Veganitaliana

I know where to find you...thanks for leading me to a better place. Ciao

Nice work!

Nice work Mark!

Good news, I took my pedometer with me on my power walk today and I liked the results. My usual walks are 7kms long with 9877 steps.

Plus, I bought myself a BFI scale-although I'm not sure how accurate they are. My weight is down to 123 pounds and my BFI is 18.5%. (Down from 145 pounds in March and 165 since becoming vegan just over a year ago).

I'm really happy with my changes.

I'm terribly sorry Crash. I hope you find comfort in your memories.

If it doesn't happen there it'll happen somewhere else and the soil there will go to sugar cane. Brazilians eat even more beef than Americans and they are only eating more per person every year and they'll find a place to grow feed anywhere they can.

A little defeatist, don't you think?

 

"We don’t know exactly at what temperature acrylamide is formed in food. However acrylamide has so far not been found in food prepared at temperatures below 120 degrees Celsius, including boiled foods."

 

120 C = 248 Degrees F

 

Boiling Water = 212 Degrees. Fahrenheit

 

 

......

 

Zack, what this statement means is pretty obvious, so far they do not know what the pertinent temperature is that forms acrylamide, whether it is 119 degrees or 118 degrees, or 120 degrees, and boiled foods kept under 120 degrees so far have not been found to have acrylamides.

 

But why do you think the FAO says to not excessively cook your food?

Now if I could do something about the lack of sunlight....

 

 

Suz, get out your aussie passport!

 

Thanks for the link above!

Get your doctor to prescribe a SAD lamp for you, make sure it is full spectrum light however. Or go down south in the winter

Ok, just for the fun of it, can someone please put some water to boil and then add a potatoe to it? Keep boiling it and measure the temperature of the POTATOE with a thermometer that can read over 120 degrees celsius. I can not do this because I don't have a stove anymore since going raw. Pure water after reaching boiling temperature becomes steam, the food in the water can and does reach higher temperatures than 120 celsius if heat is still applied.

This is why the FAO recommends not to excessively cook your food, especially starchy foods like potatoes and grains that can form acrylamide over 120 degrees. Again, it doesn't matter what method of cooking you use, it is a question of temperature.

Thanks Jason, that was great. Ciao

Congratulations! That sounds great.

As you continue to apply heat, the temperature rises way above the starting boiling point.

 

No it doesn't. The temperature is constant at the boiling point.

 

Boiling and Steaming does not form acrylamide. Since I've already proven that according to your article, can you come up with a toxin formed in boiling or steaming? Please?

When you add food to water, it is no longer pure water. You have changed the chemical composition, that is why caramalization occurs with just sugar and water.

How convenient also to ignore the FAO's conclusions.

I didn't know I could do these until I saw a post on another forum showing them so I thought I'd give it a go!

 

Hanging windsreen wiper

http://uk.youtube.com/watch?v=kqNx_asf54M

 

Here's another one just for fun to see if I could do an exercise I saw on the exercise station!

http://uk.youtube.com/watch?v=JHQZ1Mv9ghg

 

F1

Happy birthday Mishe! Have a great one!

Getting back on topic, ladies and gentlemen (although some of the ideas were cool), I, too, am finding myself to be more and more sensitive to the cold. I always have been, Italian blood is not made for Canadian winters, but since I've lost the weight I'm even more sensitive. And yet in some regards it's not as bad because my circulation is better and I can heat up quicker too. Weird, hugh?

Zack, reaching boiling temperature and continuing to heat are two different things. Temperature is a factor of heat, pressure and the properties of the item being heated. Have you ever noticed that there are different cooking times for moutainous areas than for areas at sea level? Plus, have you ever used a thermometer to caramalize sugar for candy apples for example and watch the temperature rise and rise in order for it to caramalize? As you continue to apply heat, the temperature rises way above the starting boiling point. That is why the conclusion of the FAO is:

Food should not be cooked excessively, i.e. for too long or at too high a temperature.

It does not specify that a certain cooking method is better or worse than another. It is a question of temperature.

DK: In "Diet, Nutrition and Cancer" it says that low and normal cooking temperatures do result in the production of mutagens.

 

Please, tell me SOMETHING bad produced from boiling or steaming.

 

I know acrylamide and others in baking/frying/broiling, but I'd love to hear someone come up with something in boiled or steamed foood....

 

Acrylamide is produced in high-carbohydrate foods by the chemistry of cooking. Here's a link.

http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/

 

If the boiling/steaming temperature is over 120 degrees acrylamide is formed. Steam is way over 120 degrees.

 

That is totally not true.

 

 

PLEASE read your source next time. It clearly states:

 

"We don’t know exactly at what temperature acrylamide is formed in food. However acrylamide has so far not been found in food prepared at temperatures below 120 degrees Celsius, including boiled foods."

 

120 C = 248 Degrees F

 

Boiling Water = 212 Degrees. Fahrenheit

 

 

......

 

Zack, what temperature is steam produced at? And I did say Over 120 degrees did I not?

Welcome Heidi! Hope you like it here. Ciao

 

Worked really hard today:

 

Smith Machine Lunges 3 x 15 ea leg at 25,35 lbs

Standing Barbell Curls 3 x 10 @ 20 lbs

Leg Extension 3 x 15 45 lbs

Preacher Curls 3 sets 12 40 lbs

DB Sholder Press 3 sets 15

Pushups to failure - 3 sets

Reverse Crunches 3 sets to failure

 

52 minutes Stepmill (Supposed to do an hour but had to pick up the rugrat).

 

Taking my Xtend throghout the workout. This stuff rocks!!!!!

 

Glad to be done. Everything is going perfect.

Woohoo! Keep it up girl!

Hi Crash-

So sorry to hear about this. Back in July my dog Amy was diagnosed with a very aggressive form of cancer. She had surgery, but my vet wasn't too optimistic and said two things that really rang true:

1) he said "it's 'carpe diem' time" (and so it was trips to the beach, treats galore, and lots of wrestling on the floor);

2) he said "she'll let you know when it's time." And she did. And not only did she, but other "signs" pointed that way as well (if you believe in that kind of thing, which we do).

Hope that advice might help you as much as it helped us.

Great advice. You're right about them letting you know and also to make the most of every second possible.

Beautiful sunny day today.

So far I've power walked for one hour with some running intervals-I'm trying to incorporate more running. The woods were gorgeous today. I also did some gardening for an hour.

Tonight, I'm off to the gym to wall climb, swim and train with the weights.

Total time today: 3 hours.

DK: In "Diet, Nutrition and Cancer" it says that low and normal cooking temperatures do result in the production of mutagens.

 

Please, tell me SOMETHING bad produced from boiling or steaming.

 

I know acrylamide and others in baking/frying/broiling, but I'd love to hear someone come up with something in boiled or steamed foood....

Acrylamide is produced in high-carbohydrate foods by the chemistry of cooking. Here's a link.

http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/

If the boiling/steaming temperature is over 120 degrees acrylamide is formed. Steam is way over 120 degrees.

Welcome! Hope we can help with your goals. Ciao

Welcome fellow Canuck!

Hope you enjoy it here. As for diet, all you need to know about nutrition is well summed up in "The China Study" by Dr. Colin Campbell.

Congratulations on your decision! Ciao