That Burger

Nothing is more American than the hamburger, right?

Personally I truly love a good burger…..and there are more crappy ones than good…..mine is about 8 oz cooked on a grill….served with a bun with brown mustard and mayo…..the garden is served on the side with blue cheese dressing…..cheese is optional……

All that said I thought I would look at the origins and the history of that all-American burger………..

1200s  The earliest burger ancestor is invented (modern historians surmise) by Mongol horsemen, who stash raw meat under their saddles while wreaking havoc across Asia. Postride, the pounded meat is tender enough for the cavalry to eat raw.

1747  A hamburger prototype—called Hamburg sausage—crops up in the pages of Hannah Glasse’s English cookbook, The Art of Cookery, Made Plain and Easy. The recipe calls for minced beef seasoned with suet, pepper, cloves, nutmeg, garlic, wine vinegar, bay salt, red wine and rum, smoked for a week in a chimney. 

1802  The Oxford English Dictionary defines the Hamburg steak as a “hard slab of salted, minced beef, often slightly smoked, mixed with onions and bread crumbs.”

1829  The first documented patent for a mechanical meat cutter is granted to someone now known only as E. Wade. One G.A. Coffman of Virginia improves on Wade’s invention, receiving a patent 16 years later for his meat-grinding apparatus. 

1840s  Sailing on the Hamburg-America Line, German emigrants chow on minced, salted beefsteak, a recipe borrowed from the Russians. The dish becomes known as the Hamburg steak and later goes mainstream in the U.S.

1873Delmonico’s in NYC advertises a Hamburg steak on its dinner menu—the first printed menu in America—for the then-princely price of ten cents.

1885  Running out of pork, Frank and Charles Menches make do by serving a ground-beef sandwich at the Erie County Fair in Hamburg, New York. The brothers claim to have invented the hamburger, as does 15-year-old Charlie Nagreen of Seymour, Wisconsin, who delivers a similar sammie at the Outagamie County Fair that same year.

1900  Louis Lassen of Louis’ Lunch in New Haven serves ground beef cooked on a vertical boiler and sandwiched between two slices of toast. A century later, the Library of Congress officially credits Louis’ Lunch for selling the first hamburger in the States.

1904  The hamburger makes its national debut at the St. Louis World’s Fair, thanks to a burger stand by Fletcher Davis of Athens, Texas.

1916  A fry cook named Walter Anderson creates a short, squat bun specifically made for hamburgers. Five years later, Anderson cofounds White Castle, the world’s first burger chain.

1928  An early example of a cheeseburger turns up on the menu at O’Dells diner in Los Angeles, served with cheese and chili for 25 cents.

1935  The trademark for the word cheeseburger is awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver. However, good-guy Ballast never enforces his exclusivity rights, leading to widespread use of the term.

1940  Richard and Maurice McDonald open McDonald’s Bar-B-Que in San Bernardino, California. Eight years later, the brothers renovate the restaurant, refocusing the menu on their 15-cent hamburger.

1948  With the launch of In-N-Out in Baldwin Park, California, Harry and Esther Snyder open the first drive-through burger joint. In 1976, the Snyders’ son Rich takes over the family business. A devout Christian, Rich starts printing discreet references to Bible verses on the chain’s paper containers (e.g., John 3:16 shows up on the bottom of beverage cups and Revelation 3:20 on the crease of burger wrappers).

1950s  New York’s ‘21’ Club unveils the first “haute” burger, made with duck fat and fennel seeds. It costs $2.75 (today, it sells for $30). Fifty years later, Daniel Boulud introduces the $32 foie gras– and truffle-laced DB Burger to the menu at DB Bistro Moderne.

1968  The world gets a taste of McDonald’s newest creation, the Big Mac, sold for 49 cents.

1984  Wendy’s debuts its famous “Where’s the beef?” commercial, starring Clara Peller. The memorable catchphrase is borrowed by former Vice President Walter Mondale during that year’s presidential election.

1989  Seymour, Wisconsin’s Burger Fest serves the world’s largest hamburger, weighing a whopping 5,520 pounds (a record that still holds). A forklift is used to place cheese atop the behemoth patty, enjoyed by an estimated 13,000 diners.

1994  Quentin Tarantino releases the cult classic Pulp Fiction and John Travolta schools the world on the “Royale with cheese.”

2001  Burgers make up 71 percent of all beef served in commercial restaurants.

2004  Danny Meyer’s burger-stand superstar, Shake Shack, debuts in New York’s Madison Square Park.

2009  PETA offers Hamburg, New York, $15,000 worth of nonmeat patties to change the town’s name to Veggieburg. Hamburg declines.

2013  Maastricht University physiologist Mark Post debuts an “in vitro” burger, a five-ounce patty composed of synthetic meat grown in a Netherlands lab from cow stem cells. The test-tube burger is the world’s most expensive—not to mention the grossest-sounding—coming in at a cool £250,000 (about $385,000).

There you have a short history of the burger….now when you consume your favorite burger you will know the history behind the juicy treat……

In closing I will let Jimmy Buffet  sing you out the door….

Have a great Sunday and enjoy your burger.

I Read.I Write, You Know

“lego ergo scribo”

Dietary Fads

I use to blog about food, Food Nazi was the title of that site….I covered all foods and trends.

From time to time I write about the subjects here on IST…the fads, the trends and the news about food.

In these days of people putting emphasis on the body image there has come out many new diets and fast….the newest one I read about is called the Daniel Fast……(for your “good” Christians this is biblical based fast)….

The Daniel Fast has grown in popularity following an endorsement from Chris Pratt in early 2019. This short-term fasting approach is actually based on a passage in the Bible. Unlike other fasting methods, the Daniel Fast restricts what you can eat rather than when you eat. It’s essentially a vegan diet without any sugars, refined carbs, caffeine, or alcohol. So what can you eat on the Daniel Fast then? Here’s what you need to know. 

The Daniel Fast is a method of spiritual fasting based on the prophet Daniel’s experience fasting according to the book of Daniel in the Bible. There are two passages in specific that the Daniel Fast is based on: 

All that is well and good….but the Hell can you eat?

Ask and thou shalt receive…..

  • Whole grains: Barley, brown rice, buckwheat, farro,  grits, millet, oats, popcorn, quinoa, rice cakes, rye, sorghum, spelt, whole wheat, whole-wheat pasta, and wild rice. 
  • Beans and legumes: Black beans, black-eyed peas, cannellini beans, garbanzo beans (chickpeas), great northern beans, kidney beans, lentils, peanuts, pinto beans, and split peas.
  • Nuts and seeds: Almonds, cashews, hazelnuts, macadamia nuts, natural nut butters (no additives), peanuts, pecans, pumpkin seeds, pine nuts, pistachios, poppy seeds, sesame seeds, soy nuts sunflower seeds, and walnuts. 
  • Vegetables: All vegetables whether fresh, frozen, dried, juiced, or canned. 
  • Fruits: All fruit whether fresh, frozen, dried, juiced, or canned (so long as it doesn’t contain added sugar). 
  • Oils: Oils can be used minimally, but not for deep-frying. 
  • Herbs, spices, and seasonings: Includes salt and pepper. 
  • Soy products: All soy products including tofu. 
  • Unleavened bread: Whole grain breads made without yeast, sugars, or preservatives. 
  • Water: Distilled, filtered, sparkling, spring, and mineral waters allowed. 
  • 100-percent fruit juice: Natural, 100-percent fruit juice is allowed but should be had sparingly

All that and it sounds like vegan to me…..but everybody thinks their silly plan is the best.

Another fad that will good away…..


I eat my usual stuff in moderation and I am doing well and healthy.

If this “fast” is not to your liking maybe the EU has something for you……

Mealworms got approval for EU plates Wednesday from the European Food Safety Agency (EFSA), based in Italy’s city of Parma — better known for its tasty pasta, tomatoes, ham and cheese. 

Actually larvae of the darkling beetle (Tenebrio molitor) and typically fed to pet reptiles and fish, the yellow grubs could soon be the first “novel food” cleared for sale across the EU, assuming the European Commission adds its endorsement.  

Rich in protein, fat and fiber, they could be eaten whole or as a powdered ingredient in snacks and noodles, assuming their original fodder was free of contaminants, concluded the Italy-based EU agency.

Now does that not sound just yummy as Hell?

Please see your doctor before you try any drastic diet or fast to make sure it will not be disastrous for you.

Be Well….Be Safe….

I Read, I Write, You Know

“lego ergo scribo”


During this pandemic the consumption of pizza has gone up…..

I am a traditionalist I like my pizza pretty straight forward….toppings…..the works sans anchovy. But I do not understand the necessity for a hot wings pizza or a chicken taco pizza….but all that aside….does anyone know the origins of the fabulous pizza?

Pizza is the world’s favourite fast food. We eat it everywhere – at home, in restaurants, on street corners. Some three billion pizzas are sold each year in the United States alone, an average of 46 slices per person. But the story of how the humble pizza came to enjoy such global dominance reveals much about the history of migration, economics and technological change.

People have been eating pizza, in one form or another, for centuries. As far back as antiquity, pieces of flatbread, topped with savouries, served as a simple and tasty meal for those who could not afford plates, or who were on the go. These early pizzas appear in Virgil’s Aeneid. Shortly after arriving in Latium, Aeneas and his crew sat down beneath a tree and laid out ‘thin wheaten cakes as platters for their meal’. They then scattered them with mushrooms and herbs they had found in the woods and guzzled them down, crust and all, prompting Aeneas’ son Ascanius to exclaim: “Look! We’ve even eaten our plates!”

But it was in late 18th-century Naples that the pizza as we now know it came into being. Under the Bourbon kings, Naples had become one of the largest cities in Europe – and it was growing fast. Fuelled by overseas trade and a steady influx of peasants from the countryside, its population ballooned from 200,000 in 1700 to 399,000 in 1748. As the urban economy struggled to keep pace, an ever greater number of the city’s inhabitants fell into poverty. The most abject of these were known as lazzaroni, because their ragged appearance resembled that of Lazarus. Numbering around 50,000 they scraped by on the pittance they earned as porters, messengers or casual labourers. Always rushing about in search of work, they needed food that was cheap and easy to eat. Pizzas met this need. Sold not in shops, but by street vendors carrying huge boxes under their arms, they would be cut to meet the customer’s budget or appetite. As Alexandre Dumas noted in Le Corricolo (1843), a two liard slice would make a good breakfast, while two sous would buy a pizza large enough for a whole family. None of them were terribly complicated. Though similar in some respects to Virgil’s flatbreads, they were now defined by inexpensive, easy-to-find ingredients with plenty of flavour. The simplest were topped with nothing more than garlic, lard and salt. But others included caciocavallo (a cheese made from horse’s milk), cecenielli (whitebait) or basil. Some even had tomatoes on top. Only recently introduced from the Americas, these were still a curiosity, looked down upon by contemporary gourmets. But it was their unpopularity – and hence their low price – that made them attractive.

A suggestion–make your own pizza so it is done the way you like it….perfect toppings they will be fresher….it is really not that hard….

And now the FYI portion of this post……

But for those with zero imagination…here is a short video…..


Be Smart!

Learn Stuff!

I Read, I Write, You Know

“lego ergo scribo”

Food Thoughts For A Saturday

It is Summer and I grill just about every night…..chicken, pork, burgers, steak and veggies… on the weekends when I try to be an FYI blog I want to write about FOOD.

BBQ!  Personally I do not like BBQ…to me it is only a way to cover up bad cooking skills…….I use BBQ sauce for dipping only…..(a recipe to follow)…….

But what about BBQ?  What is the history?

Ask and thou shalt receive……

Yet while barbecues may be dear to the American soul, they are not native to the US. Instead, they trace their roots to the indigenous peoples of North and South America – and their troubled, often confusing, history says more about colonialism, war and migration than it does about freedom.

The news from the UN is not all that promising about our future food supply…..

The global food supply is on the brink of disaster, according to a newly published report by the United Nation’s Intergovernmental Panel on Climate Change.

More than 100 experts contributed to the report, which concludes that climate change is already negatively impacting food production in real ways. And the problem is poised to get even worse if global temperatures continue to increase — though it’s not yet too late to avoid a total catastrophe.

The world has a hunger problem and food shortages……a problem that goes way under reported in the era of Trump and such…..but what has been done to try and find a solution to the problem?

It’s not like you can make food out of thin air. Well…it turns out you can. A company from Finland, Solar Foods, is planning to bring to market a new protein powder, Solein, made out of CO₂, water and electricity. It’s a high-protein, flour-like ingredient that contains 50 percent protein content, 5–10 percent fat, and 20–25 percent carbs. It reportedly looks and tastes like wheat flour, and could become an ingredient in a wide variety of food products after its initial launch in 2021.

It’s likely to first appear on grocery shelves in protein shakes and yogurt. It could be an exciting development: Solein’s manufacturing process is carbon neutral and the potential for scalability seems unlimited — we’ve got too much CO₂, if anything. Why not get rid of some greenhouse gas with a side of fries?

How many enjoy a lobster now and then?  With garlic butter and lemon?  Did you know that the lobster is considered the cockroach of the sea?

Why? Well first of all, it’s called a “cockroach of the sea” because it literally looks like what would happen if I turned normal cockroaches into water-breathing creatures and filled them with white meat. Lobster = cockroach meat.

As promised this is my homemade BBQ sauce recipe…..after years of trial and error this is the best…at least for my tastes.

  • 1/4 onion minced
  • 2 cloves garlic minced
  • 1/4 cup bourbon whiskey (I use Old Crow)
  • 1/2 cup ketchup
  • 2 tablespoons tomato paste
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup blue agave
  • 1 tablespoon of chipotle powder

Saute onions and garlic for about 7 minutes

Add onions, garlic and the rest of the ingredients to a pan and bring to a boil

Reduce heat to low and simmer for about 20 minutes

Either strain or use a immersion blender to make the sauce smooth

Sauce will keep for about a week in the refrig.


Damn I am hungry!

Hope all have a good Saturday and I will be back Sunday with more Stuff……

“Lego Ergo Scribo”

Sunday–09Sep18 #2

I like to think that I am a foodie but I do not indulge in “food porn”….in case you are not familiar with the term…..taking mouthwatering pictures of delicious foods and proliferating them throughout various social media websites as status updates, thus tempting all those not even currently hungry into getting a food hard-on and getting food-horny and blowing all of their heroic dieting efforts to hell.

One of my favorite dining experiences is in a traditional American diner and that is where we pick up this post…..there is something magical about the taste of food prepared on an old flat grill……now for a cultural look at the American diner from the Smithsonian….

On page and on screen, few settings carry the cultural weight of the humble American diner. Inviting us in with slick chrome and blinking neon, the diner is coolly seductive. It appeals to our baser impulses with outsized portions of high-cholesterol breakfast and pie, wins us over with chatty waitresses and classic jukebox jams, and reminds us, in a fundamental yet inscrutable way, that America itself isn’t always what it seems.

A diner is where Pumpkin and Honey Bunny make their move in Pulp Fiction; where Tony sits down for his final meal on The Sopranos; where the adrift young men of American Graffiti gather to discuss their futures; where Danny and Sandy’s date gets crashed in Grease. Diners suffuse the writings of hard-boiled authors like Jack Kerouac and James Ellroy. In “Twin Peaks,” the otherworldly Washington State locale dreamed up by David Lynch, the Double R is a community mainstay.

For the musical interlude try Tom Waits’ look at the American Diner……

AS long as I am doing the food thing this day….how about a  farm….an underwater farm and NO it is not algae……fruit and veggies…..

Beneath the blue waters 100m off the coast of Noli in northwest Italy lies a cluster of balloon-like pods pegged to the seabed by ropes half a dozen or so metres long. Inside a range of produce is being grown, including red cabbage, lettuce, beans, basil and strawberries.

It may sound like something you’d find in a science fiction novel, but this is the work of Ocean Reef Group. With the help of agricultural experts, the Genova-based scuba diving company is applying its knowledge and technology to finding new ways to produce food.

If there is more info you would like then their home page may help…..

Hopefully all will enjoy your Sunday…I shall…..later my friends.  chuq

“An Army Travels On Its Stomach”

Closing Thought–12Jun18

Who the Hell said that?  Oh yeah…the Little General or as you probably know him, Napoleon….his point was too make sure that the army was well fed so they would be ready for a fight when needed.

When I was in Vietnam our rations were those magic things called C-Rations…….such great canned stuff as Lima Beans and Ham, Ham and Eggs, Spaghetti in meat sauce, and my favorite Pork and Beans. Plus the best part of C-Rations were the canned fruit, peaches, apricots and fruit cocktail.  The truth of the matter is that only a few of the canned entrees were actually palatable.  The cigs were the best part of the package.

Then came the MREs, Meals Ready To Eat, that was after I left service so my only exposure to these was during Katrina when our food supply was kinda limited.  For the most part they are pretty palatable….only a couple would not make my top 10, like the veggie burger, it tasted like sawdust….there was a Thai inspired meal that was very tasty and spicy…..these are the food sources of our troops in the field these days.

Taking Napoleon at his word the US Army is testing new form of MRE for the Infantry……

The prototype Close Combat Assault Ration on display at the Pentagon on May 24, 2018, includes a tart cherry nut bar, cheddar cheese bar, mocha dessert bar, vacuum-dried strawberries and trail mix of fruit and nuts, among other items that were vacuum microwave dried. (U.S. Army photo by Gary Sheftick)

U.S. military nutrition experts hope to start testing a new assault ration, known as the Close Combat Assault Ration. that is drastically lighter than existing field rations by 2020.

Ten years ago, the Defense Department’s Combat Feeding Directorate began fielding the First Strike Ration, which was designed to give combat troops the equivalent of three Meals, Ready to Eat a day in a compact, lightweight package.

At about two pounds, the FSR is about half the weight and size of three MREs.

An Army Travels On Its Stomach… do the right thing and make a good meal.

Eat Healthy–Live Longer

The weekend and we take a time for ourselves or our family or both….here at IST we attempt to be informative on the weekends for we throw enough war news and foreign policy stuff at my readers that I feel they need a break.

I try to be a good source of FYI….post about life and living….something we must do daily.

So today let’s talk about diet and diets.

For about ten years the go to diet for many people is The Mediterranean diet…that diet that is leans hard on with fish and veggies….all in all it has been called the healthiest of diets.

But wait just a moment!

The Mediterranean diet is seen as one of the world’s healthiest. Now, however, a new report suggests a surprising irony: Kids who live in the Mediterranean region are among the most overweight children in the world. For example, 43% of 9-year-old boys and girls in Cyprus are overweight or obese, reports the Guardian, while the figure in Greece, Spain, and Italy is just slightly lower. The problem isn’t the Mediterranean diet, which emphasizes fruit, vegetables, fish, and olive oil, and has been heralded for its health benefits, says study author Dr. João Breda of the World Health Organization. Instead, the issue is that Mediterranean kids no longer eat the diet themselves and consume too much sugar, salt, and fat. Plus, they don’t get enough exercise.

“The Mediterranean diet for the children in these countries is gone,” said Breda. “Those who are close to the Mediterranean diet are the Swedish kids. The Mediterranean diet is gone and we need to recover it.” Specifically on obesity, rates for the nations of Cyprus, Greece, Italy, Malta, San Marino and Spain—18% to 21% for boys, and a bit lower for girls—were higher than in the US, where 17% of kids are considered obese, reports CNN. The study looked at 250,000 children from 34 countries between 2015 and 2017. Breda says the results weren’t all bad. Researchers have seen a slight decline in childhood obesity rates in Greece, Italy, and Spain since the study period. This “conveys a strong sign of hope that if we do the right things and implement powerful solutions, the problem can be solved,” he says.

Sorry to put you in a panic…this is still a good diet according to  most research…..these kids have the same problem as most kids….too much sugar and junk…..

The real problem with this diet is the price…..most of the world cannot afford to eat this diet regularly…..

Despite its many purported advantages, the Mediterranean diet might not be all it’s cracked up to be. According to a new study in the International Journal of Epidemiology, its effects depend largely on socioeconomic status. Researchers surveyed 19,000 people ages 35 and over in Italy, giving each a score based on how closely they followed the Mediterranean diet, ranging from 1 on the low end up to 6 or more. After just over four years, they found a two-point increase in score meant a 15% reduced risk of cardiovascular disease overall—but not for participants with low incomes and minimal education. While a two-point increase meant a reduced risk of 61% for those with a household income of at least $47,000, and 57% for those with post-secondary education, “no actual benefits were observed for the less advantaged groups,” per a release.

Despite similar adherence to the diet, that remained the case after researchers accounted for healthy habits common among the rich, like getting plenty of exercise, avoiding smoking, and making regular visits to the doctor, per HealthDay News. Researchers suspect that’s because people with higher education or income tended to eat a greater variety of foods, as well as more whole grains, organic produce, and fish, which can be expensive, per CTV News. They also prepared vegetables in healthier ways. Together, this means they benefited from a “more adequate intake of essential nutrients,” says study author Giovanni de Gaetano. He suggests experts should stop promoting the diet “if we are not able to guarantee an equal access to it.” (Read about its brain benefits here.

Just a little FYI for those devoted to this diet.

I agree….if this is not open to all then stop promoting it as some sort of “miracle”.

For me it is eat moderately and exercise regularly…..I think you will find it works well……but do not believe me….head to your doctor and get his advice……but take this article with you in case he tries to push this diet over others…..

Eat well…..Have a good day, my friends…….chuq

What Causes Your Bad Moods?

As the weekend begins let us talk about something that most of us consider from time to time…….the things we eat……

These days it seems that no matter what your ailment it can all come down to your diet or your choice of foods…..some people spend every waking minute searching for the perfect diet or foods…..

Ever have one of those days where no matter what you attempt your mood slides into a bad place….ever wonder what could cause such a slide?

There’s a reason our stomachs are sometimes called our second brains. Our gut produces about 90% of our serotonin, the chemical responsible for making us feel good. So in an effort to stay our calm, upbeat selves, we chatted with Rachel Kelly, mental health advocate and author of “The Happiness Diet” (in stores and online September 26), to find out which foods might be putting us in a bad mood. (Et tu, fries?)

They keep saying we are what we eat……in this case we are bad moods.

“Fast Foodies Know The Deal”

The Memorial Day festivities will be slow for we have a tropical depression dumping lots of rain on my region….I hope everyone has a good few days and please take a moment to remember those that died in service of their country.

Have a day…..chuq

Food Nazi Speaks (Again)

A few years ago I use to write a food blog, the Food Nazi, and after months of agony I abandoned it for more time on IST…..but to keep its memory alive I from time to time will post some things on food and cooking….

There are awards for everything and yes even in the food industry…..these are the Oscars of Food……

Though the Met Gala probably drew more eyes, Monday night also marked the “Oscars of the food world,” per Eater. Some 600 culinary professionals voted to honor some of the top chefs, restaurants, and restaurateurs in the country at the James Beard Awards in Chicago. Since you’ll need to start booking reservations now, per Grub Street, check out the big winners:

  • Runaway winner’:Bloomberg reports Frank Stitt’s Highlands Bar & Grill in Birmingham, Ala., stole the show. It was voted best restaurant in America by a panel of chefs, restaurateurs, and food journalists, while its pastry chef, Dolester Miles, was also awarded.
  • Seattle spotlight: Another big winner was Edouardo Jordan. He was named best chef in the northwest for his Seattle restaurant Salare, while his second Seattle eatery, JuneBaby, was named best new restaurant, per Eater. Both restaurants serve Southern-style food.
  • Service crown: The award for outstanding service went to San Francisco’s Zuni Cafe. But it was one of only a few awards to recognize the food scene in San Francisco and New York, per Bloomberg.
  • Women rule: In what Bloomberg calls “a very good year for women,” Gabrielle Hamilton of Manhattan’s Prune restaurant was named outstanding chef. Missy Robbins of Brooklyn’s Lilia was named best chef in New York, while Los Angeles’ Carolina Styne was named outstanding restaurateur.

Most of these eateries go by the rule of thumb…..less food more price….or as it is called in polite circles “Nouveau Cuisine”…..I understand why they went to this business models just I do not agree with it….another reason I am no longer a chef….

Enjoy your day

The Food We Eat

Happy Cinco de Mayo…….leave it to the Mexicans to come up with a holiday for mayo……(humor for the day)…..enjoy a Modelo Negra for me.

The older we get the more we worry about our health and usually your doctor will be on your case to lose weight to get more exercise and eat better.

Every year I put in a garden so that I can trust the veggies I eat….I know they are organic and I do not have to pay the premium prices for being so.

Why is that important?  Maybe this will explain……

The FDA has detected significant levels of glyphosate, a commonly used herbicide, in a wide variety of foods — but it’s unlikely the agency will release these findings to the public.

According to internal documents obtained through a Freedom of Information Act request by the Guardian and the advocacy organization U.S. Right to Know, in January of last year, FDA chemist Richard Thompson wrote to colleagues: “I have brought wheat crackers, granola cereal and corn meal from home and there’s a fair amount in all of them.

Thompson, who is based in a regional laboratory in Arkansas, warned that the only food that didn’t contain glyphosate appeared to be broccoli.

Enjoy your veggies……

Now most people go on diets….the Atkins or the South Beach or Jenny Craig or the Mediterranean Diet….in all that confusion there are a few items that we eat on most diets…..

There are so many clashing nutrition philosophies in the world, it can make a person’s head explode. I learned this firsthand when I sent my weeklong food diary to two nutritionists with opposing backgrounds and received wildly different feedback from each. (If you’re curious, a holistic nutritionist told me my high-carb vegan diet was so protein-deficient that I was close to death, while a traditional expert told me I was right on track.)

There are shockingly few foods that all nutrition experts can agree on. Some think soy is perfectly healthy; others think it’s poison. Some think fruit belongs in a healthy diet; others think it’s so sugary you should never touch it. Some think dairy is the devil; others think Greek yogurt is the nectar of the gods. I could go on for days.

And then there is the fat in our diets…..according to most medical professionals we need to be aware of how much fat we consume and there seems to be little consensus on fats…..but WHO has set up a guideline……

The World Health Organization is taking on the battle of the bulge, saying that saturated fats should not exceed 10% of your diet. In its first draft guidelines on fat intake, the UN health agency said to avoid piling on the pounds, both adults and children should ensure that no more than 10% of their calories come from saturated fat, per the AP. Saturated fat is found in butter, milk, meat, eggs, and chocolate, among other items.

WHO said only 1% or less of calories should be from trans fat, commonly found in baked and fried foods, processed foods, and cooking oils. WHO’s draft advice largely matches similar nutritional guidelines in Britain and the US. The agency says it will consider external comments before the recommendations are finalized.

I am by no means an expert in the nutrition field and by no means want to tell anyone what to eat…..these links are just FYI.

Bon Apatite,  my friends.

Enjoy your day…I wish everyone well……chuq