Obesity

[Deleted User]

Move more and eat less, simples!

I'm a 'statingtheobviousist'.

 

[Deleted member 26715]

Move more and eat less, simples!

If it was only that simple

 

[Deleted User]

I know for some people it isn't but it really should be on the whole.

 

[battered]

I know for some people it isn't but it really should be on the whole.

I've just completed the exercise, it took 5 months. It was just as easy as you say, the only difficulty was the 2 years it took me to decide to tackle it. I only wanted to lose a stone and a half, 10kg, imagine if it had been 3 x that. So all you have to do is eat less than you want to and exercise more than you want to, for a year, year and a half, when are you starting?

 

[Deleted User]

I've just completed the exercise, it took 5 months. It was just as easy as you say, the only difficulty was the 2 years it took me to decide to tackle it. I only wanted to lose a stone and a half, 10kg, imagine if it had been 3 x that. So all you have to do is eat less than you want to and exercise more than you want to, for a year, year and a half, when are you starting?

I'm 5'8" and weigh just over 11st so have my weight and fitness well in control thanks.

By doing exactly what I recommend.

 

[Deleted member 26715]

I'm 5'8" and weigh just over 11st so have my weight and fitness well in control thanks.

By doing exactly what I recommend.

If it's as simple as you state, I'll send my wife your way so you can also advise her the best way for her to lose 8 stone+

 

[neil_merseyside]

Of course! Tartiflette is just such brilliant comfort food.

Thing is I want it with Rosti

 

[Reynard]

Thing is I want it with Rosti

Although I haven't made rosti in a long time, because once I start on them, I find it so difficult to stop... It's that crunchy outside and the soft inside that is just so very moreish.

 

[battered]

I'm 5'8" and weigh just over 11st so have my weight and fitness well in control thanks.

By doing exactly what I recommend.

Of course you have. I hope that you have all your other life goals sorted too. First class honours degree, a few foreign languages, and a board position in a plc. All this stuff is easy, obviously. Anyone who hasn't is just a lazy bastard, frankly.

 

[lazybloke]

There is not a drive to use the cheapest possible ingredients, other than an obvious commercial push to get the right ingredients at the best price

Which is it? Ready meals are not fine dining; if they can use low-cost ingredients, they will.

Once the spec is agreed, that's it."

The specification is only to ensure a consistent quality of product, and not necessarily a high quality. The specification at the budget end of the market will obviously differ from a premium product.

However, no matter how good the original ready meal is, it still needs reheating.
This step always affects flavour, texture, water content, nutritional values, etc - so never as good as a freshly cooked meal.

Compliance with these specifications is inspected by the retailers and regulatory bodies, like the TSO and EHO

I wasn't suggesting compliance issues.

If I could I'd invite you to the factories and show you. But you wouldn't come

I love going into factories and seeing how things are mechanised, but I go elsewhere to learn how to cook

, because you want to remain sure in your belief that manufacured foods use "reformed leftovers".

I'll withdraw the 'leftovers' term because it can be misunderstood.
Use of reformed ingredients cannot be denied however.

 

[Deleted User]

Of course you have. I hope that you have all your other life goals sorted too. First class honours degree, a few foreign languages, and a board position in a plc. All this stuff is easy, obviously. Anyone who hasn't is just a lazy bastard, frankly.

If you say so pal, think you're off on a tangent here?

 

[Deleted User]

Of course you have. I hope that you have all your other life goals sorted too. First class honours degree, a few foreign languages, and a board position in a plc. All this stuff is easy, obviously. Anyone who hasn't is just a lazy bastard, frankly.

Move more and eat less, simples!

I'm a 'statingtheobviousist'.

What I said was in response to the so called 'nutritionist ' claim so somewhat sarcastically but if it's touched a nerve I apologise.

 

[battered]

What I said was in response to the so called 'nutritionist ' claim so somewhat sarcastically but if it's touched a nerve I apologise.

Thanks. The point is that it's rather easy to assume that one's successes are equally accessible to others. If you heard Marcus Rashford say "I came out of a poor area in Manchester, kicked a football about a bit, now I'm a millionaire and anyone who can't be bothered putting in the effort to do the same can get in the sea. Peasants" then you'd be the first to call him an idiot. It doesn't advance the discussion.

 

[battered]

Which is it? Ready meals are not fine dining; if they can use low-cost ingredients, they will.


The specification is only to ensure a consistent quality of product, and not necessarily a high quality. The specification at the budget end of the market will obviously differ from a premium product.

However, no matter how good the original ready meal is, it still needs reheating.
This step always affects flavour, texture, water content, nutritional values, etc - so never as good as a freshly cooked meal.


I wasn't suggesting compliance issues.


I love going into factories and seeing how things are mechanised, but I go elsewhere to learn how to cook


I'll withdraw the 'leftovers' term because it can be misunderstood.
Use of reformed ingredients cannot be denied however.

You are tarring everyone with the same brush. You wouldn't say "this Chinese scrap in Poundland is junk, Toyota? It's the same junk from the far East" and it holds no water for food either.

 

[battered]

Which makes me wonder how on earth the supermarkets can, for instance, sell a jar of marmalade for 27p*... Bearing in mind they also sell jars that retail for over £3.

And the ingredients (and proportion thereof) in those bear very little resemblance to what I turn out at home and have won first prizes for at agricultural and produce shows i.e. I don't use fruit juice, nor do I add citric acid or pectin. And I use 20% less sugar. (Yes, I did look at the labels out of curiosity.)

Using a lot less sugar doesn't affect the keeping quality in the slightest. Yesterday I cracked open a jar of lime marmalade I made back in 2014 and it's absolutely banging. Mind, I do put the lids on my jars when they're very hot, so you get a good vacuum seal on them.

*unless it's a loss-leader

The 27p range is interesting. Nobody makes money on it. All the supermarkets have to have it, they go to great lengths to make it as unattractive as possible. Look at the packaging, the blue and white "label of shame" could be made to look attractive but that's the last thing they want. Manufacturer s make the 27p range because they are forced to bid for a tranche of business. If you want the core business then you need to take on X volume of the 27p tut.

Technically the 27p range can be interesting because you are trying to make a bit of orange juice, sugar and pectin resemble marmalade, it has to be stable, safe and meet regulatory standards. Sometimes an interesting challenge. Not always though, I've a friend who's a wine maker. When he gets to the Eu 1.25 Spanish table wine he doesn't bother tasting it. It's legally wine, the lab results are in spec, done. Pack it. "Oh but it's not as good as 1996 Chateau Lafite" . No, it's not. What do you expect for Eu 1.25?