Re: Dietary magnesium and ischemic strokes

On Mon, 24 Mar 2008 15:25:48 +0000, Trinkwasser
<spam@xxxxxxxxxxxxxxxxxxx> wrote:

It might also explain why I often suggest lean meat when considering
diets for overweight people with metabolic syndrome. To me that means
venison, ostrich, rabbit where these are available. Fish is for the
most part excellent. IMHO even oily fish are fine since the oil
contains EPA and DHA which work in a few mysterious ways to help
weight loss.

There was yet another dietary news item where a group of subjects were
asked to rate intensively reared chicken against free-range, corn fed
and organic types. Curiously they all preferred the intensive.

G'day G'day,

I watched a tv program where a bloke traveled around England
praising the local food, Cornish pasties, Devonshire cream etc. In
one place he visited a farm where the owner had some hens that had
been traditionally bred as table fowls. He had some baked at a local
inn along with two controls. One control was the standard modern
hybrid raised in intensive conditions and the other similar fowl
raised in what was described as free range. The judging was done by
about a dozen members of the local Country Women's Institute or
similar organization. The results were interesting. The outstanding
winner were the traditionally bred hens raised in free range
conditions. Second and third place were more interesting. The birds
sold as free range came last.

The presenter was obviously pleased and explained why. In another
trial, this time of eggs, the tasters preferred the eggs from the hens
in intensive conditions. Apparently they had gotten used to the pale
yolks associated with such eggs and enough of them thought the richly
coloured yolks of the free range hens meant they were "off" to screw
the results. Crazy, I much prefer free range eggs. So should all the
diabetics for the sake of their eyesight.

I suspect the problem was, all the chickens were identically cooked.
Now my experience is that even more so with pheasant rabbit and
venison the low fat meats require longer cooking or they end up tough
and chewy - and I always wrap bacon around them to add some fat when
roasting, prseumably the improved flavour and texture is a marker for
more balanced nutrition.

That could well be the case. In another program, where a bloke whose
a good cook has gone to live in the country he had a potter make
"brick" to cook some game birds for a wedding in. The "brick" is a
oval pottery piece that is divided lengthwise like a walnut. The bird
goes in and is then cooked slowly in a oven. Here the bird has its
juices sealed in at least till near the end of cooking when it is
browned. The recipients were delighted.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin
.

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