Obesity

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winjim

winjim

Smash the cistern
Scaleyback said:
When I was growing up, born in 1947 I doubt there were any dieticians or nutritionists but of course there were very few overweight/fat/obese people.
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Rationing didn't end until 1954.
 
matticus

matticus

Guru
Location
England, near a river, near some hills
KnittyNorah said:
You are aware, I hope, that the mere title 'nutritionist' means less than nothing and could be legitimately claimed by anyone in CycleChat, a teenage you-tuber out to make some money, someone who is a good cook with a genuine interest in and knowledge of healthy eating - or a weirdo one-food obsessive who thinks tapioca pudding is the final answer to all that ails us ..
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This always makes me think of Dr Gillian
https://www.theguardian.com/media/2007/feb/12/advertising.food
 
Reynard

Reynard

Guru
Location
Cambridgeshire, UK
battered said:
thanks for that. The fi rst, with the rats, does support your view that heavier processing makes the nutrients more available. That's a new one on me, I've not seen a similar study. How significant it is for a mixed die t in the real world remains to be seen. I shall have a chat with my nutritionist friend. The second study, with humans, shows that they are more food when it was heavily processed, and so gained weight. No surprise thefe. That's in line with what we know about appetizing food, speed of eating, and satiety. I'm interested in the psychology of food, which is FAR more important than people think.

Potatoes- probably a combination of water content and mixing time. My guess is that yours are relatively dry and minimally mashed, so the starch grains are unbroken. The manufacture e ones are probably wetter and worked for longer.
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And I suspect you're probably using an all-purpose or waxy potato rather than floury ones - they *will* go gummy when you mash them, mainly because you have to put a lot more welly into doing so. I use very floury potatoes, which wouldn't cope terribly well with large scale processes as they're very delicate. Plus I just dollop my mash, you're more than likely extruding it. Which would make it more gummy again, as it's another load applied...

Out of curiosity, I wonder what sort of load you are applying to the tatties in what is effectively a giant potato ricer. I'd wager considerably more N/m^2 than I'm applying to mine.

As for the psychology of food, IMHO there is nothing more satisfying than cooking a tasty meal from scratch (humble or poncy) and sitting down at a table with the people closest to me, enjoying good food and setting the world to rights.
 
K

KnittyNorah

Über Member
Location
The Frozen North (of England)
Reynard said:
And I suspect you're probably using an all-purpose or waxy potato rather than floury ones - they *will* go gummy when you mash them, mainly because you have to put a lot more welly into doing so. I use very floury potatoes, which wouldn't cope terribly well with large scale processes as they're very delicate. Plus I just dollop my mash, you're more than likely extruding it. Which would make it more gummy again, as it's another load applied...

Out of curiosity, I wonder what sort of load you are applying to the tatties in what is effectively a giant potato ricer. I'd wager considerably more N/m^2 than I'm applying to mine.

As for the psychology of food, IMHO there is nothing more satisfying than cooking a tasty meal from scratch (humble or poncy) and sitting down at a table with the people closest to me, enjoying good food and setting the world to rights.
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Potatoes vary so much in their flavours and their textures, don't they? There's such a huge difference between them I have to wonder how on earth anyone came up with the quip 'the humble spud'!
 
Reynard

Reynard

Guru
Location
Cambridgeshire, UK
KnittyNorah said:
Potatoes vary so much in their flavours and their textures, don't they? There's such a huge difference between them I have to wonder how on earth anyone came up with the quip 'the humble spud'!
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Goodness me, yes...

Have to admit, my go-to for mash, chips or roasties is the good old Maris Piper. They grow loads out here, and you can buy them by the roadside for a song. And I'm not above picking up the ones that end up in the verge when the trailers go over a very bouncy bit of road. The free ones always seem to taste the best! ^_^

Desirees have a lovely flavour. They make a brilliant mash mash, but as they absorb more fat than a Piper (a factlet mentioned to me by a farmer friend who supplies all the local chip shops), I won't use them for anything else.

Georgina or Lanorma for jackets. Not as floury as Pipers, but they have a sweet and nutty flavour, and the skins crisp up fabulously.

Had some lovely Majorcan new potatoes this evening - a lovely earthy flavour that went a treat with the dill, lemon & garlic butter. :hungry:
 
K

KnittyNorah

Über Member
Location
The Frozen North (of England)
Reynard said:
Goodness me, yes...

Have to admit, my go-to for mash, chips or roasties is the good old Maris Piper. They grow loads out here, and you can buy them by the roadside for a song. And I'm not above picking up the ones that end up in the verge when the trailers go over a very bouncy bit of road. The free ones always seem to taste the best! ^_^

Desirees have a lovely flavour. They make a brilliant mash mash, but as they absorb more fat than a Piper (a factlet mentioned to me by a farmer friend who supplies all the local chip shops), I won't use them for anything else.

Georgina or Lanorma for jackets. Not as floury as Pipers, but they have a sweet and nutty flavour, and the skins crisp up fabulously.

Had some lovely Majorcan new potatoes this evening - a lovely earthy flavour that went a treat with the dill, lemon & garlic butter. :hungry:
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I like the waxy, 'salad' type potatoes - hot or cold, cooked in a multitude of ways. Ratte is delicious but hard to find here in the UK. Pink Fir Apple equally nice, but the very devil to peel/skin and not a good yielder, at least not on a Lancashire allotment! Anya is easier to find commercially in shops, isn't as knobbly as PFA but has a not-dissimilar nutty flavour. International Kidney again prefers a milder climate, I think - or maybe less rain? - as I've had little success growing it - but it is widely available as 'Jersey Royal'. Nadine and Charlotte are often recommended as waxy potatoes but I don't rate them. The texture is OK-ish, but the flavour too bland. I also enjoy the colourful heritage varieties such as Highland Burgundy and Salad Blue for their novelty value - there's nothing quite like burgundy or indigo potato cakes, and one or two in a potato salad will tint the entire dish pink or lavender! Rainbow-coloured chips, anyone? They make me laugh - as do purple carrots, orange and lime-green cauliflower, yellow 'green' beans and multi-coloured and striped tomatoes!
 
Reynard

Reynard

Guru
Location
Cambridgeshire, UK
KnittyNorah said:
I like the waxy, 'salad' type potatoes - hot or cold, cooked in a multitude of ways. Ratte is delicious but hard to find here in the UK. Pink Fir Apple equally nice, but the very devil to peel/skin and not a good yielder, at least not on a Lancashire allotment! Anya is easier to find commercially in shops, isn't as knobbly as PFA but has a not-dissimilar nutty flavour. International Kidney again prefers a milder climate, I think - or maybe less rain? - as I've had little success growing it - but it is widely available as 'Jersey Royal'. Nadine and Charlotte are often recommended as waxy potatoes but I don't rate them. The texture is OK-ish, but the flavour too bland. I also enjoy the colourful heritage varieties such as Highland Burgundy and Salad Blue for their novelty value - there's nothing quite like burgundy or indigo potato cakes, and one or two in a potato salad will tint the entire dish pink or lavender! Rainbow-coloured chips, anyone? They make me laugh - as do purple carrots, orange and lime-green cauliflower, yellow 'green' beans and multi-coloured and striped tomatoes!
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On the other hand, Charlotte is good to use in something like a tartiflette to sop up all the bacon-y, garlic-y, cheese-y goodness. :hungry:

Although that's not exactly a dish that really wants mentioning in a thread on obesity. :whistle:

I don't grow my own potatoes these days, but I do herbs, beans, tomatoes and courgettes. Plus apples, plums, cherries and apricots.
 
Reynard

Reynard

Guru
Location
Cambridgeshire, UK
Oh yes, yellow cherries... I have a big Bigarreau Napoleon tree in my garden, which the birds leave well alone until they're overripe. Gorgeous cherries to eat, but they're the wrong colour for jam...

I once caught a lorry driver stopped on the corner, leaning out of his cab, over the fence and helping himself to cherries.
 
K

KnittyNorah

Über Member
Location
The Frozen North (of England)
Reynard said:
On the other hand, Charlotte is good to use in something like a tartiflette to sop up all the bacon-y, garlic-y, cheese-y goodness. :hungry:
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… when its blandness becomes a virtue! And with the 'all things in moderation' mantra in mind as being a sensible way to maintain a healthy weight, a small helping as an occasional part of a balanced diet will be perfectly OK. Now, just tell when it'll be ready and I'll be round to help you balance it … YUM!
 
Reynard

Reynard

Guru
Location
Cambridgeshire, UK
KnittyNorah said:
… when its blandness becomes a virtue! And with the 'all things in moderation' mantra in mind as being a sensible way to maintain a healthy weight, a small helping as an occasional part of a balanced diet will be perfectly OK. Now, just tell when it'll be ready and I'll be round to help you balance it … YUM!
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I go by the mantra that everything is fine in moderation - including moderation... :blush: And I do 'fess up to already having a large lump of Reblochon cheese in the fridge. It's starting to reach a very desirable degree of squishyness :hungry:

Just follow the whiff of garlic due south east ;)

To be fair though, I do eat pretty healthily, but sometimes a girl really does need a plate of comforting stodge. :blush:
 
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