)

Because of the time in the dehydrator, I like making in a large batch (they keep in the fridge, and can be frozen)

I use a 5lb bag of shredded mozzarella

One batch:
200g shredded mozzarella
2 lg eggs
combine
Spray iron with olive oil (I have a sprayer)
Cook on high for ~6 minutes
Size and time depends on your iron

Chaffle -> Chacker

Place hot chaffle on cutting board
Flatten with meat pounder or equiv tool, gently or it can come apart
Place on dehydrator rack with the others
Dry the batch in a dehydrator overnight (needs a good 20 hours with my machine).

A temp of 140-160 doesn't seem to make much difference to the finished product.

Handle gently, or they will crumble.
Read 4 tweets

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