One day, in a fit of flexibility, I changed the tag-line of my blog from whatever it used to be to "a real person eating (mostly) real food." I feel I ought to explain -- to define my terms, or at least try to. First, what do I mean by a "real person"? I mean me, of course, good ol' Jim Anderson -- as ordinary a guy as you will ever meet, with an ordinary name, the son of a factory-working man and a home-making woman. A guy born in a city whose name denotes a hard, sharp, slivered rock -- the … [Read more...]
Why I am planning to take fish-oil supplements
Fish Oil Supplement Benefits -- and Risks? Last updated: April 2017 My respect for the health and diet reporting of the main-stream media has fallen so low that I am inclined to do the opposite of whatever they suggest. So when in the same week the New York Times runs a story panning fish oil supplements, and ABC Good Morning follows up with an anti-fish-oil-supplement segment, I'm thinking it is time to give the golden capsules another try. I regularly took fish-oil supplements for … [Read more...]
No-filler salmon patties in coconut oil
Since salmon is a carb-free food, it should be easy to create a low-carb salmon patty, right? Just leave out other ingredients that would add carbohydrates. Easy-peasy. That's how I figured it in 2011 when I wrote one of the most popular posts on this blog: "No-filler salmon patties." The recipe presented in that post is about as simple as they get. It calls for a can of salmon, an egg, and two tablespoons of olive oil. Maybe some garlic powder. My new version is just as easy. I'm changing … [Read more...]
Sardines: low-carb, high-fat lunch in a tin
A tin of sardines makes a quick, easy, nutritious and portable low-carb lunch or snack. It's another food item that I seldom, or never, ate before going low-carb, a hard-to-explain list that includes salmon, almonds, macadamia nuts, and fresh avocado. Lately, I've been buying Season Brand Sardines in five-tin packs at Costco. (For the record, I receive no consideration from either of those companies, but may from Amazon.com, which sells several brands of sardines, including the Season Skinless … [Read more...]
The bean that ate America
Those Americans like me with reservations about eating soy are apparently a small minority of the populace. According to a recent survey, 81% of Americans view soy as healthy. OK, the Consumer Attitudes about Nutrition survey (PDF file) was conducted by the United Soy Board (USB), so there is reason to be suspicious of its findings. Oddly, I'm not that suspicious. I think the average American doesn't know beans about soy, but is willing to give it the benefit of the doubt. Just a short … [Read more...]
Is red meat guilty by association? Some at Harvard think so
The Harvard School of Public Health (HSPH) giveth to the low-carb community, and it taketh away. In late June 2011, the HSPH published a study singling out potatoes as a particularly fattening food, especially in the form of french fries. Having sworn off fries forever as part of my low-carb way of eating, I applauded the brilliance of the findings. I also liked the general conclusion that all calories are not equal when it comes to packing on pounds. Now I'm wondering what could have caused … [Read more...]
No-filler salmon patties
Before I started eating low-carb, salmon was a minor part of my diet. If I ate salmon at all, it was in the form of a grilled or broiled salmon steak, usually in a restaurant. I never purchased or prepared canned salmon. But that has changed. Now I look for sales on canned salmon, and try to always have a few cans in the pantry. Canned salmon is usually wild-caught fish, which has a better reputation for purity than farm-raised fish. It's typically sold in 14.75 ounce cans, each of … [Read more...]
Baked, broiled or deep-fried: how do you like your variables?
Study: Baked, Broiled — But Not Fried — Fish Is Good for the Heart – TIME Healthland, May 26, 2011. Want a healthier heart? Try adding fish to your diet. But be careful how it's cooked, a new study warns: baked or broiled fish will boost heart health, but fried fish is probably better left uneaten. Heart failure risk lower in women who often eat baked/broiled fish--American Heart Association, Press Release, May 24, 2011. This study showed that the type of fish and cooking method may affect … [Read more...]