Eat to Live & Live for something Else

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Eat to Live and Live to enjoy Everything Else

The Cult of Eating Garbage!
Since the dawn of farming mankind no longer eats for Necessity but for Recreation and Addiction.
We must ignore 90% of what we see in Supermarkets!

Because I hate vegetables so much -- I buy :- 
  • Bulk  spinach, asparagus, onion, mushroom, beetroot, broccoli.
  • Add tinned beans ( garbanzo, kidney, black, butter, refried, peas).
  • Add meat from a whole cooked chicken ($5 from COSTCO). No more processed meat.

--- Add a tinned soup ( chicken/vegetable broth) and microwave it
--- microwave the spinach + beans + mushrooms + soup
--- add the beetroot, hummus, guacamole
--- and put everything into a food mixer .

NO MORE:- potatoes, rice, pasta, soy, corn, processed meat, cheese, butter and GRAINS( all bread, cereal, pancakes, cookies etc...)

Almost all my carbs come from beans, cashews and fruit.

My only source of sugar(fructose) is fresh fruit, plain yogurt  and what they sneak into tinned foods like tomato soup and sweet peas.

All pretty drastic but necessary. I call it the Caveman's Natural Lifestyle
(Paleo Diet:- but includes fat-free milk, cashew nuts, lentils, beans, peas and all other legumes and excludes honey).

Having spent all my life having desert after dinner -- there is quite an addiction to overcome. After every dinner I would crave something sweet. It takes a while for fruit to take the place of sugary deserts here ! 

There is only about 10% of every supermarket isle's content that I can  buy . (especially when GRAINS are out).

 Watch out for the sugar content in tins ( like tomato soup, peas) and plain Yogurt


Even more evidence that we’re eating all wrong (huge study)
super-consumers of carbs were 28 percent more likely to die of cardiovascular disease.
But diets with a high fat ratio swung in the opposite direction.
Benefits (at least in terms of avoiding death from heart-related trouble) tapered off around three servings of fruits and vegetables per day.
 Raw vegetables have a greater benefit than cooked.
Still don't get why they lump fruit with vegetables. There's such a huge difference, in general, especially in fructose (sugar-like) content.

My daily routine

8am-ish one pint of tea - a teabag of black and one of green tea + nonfat milk and 13 sachet of Splenda.

10:30 -- 3 hand-fulls of Cashews

11-ish one pint of coffee + nonfat milk and the ocassional tablespoon of Bailey's Irish Cream

If and when I feel hungry I have around 6 cherry tomatoes microwaved and a glass of V8 Low Sodium .

4pm(around) Dinner

6pm Dessert( fruit)



  Looks like  I can't get my LDL below 101 without STATINS !
  Mar 2020: Study shows low carb diet may prevent, reverse age-related effects within the brain (restrict carbs to 20 grams per day or less. The typical American consumes between 250 grams of carbs a day.)

Feb 2020: Olive Oil may extend life

STUDY 2019: Higher egg and cholesterol consumption hikes heart disease and early death risk

The most important microbes that live in your body "Probiotics,marketed to help boost our gut bacteria, are rarely worth investing in, as there’s little evidence the bacteria in them stick around to change your microbiome in the long term. "

5 Vegetables That Are Healthier Cooked Carrots, Tomatoes, Mushrooms, Spinach, Asparagus

Chemically, the sugars in fruit and the sugars in a candy bar are the same, but the effects on your health couldn’t be more different. The fiber in the fruit minimizes the sugars’ impact on blood sugar .
The fruits that seemed to deliver the biggest benefit were apples, berries, and pears.
Scientists have discovered that a protein in wheat triggers the inflammation of chronic health conditions, such as multiple sclerosis, asthma and rheumatoid arthritis, and also contributes towards the development of non-coeliac gluten sensitivity. Yet, gluten does not appear to cause the condition.

Fish Oil Pills Don't Prevent Heart Attacks, a Study of Studies Finds

Alzheimer’s Research - the risk reduction for the four flavonols surveyed:

  • isorhamnetin,
  • kaempferol,
  • myricetin and
  • quercetin.
  • People in the top quintile who ingested the most isorhamentin-rich foods—pears, olive oil, wine and tomato sauce—achieved a 38 percent risk reduction, compared with members in the lowest quintile.
  • Kale, beans, tea, spinach and broccoli were the highest sources of kaempferol, which furnished a 51 percent drop in risk.
  • Tea, wine, kale, oranges and tomatoes provided lots of myricetin, along with a 38 percent lower Alzheimer’s incidence.
  • Tomatoes, kale, apples and tea are loaded with quercetin, but no health benefit was registered for that flavonol.
After my pint cup of tea, (green plus black tea + non-fat milk and a little Splenda), my breakfast starts about 10.30am  with salted cashew nuts (from Costco) and cherry tomatoes wrapped in dried seaweed ( both, also from Costco) (They have salt-free cashews for those with high blood pressure)

 I take a few mouthfuls of Sunflower seeds ( also from Costco) and wash it all down with a glass of V8 ( guess where I get that?  - -WRONG! Target sells large LOW SODIUM bottles of V8).  Sunflower seeds are tasteless but contain fats that are good for you.

Normally I get tired of doing the same thing over again but for some reason eating the same breakfast every day doesn't bother me.

Most times I don't take lunch but other times its:-

  • Campbell's Chunky Soup ( I live with the occasional potato content) or
  • The Mill Valley Market's salad bar ( COLESLAW, BROCCOLI salad, not SHRIMP LOUIE cholesterol, SPINACH + BEETS, chicken salad)
  •  sometimes its the hot bar -- I pick out the chicken from the chicken curry or the beef from the stew (and leave the potatoes)


  •  frozen vegetables microwaved (Target sells microwavable Green Giant in mild sauce). Plus chicken ( from whole chicken) heated in microwave (with turkey gravy sold in jars at Target)
  •  heat tinned beans + tinned mushrooms, chopped whole lettuce( iceberg so I don't need to wash it) or spinach, seaweed salad, dried chopped onion, granulated garlic  in microwave,  add beets ( from Costco) chop some onion and put all in blender.
  •  to-go curried chicken + vegetables ( no rice) Galang Thai restaurant
  •  to-go Chinese garlic vegetables
  •  carrots too much carbs
  •  marinated Alaska salmon (Costco) microwaved.
  • Costco's Edamame beans with a teaspoonful of hummus or guacamole ( buy the Minis ). I keep the beans in the freezer and take out a dinner portion the day before eating. microwave just to warm them
  • Cauliflower Bites with a little Branston pickle on each. microwave
  • Curried Lentils ( add chicken or sardines ) Microwave in the bag.


fruit  - I typically take twice as much fruit as I did before I stopped the pie and whipped cream.

  •  Having spent all my life having desert after dinner, it was difficult to break this addiction and only eat fruit, instead. Helping me with this is the resignation that I'm now Eating to Live and Living to enjoy Everything Else.

    I wash down each mouthful of banana with a mouthful of diet soda.
    Wait for blueberries to get soft. 
  Instead of the hastle of Avocados and to avoid the browning over time of open containers containing a large amount of guacamole   -- I use  these guacamole minis.
This page has all of a sudden turned into a huge plug for COSTCO !

I scrape off the skin when half-way microwaved.
Tastes surprisingly sweet cos - Although one portion contains 2 grams of sugar ( for a total of 14g of sugar - 7 portions).  2g is acceptable, I think.



-- Nutrition Facts

CHUNKY   Hearty Bean & Ham with Natural Smoked Flavor Soup

CHUNKY  Chicken Corn Chowder

CHUNKY Beef with Country Vegetables Soup

Water, Pea Beans, Carrots, Cooked Ham - Water Added (Pork, Water, Salt, Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrite), Tomato Puree (Water, Tomato Paste), Celery,

Contains Less Than 2% Of:
Modified Food Starch, Sugar, Salt, Wheat Flour, Yeast Extract, Monosodium Glutamate, Flavoring, Beta Carotene For Color, Pork Stock, Natural Smoke Flavoring, Onion Extract, Garlic Oil.

Serving Size 1 cup
Calories     170
Fat Calories 15
                                    % DV**
Total Fat 1.5g                      2%
    Sat. Fat 0.5g                   3%
    Trans. Fat 0g
Cholesterol 10mg                 3%
Sodium 780mg                   33%
Carbohydrate Total 30g       10%
    Fiber 8g                         32%
    Sugars 6g
Protein 8g                          13%
Vitamin A                           15%
Vitamin C                            2%
Calcium                               6%
Iron                                    10%
Chicken Stock, Potatoes, Corn, Chicken Meat, Carrots, Vegetable Oil, Celery,

Contains Less Than 2% Of:
Modified Food Starch, Water, Salt, Sugar, Onions*, Wheat Flour, Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Soy Protein Concentrate, Butter* (Cream, Salt), Buttermilk*, Soy Protein Isolate, Sodium Phosphate, Beta Carotene For Color, Spice, Chicken*, Flavoring, Chicken Fat, Garlic Extract, Onion Extract. * Dehydrated
Serving Size 1 cup
Calories                        190
Fat Calories                    90
                                 % DV**
Total Fat 10g                  15%
     Sat. Fat 3g                15%
     Trans. Fat 0g               0%
Cholesterol 10mg              3%
Sodium 860mg                36%
Carbohydrate Total 20g      7%
     Fiber 3g                     12%
     Sugars 4g
Protein 5g                       11%
Vitamin A                        25%
Vitamin C                          0%
Calcium                            2%
Iron                                   4%
Water, Beef Stock, Carrots, Potatoes,
Seasoned Beef-Beef Broth And Modified Cornstarch Product (Beef, Beef Broth, Salt, Modified Cornstarch, Sodium Phosphate, Spice),
Tomato Puree (Water, Tomato Paste),

Contains Less Than 2% Of:
Modified Food Starch, Celery, Peas, Vegetable Oil, Wheat Flour, Salt, Flavoring, Soy Sauce (Wheat, Soybeans, Salt, Maltodextrin), Hydrolyzed Wheat Gluten, Yeast Extract, Caramel Color, Beef Extract, Spice, Beef Tallow, Sesame Seed Oil, Glutamic Acid, Xanthan Gum, Garlic Extract, Soy Lecithin, Partially Hydrogenated Soybean Oil, Onion Extract.

Serving Size 1 cup
Calories                        120
     Fat Calories               30
                                   % DV**
Total Fat 3g                      5%
     Sat. Fat 0.5g               3%
     Trans. Fat 0g
Cholesterol 10mg              3%
Sodium 860mg                36%
Carbohydrate Total 16g      5%
     Fiber 3g                     12%
     Sugars 4g
Protein 7g
Vitamin A                       50%
Vitamin C                        2%
Calcium                           2%
Iron                                 6%

CHUNKY Grilled Sirloin Steak with Hearty Vegetables Soup

CHUNKY New England Clam Chowder

CHUNKY Split Pea & Ham with Natural Smoked Flavor Soup

Water, Potatoes, Grilled Seasoned Sirloin Beef-Beef Broth And Modified Cornstarch Product (Beef, Beef Broth, Salt, Modified Cornstarch, Sodium Phosphate, Spice), Carrots, Tomato Puree (Water, Tomato Paste), Corn, Diced Tomatoes In Tomato Juice, Modified Food Starch,

Contains Less Than 2% Of:
Green Beans, Dehydrated Onions, Beef Stock, Sugar, Salt, Beef, Beef Fat, Hydrolyzed Yeast Protein, Yeast Extract, Celery, Onions, Spices, Vegetable Oil, Caramel Color, Dehydrated Garlic, Cornstarch. May Contain Traces Of Wheat

Serving Size 1 cup
Calories     130
Fat Calories 30
                                 % DV**
Total Fat 3g                      5%
     Sat. Fat 1g                  5%
     Trans. Fat 0g
Cholesterol 10mg              3%
Sodium 890mg                37%
Carbohydrate Total 19g     6%
     Fiber 2g                      8%
     Sugars 4g
Protein 6g
Vitamin A                       25%
Vitamin C                         2%
Calcium                            2%
Iron                                   6%
Clam Stock, Potatoes, Clams, Vegetable Oil (Corn, Canola, And/or Soybean), Celery,

Contains Less Than 2% Of:
Modified Food Starch, Salt, Water, Wheat Flour, Soy Protein Concentrate, Monosodium Glutamate, Sugar, Dehydrated Onions, Spices, Sodium Phosphate, Flavoring (Contains Cod), Disodium Inosinate, Disodium Guanylate, Celery Extract, Onion Extract, Succinic Acid, Dehydrated Butter (Cream, Salt), Buttermilk, Soy Sauce (Soybeans, Wheat, Salt), Enzyme Modified Butter, Whey Protein Concentrate, Nonfat Dry Milk, Enzyme Modified Butter Fat And Oil, Whey, Soy Lecithin.

Serving Size 1 cup
Calories     170
Fat Calories 90
                                 % DV**
Total Fat 10g                   15%
     Sat. Fat 1g                  5%
Cholesterol 10mg              3%
Sodium 890mg                37%
Carbohydrate Total 16g      5%
     Fiber 2g                       8%
     Sugars 2g
Protein 5g
Vitamin A                        0%
Vitamin C                        0%
Calcium                           4%
Iron                                  6%
Water, Potatoes, Carrots, Split Peas, Cooked Ham - Water Added (Pork, Water, Salt, Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrite),

Contains Less Than 2% Of:
Salt, Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Sugar, Xanthan Gum, Monosodium Glutamate, Yeast Extract, Flavoring, Locust Bean Gum, Soybean Oil, Natural Smoke Flavoring, Onion Oil, Garlic Oil. Contains Traces Of Wheat.

Serving Size 1 cup
Calories     150
Fat Calories 20
                                      % DV**
Total Fat 2g                           3%
     Sat. Fat 0.5g                    3%
     Trans. Fat 0g
Cholesterol 10mg                   3%
Sodium 790mg                     33%
Carbohydrate Total 24g           8%
     Fiber 5g                          20%
     Sugars 5g
Protein 10g
Vitamin A                            45%
Vitamin C                              0%
Calcium                                2%
Iron                                       8%




Rosarita Refried Beans

cooked beans

Contains Less Than 2% Of:
distilled vinegar
chile pepper
onion powder
garlic powder
natural flavor

Nutrition Facts
Serving Size:1/2 cup (128g)
Amount Per Serving
Calories from Fat 20
Calories            120
% Daily Value*
4%            Total Fat        2.5g
5%            Saturated Fat           1g

                Trans Fat                  0g
                Polyunsaturated Fat   0.5g
                Monounsaturated Fat 1g
0%           Cholesterol 0mg
23%          Sodium 540mg
12%          Potassium 420mg
6%           Total Carbohydrate  18g
     24%         Dietary Fiber        6g
                     Sugars Less than 1g
Protein 6g
0%             Vitamin A
0%            Vitamin C
2%             Calcium
10%           Iron
10%           Phosphorus
10%           Magnesium
15%           Manganese

Sardines in Olive Oil


Packed in Olive Oil
Wild Caught
Salt Added

Serving Size 2oz drained(55g-about 1/4 cup)
Servings per container 1.5
Calories     130
Fat Calories 76
                                 % DV**
Total Fat 8.5g               12%
     Sat. Fat 1.5g             8%
     Trans. Fat 0g
Cholesterol 45mg          15%
Sodium 200mg              37%
Carbohydrate Total 0g     6%
     Fiber 0g                    0%
     Sugars 0g
Protein 13g
Vitamin A                       0%
Vitamin C                       2%
Calcium                        15%
Iron                              15%


  •  Is agave really better than white sugar?
  •  Will cleansing help my body detoxify?
  •  We all hunger for nutrition advice, but not all the advice you hear is worth believing.

Here are the truths behind five common nutrition myths:

"Natural sweeteners" are better than regular sugar

Let’s face it: If you bake cookies using a cup of sugar, it really doesn’t matter what type you use if you eat all of the cookies, right? Whether it’s date sugar, agave or evaporated cane juice, when it comes to sugars, the quantity you consume matters more than the type.

Guidelines recommend no more than six (for women) to nine (for men) teaspoons of any type of added sugar daily. Higher consumption is linked to an increased risk of heart disease, obesity and diabetes.

Maybe you prefer coconut sugar because it’s less refined or may cause less of an insulin spike than white sugar. That’s fine, but you still need to watch portion size. Despite the different colors, textures and flavors, all sugars contain a similar number of calories (10-20 per teaspoon) but scant amounts of vitamins, minerals and fiber. Enjoy a spoonful in your coffee or in that bite of dessert, but don’t believe any sugar is a health food.

Sea salt is healthier than table salt

Much like natural sugars, the health halo over sea salt is also undeserved. Although it’s often marketed for its content of trace minerals, like copper and manganese, they’re in such tiny quantities that they contribute very little to the body. Plus, we already get enough of these nutrients from the foods we eat daily.

The truth is that sea salt and table salt contain the same amount of sodium by weight, and that’s the nutrient of most concern. Consumed in excess (more than 2,300 mg/day), sodium may put you at higher risk of stroke, kidney disease and high blood pressure.

From a culinary point of view, however, the type of salt matters. Different varieties will change the flavor profile and texture of a dish. For example, flaky Maldon adds a terrific crunch, while Hawaiian sea salt imparts an earthy flavor. So choose a pinch of a particular salt for its culinary characteristics, not because you’re sprinkling health onto your meals.

Quinoa is super-high in protein

Quinoa is often listed alongside poultry and meat as a stellar source of protein, so it’s time to set the record straight. Quinoa has eight grams of protein per cup, but a three-ounce serving of meat or poultry has around 25 grams of protein — hardly comparable.

The confusion lies in the terminology. Quick science lesson: Protein is made up of smaller units called amino acids. A “complete” protein contains all nine essential amino acids — and quinoa is one of relatively few plant-based foods in this category. But being a complete protein isn’t the same as being high in protein.

Quinoa is delicious and does add some protein to your meals, but with 40 grams of carbohydrates per cup, its culinary use is as a grain, not a protein. When compared with other grains, quinoa has a moderate amount of protein — not as much as wheat, but more than brown rice or oats.

Cleansing helps remove toxins from the body

Cleansing involves using laxatives, juices or herbal remedies to remove “toxins” from the body to accelerate weight loss or boost energy. But there is little scientific research on the effectiveness of cleansing, simply because most “detox diets” don’t identify the specific toxins they aim to remove.

Some people report feeling “energetic” after cleansing, but that may be because most detox diets involve eliminating processed foods. The downside to detoxing? Expensive supplements, possible nutritional deficiencies and false hope from unsubstantiated claims.

You can skip the extravagant juice concoctions and costly supplements, since your body self-cleanses daily. We all have built-in detox systems: the skin, intestines, liver and kidneys effectively remove waste from your body through sweat, urine and feces. So, a good workout (to sweat), some water (to pee) and a high fiber diet (to poop) will cleanse you naturally. And of course, you’ll have less to “cleanse” if you don’t drink too much alcohol, smoke or rely on a diet filled with processed foods.

Processed meat causes cancer

Remember last year’s scary headline? “World Health Organization Says Processed Meat Causes Cancer.” Turns out, the science was not as dire as the headline made it sound.

The WHO report said that eating 50 grams of processed meat every day (about one hot dog) increased the relative risk of colorectal cancer by 18 percent. That’s not the same as “causing cancer.” To put it into perspective: The average person has a 5 percent risk of developing colon cancer; those who eat a lot a processed meat increase their risk to 6 percent.

Meats that are not processed — such as steak, veal and fresh pork (like pork chops or loin, not bacon or ham) are less strongly linked to colorectal cancer than processed meats.

So what does this mean for your dinner plate? The American Institute for Cancer Research suggests avoiding processed meat and limiting red meat to no more than 18 ounces (about three 6 oz. servings) per week. Steaks and pork chops are better choices than sausages, deli meats or bacon.


5 Vegetables That Are Healthier Cooked
Boost nutrition and flavor with these tips By Consumer Reports September 17, 2017

While the most important thing is to eat a variety of vegetables prepared in a variety of ways, sometimes cooked vegetables are better than raw. “Common wisdom says cooked vegetables have fewer nutrients than fresh ones, but that isn't always the case," says Amy Keating, a dietitian at CR. “Many nutrients in fruits and vegetables are bound in the cell walls. Cooking breaks those walls down, releasing the nutrients so your body can absorb them more easily.” Below are five foods you should heat before eating, plus tips on how to unleash their full potential in terms of nutrition and taste.

Cooking ignites this veggie’s cancer-fighting carotenoids, the nutrient responsible for its orange hue. A 2008 study in the Journal of Agricultural Food Chemistry found that boiling carrots until tender boosted their concentration of carotenoids by 14 percent. But hold the fry pan! Pan frying caused a dip in carotenoid levels by 13 percent.

Try this: To maximize the nutritional benefits, boil carrots whole before slicing. Cooking them that way keeps valuable nutrients from escaping into the cooking water. Added bonus: Once cooked, they’ll be easier to cut. Top with a tiny bit of honey or maple syrup to bring out the natural sweetness of carrots.

A cup of cooked white mushrooms has about twice as much muscle-building potassium, heart-healthy niacin, immune-boosting zinc, and bone-strengthening magnesium as a cup of raw ones. That’s according to the Department of Agriculture’s nutrient database. Even mushrooms considered edible can sometimes contain small amounts of toxins, but they can be destroyed through cooking.

Try this: Mushrooms are like sponges when it comes to soaking up fat, so go easy on the oil. Because they release a lot of water when cooking, don’t overcrowd the pan, and let them cook down. For a flavor boost, try sautéing mushrooms with garlic and sprigs of fresh thyme. Serve as a side dish alone or mixed into cooked whole grains, or use them as a burger topping.

The leafy green is packed with nutrients, but you’ll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures. A study found that cooking spinach quickly in boiling water, then plunging it into cold water, reduced oxalate content by 40 percent, on average, which was more effective than pan or pressure cooking.

Try this: Blanch a bunch of fresh spinach leaves in boiling water for 1 minute, then plunge in ice water for a few more. Drain well and keep wrapped in the fridge. "This makes it easy to add a serving of vegetables to omelets, soup, and other dishes," Keating says. Cooked spinach should keep a few days.

A study in the International Journal of Food Science & Technology found that cooking these stalks raised the level of six nutrients, including cancer-fighting antioxidants, by more than 16 percent. Another study in the International Journal of Molecular Sciences found that cooking asparagus more than doubled the level of two types of phenolic acid, which some studies have linked to lower cancer rates.

Try this: To keep spears crisp and help them retain nutrients, dunk them whole into a pot of boiling water. Watch carefully and remove them with tongs as soon as they turn bright green. Toss with lemon juice and olive oil; a little fat helps your body absorb the antioxidants in asparagus and other vegetables.

With tomatoes, whether they’re baked, fried, or even puréed into spaghetti sauce, heat increases a phytochemical, lycopene, that has been linked to lower rates of cancer and heart disease. It also gives red tomatoes their rosy color. According to a 2002 landmark study, heating tomatoes for 30 minutes at 190.4° F (the temperature of soup simmering on a stove) boosted the levels of absorbable lycopene by 35 percent. Though cooking reduced the vitamin C content, the study found that it raised the total power of the disease-fighting antioxidant by 62 percent.

Try this: Instead of serving raw tomatoes cut up in a salad, try roasting them in the oven. Roasting concentrates their flavor, Keating says. Arrange quartered tomatoes on a sheet pan in one layer, drizzle them with olive oil and balsamic vinegar, sprinkle with garlic, salt, and pepper, then bake for about a half-hour at 200° F. You can use them as a side dish, on sandwiches, or tossed in salads.


Coconut oil is high in saturated fatty acids, and saturated fat has been linked to high cholesterol levels and heart disease.

8/18/18 Diabetes(A1c)              
Est. Average Glucose  
105mg/dL 85 126
5.3% <=5.6
8/18/18 Potassium 4.8mEq/L 3.5 5.3
8/18/18 Sodium 140mEq/L 135 145