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The Slimming Pool Weight Loss Blog: Hey, I was Eating That!

Wednesday, August 17, 2005

White Water Rafting for Scaredy Cats

2004 Deschutes River, Maupin, Oregon

We're taking off for our annual trip to Maupin tomorrow. Here's a photo from last year's trip. I'm the wild woman hanging on for dear life in the top center. ;-) We're just on the edge of a nice big hole that turns into a bunch of rapids.

The fellow in the bottom corner is my husband, looking calm as can be, and the one in the white hat is one of my gang from high school (30 years later). Notice the 9-year old is having a wonderful time. I'd have been screaming my head off if I were sitting where she is. LOL

Posted by OneMoreBite-Weightloss on Wednesday, August 17, 2005

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Tuesday, August 16, 2005

Crustless Bread for the Kiddies

I was just going to write about crustless bread when this news item caught my eye: "First ever crustless bread goes on sale in the UK"

My theory is that good mommies the world over carefully cut the crust from junior's sandwich, lest me may choke (who knows why they do it, but they do). Then forever more, that's how junior knows mommy loves him. She takes care of him. She takes the trouble to cut those nasty edges right off and leave him with prestine pasty white bread.

Trouble is, the kid develops a weirdness that he or she doesn't like the crust, when in reality, it's a comfort thing. That's my theory. Take it or leave it.

Food Business review goes on to say that apparently many kids believe eating bread crusts makes your hair curly. I was told eating burnt toast made your hair curly as my mom stood at the kitchen sink and scraped off the burnt part with a knife. Whomever is the authority on bread and curly hair, please give us the straight (or curly) scoop.

Posted by OneMoreBite-Weightloss on Tuesday, August 16, 2005

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Scientists Get the Fat Out of Food

An experiment appears on the verge of bringing true "low fat" fried chicken to your table. Once you get past the "grossness" this actually makes some sense. The New York Times describes the process as bathing the food in, "water and protein molecules extracted from a slurry of chicken and fish tissue, forming a thin, imperceptible shield around the meat." Got that?

I don't like the picture of grey liquid chicked/fish, but other than that, apparently the breaded chicken, coated in this glop, and then submerged in oil blocked fat from being absorbed from the fryer. They don't say specifically how much fat is blocked.

Maybe it's best they don't give us the details. ;-)

Read more at the New York Times article, Science's Quest to Banish Fat in Tasty Ways (NYT requires registration but never send a single e-mail to bother you so no worries).

Posted by OneMoreBite-Weightloss on Tuesday, August 16, 2005

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Tuesday, August 02, 2005

The Atkins Diet is Busted

Atkins Nutritionals Inc, has filed for bankruptcy protection with $301 billion in assets against $325 billion in debt. Woe is me, who'd a thunk? The whole idea of those ridiculous "low carb" bread and "low carb" pancake mix and other offerings they shoved on an unwary public were laughable to start, but thinking people would buy them more than once was just ridiculous beyond belief. If they haven't gone so crazed and had just introduced a few good products, all would be well, but noooo. They had to get greedy. Had to try to "low carb" everything, including foods that are high carb by nature and design (bread for crying out loud).

And so it goes. Diets come and go and Atkins rein was doomed with their introduction of low carb world. Up until then he'd enjoyed more than 30 years of fame. Now he'll be remembered mostly by his failed products (nothing's worse than seeing your products at 50% discount and still no one is buying) and his untimely demise with subsequent controversy over his condition when he died. It's sad, really.

Posted by OneMoreBite-Weightloss on Tuesday, August 02, 2005

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		Kathryn Martyn Smith, M.NLP Body Mind Therapy, Weight Loss Coach 210 NW 78th Street Vancouver, Washington 98665 360-695-3184

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