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Now, I'm really confused about what's good/bad for you!

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After several decades, we've landed people on the moon, but we don't understand what does/doesn't make you fat and what is/isn't good for your heart. Thoughts?

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  1. To summarize, everything we eat causes cancer and is bad for you. Don't listen to the people who try to take the joy out of eating. Everything in moderation.

    1. Knowledge evolves over time, largely for the better. Biases and hanging on to previous ideas generally inhibit such evolution.

      1. My theory can be summarized with three points:

        1. If it tastes good and is relatively unprocessed it's probably good for you in some way, shape or form.

        2. If it tastes good and is highly processed, it is probably less good for you in some way, shape or form.

        3. If you're ambivalent about the taste or are going to suffer through eating it only for its health benefits, that indicates somebody is making a boatload of money writing a diet book based on featuring that food. And the author is laughing at you.

        3 Replies
        1. re: Panini Guy

          Food is good for you; if you do not eat it, your health will take a decided turn for the worse. The human body is infinitely smarter and more versatile than any lab-coated expert, and no such expert is in a position to tell you what will make you live or die, thrive or decline. About the only rule that really makes a difference is that the more food you eat made by someone who loves you, loves food, and loves this world, the better off you'll be.

          1. re: Barry Foy

            Man, Barry. I must be getting sentimental in my old age. That last sentence just brought a little tear to my eye........

          2. I believe every "official" research study the media reports.

            1. Well worth the time to savor & absorb:

              (note: the link supports eGullet, one of my favorite worthy food sites


              MissT in Albuquerque

              1 Reply
              1. re: tenacity

                the description instantly made me think of another book that was published earlier this year..."rethinking thin" by gina kolata of the ny times.

              2. "Everything is beautiful in its own way"...neat song from the 60's.

                Jfood's theory is that MODERATION is healthy and if you wait long enough every study today will be the anti-study in 10 years.

                you gotta live and enjoy life, not live like "chicken little'" and analyze every cheesburgers as "10 minutes less to life" . Jfood's approach to food is be careful, be smart, enjoy, relax and do everything in moderation.

                1 Reply
                1. I haven't looked at that link, but no small part of the "problem" is that while wanting "simple answers" is understandable, it's not realistic. As much as "we're all human," we're not all the same. On various levels. What works (or injures) one person or groups of various types ("race", ethnicity, age, etc.), may not for another.

                  2 Replies
                  1. re: MikeG

                    You are so on the mark with that. I find that most people want simple answers and a quick fix to what ails them. Everybody is different, born with different consitutions, living different types of lives and having different nutritional needs. It is so easy to generalize and say that this is good and this is bad, etc. It is more complex than that. I do believe in moderation and some common sense. You can't always rely on studies to dictate what you should and should not eat. At one time, cigarettes were not known to be harmful.

                    1. re: Miss Needle

                      Just for the record, while even many doctors used to smoke, and for a brief period early on it was sometimes used as an asthma treatment (ironically), I don't think anyone, except maybe those connected to the industry, ever even suggested it was "as healthy as" not smoking... (And I am a smoker, so I'm not being righteous or anything. (sigh) )

                      My point was that, for example, statistically, MOST people of northern and western European descent are not particularly salt-sensitive, as apparently, many Asians are not either. While people with dark skin do burn and get skin cancer, again, it's statistically much less likely than for light-skinned people. Some groups and people metabolize alcohol and simple sugars/carbs with much more equanimity than others. Same deal with bad fats. (If you do seriously heavy labor, you can eat a lot more "bad" fat than those of us who don't.) Stuff like that... Statistics are important, but they're not a final answer...

                  2. I echo the everything in moderation sentiment. Generally I feel if it occurs naturally, fruits/vegetables/meat, and hasn't been overly processed, pumped up with hormones / steroids or been ground/fried and turned into a chip, I don't hesitate to enjoy. I find if I stick to these simple guidelines the majority of the time I am at peace in mind and body.