Explaining where the vegetarian gets the nutrients that normally come from meat. 
Or, organic is always worth the 40% price increase, and organic food doesn’t contain any added chemicals or any pesticide. And stuff like “organic salt,” are you f’ing kidding me!?
On that note, kosher salt is better than table salt, always. No, both have their purpose but it has nothing to do with quality (kosher grains are bigger). Also that kosher salt is kosher (all salt is kosher. It should be called “koshering salt”).
Natural flavors are better than artificial flavors, always, and also no trickery is involved in labeling something natural.
That gluten is bad, and that everyone should not eat it. If I had celiac disease, I’d like the increased options, but roll my eyes around all those claiming that it affects them.
MSG is bad, and anecdotes about its effects are greater than or equal to actual data.
When boiling pasta, you should always add a pinch of salt and a splash of olive oil. Salt’s been mentioned, but the pasta is made to soak up sauce. Oil interferes with that.
Italian grandmothers: cherries + milk = DEATH
ETA:
Appendix is new, but bezoars exist. Usually they require a chronic level of ingestion, like eating a pound of gum a day.
Yes, they do. But not from letting the oscillating fan run at night.
Personally, I like my salt with a little added carbon.
This gluten-free craze is getting out of control. Today I bought some apple cider vinegar that had a gluten-free notation on the label. :rolleyes:
Dude, a few years ago, I bought a bottle of water labelled ‘gluten free’.
I’ve encountered the bizarre belief that ‘organic’= low fat/low sugar far too many times. As well as the belief that home grown/wild food is somehow dangerous, and not as clean as shop bought. I’ve done commercial fruit picking, I know that one’s backwards…
Hey, it killed Zachary Taylor; why chance it? Other than it’s delicious.
A lot of food myths and weird diet schemes are riffs on the theme of “all human ‘progress’ actually makes things worse.”
That aside, has someone mentioned “celery is negative calories” yet?
“Causes problems in some people” =/= “is a horrible toxin no human would eat if Big Food and their handmaidens in the media didn’t brainwash us into it”
I do most of the cooking, and my girlfriend wanted me to make more vegetarian meals. I agreed. A few months later, she complained that I said I would make more vegetarian meals but I wasn’t. I demonstrated the increase in the number of meals I had cooked that had no meat in them. She countered that my cooking hadn’t gotten any healthier.
You can’t argue with logic like that.
Not long ago, someone whose name escapes me but who was tired of the religious persecution that dogged his every trip to the grocery store, brought out Christian salt, because if Those People get their own salt, normal decent people should too.
I actually have a hypothesis about the “thought” “process” there: “Whatever this ‘glootan’ stuff is, it’s obviously bad for you, or they wouldn’t brag about not having it on the label. And something’s clearly harming my kid psychologically, because my toddler sometimes doesn’t want to do what I tell him.”
Sugar makes kids hyper or gives them energy
Sea salt is low in sodium
This is where neo-Nazis come in handy. They’ll tell you who’s a Jew and who’s not.
I’ve been wondering of late, with what do they irrigate “organically grown” crops? Because, c’mon, everybody know that water isn’t organic!
The old “Buddhists are vegetarians” meme. Not in any Buddhist country I’ve seen, and I’ve seen quite a few. Vegetarians do exist here, there is even a whole vegetarian Buddhist sect or two, but they’re fringe, and the other Thais look at them as weirdos.
And anyway, when those vegetarian Western backpackers are traveling around and feeling good about themselves for ordering vegetarian, little do they know it’s being cooked in lard anyway.
No, exactly. Breast milk is slightly better for the kid than formula, generally, but this cult of the tit is going mad. Women are buying milk from strangers on the internet, un-screened, un-pasturized, and feeding it to their kids because they don’t want to chance their kid consuming the poison that is formula. Women are continuing to breast feed their school aged children, even while feeding another baby. It’s crazy town! If you can’t breast feed, or hell if you don’t want to, giving your kid formula won’t ruin them. They will be just fine.
Sorta related. I once saw a “man on the street” type interview clip from a supermarket asking consumers about their attitudes regarding genetically modified foods.
One person stated he would never eat anything that had DNA in it.
Who else would fund that research?
I’m pretty sure the USDA funds dairy-related research. Sort of like the NIH funds biomedical related research, only the USDA’s research grants have a much smaller budget to be allocated from.
I, for one, welcome the novelty. The more usual destination is “Are you trying to tell me coconuts migrate?”
[quote=“Learjeff, post:74, topic:671967”]
That’s the best bit!
Well, not really, but someone always says it, so why not?
(Actually the heads of shrimps/lobsters etc are indeed tasty - containing most of the fat and lots of tasty flavour - but better used to make fish stock than simply eaten, IMO.)
One in one will die. Period.
Raw tomatoes are a worthy source of vitamin C, but the special nutrient in tomatoes is lycopene, an antioxidant that is concentrated by cooking. So your father is right.
It is a myth that salt will prevent beans from softening. That acid can prevent softening is not a myth. Here is what Christopher Kimball (of America’s Test Kitchen) has to say about it (scroll down to “Troubleshooting Hard Beans”).
The level of acidity has to be pretty high for this to happen, though. According to the article, beans cooked in liquid of pH 3 stayed hard. Tomatoes are acidic, but not acidic enough to keep beans from softening.
Oh, and beans that are soaked in salt water will cook faster than those soaked in plain water.