How Tech Contributes to Obesity

Ghost Kitchens, known sometimes as “dark kitchens” or “cloud kitchens” are a new type of “third place” space that has been silently transforming the restaurant industry. As the world becomes increasingly interconnected, and consumers expect the delivery of goods and services as quickly as the push of a button on an app, the industry has been forced to find new ways to break away from traditional operations to match the demand. Many restaurants, both chain and individually owned, are turning to ghost kitchens as a way to survive, and thrive, in the future of the food and beverage industry. According to a report by Restaurant industry & Market Evolution, 52% of surveyed restaurants are considering setting up a ghost kitchen or some sort of delivery-only service as an offshoot of their brand.

Take Out, To-Go, and Delivery: The Innovative Rise of Ghost Kitchens in the Restaurant Industry — https://www.archdaily.com/974193/take-out-to-go-and-delivery-the-innovative-rise-of-ghost-kitchens-in-the-restaurant-industry?utm_source=feedly

The U.S. adult obesity rate stands at 42.4 percent, the first time the national rate has passed the 40 percent mark, and further evidence of the country’s obesity crisis. The national adult obesity rate has increased by 26 percent since 2008.

https://www.tfah.org/report-details/state-of-obesity-2020/

Junior’s Quick Stop — a short story

By Ran Walker – My wife doesn’t trust gas station fried chicken, but, dammit, I do. In fact, I rank it among the best food in town, including those fancy chains, where they keep laying off the spices and seasonings every year. I tell her that they lovingly marinate those breasts, before gently battering them and […]

Junior’s Quick Stop —

Follow the link to read the entire short story. It’s a short read.

Fermented Foods for Gut Health – Center for Applied Nutrition UMass Medical School

Top Fermented Foods

Kefir

Plain Yogurt

Dry Curd Cottage Cheese or Farmer’s Cheese, or fermented cottage cheese

Certain aged cheeses (check label for live and active cultures)

Fermented Vegetables

Tempeh (choose gluten free)

Miso (refrigerated)

Pickles (in salt, not vinegar)

Sauerkraut (choose refrigerated)

Kimchi

Kombucha (no sugar)

Other probiotic drinks (no sugar), like beet Kvass, apple cider

Fermented Foods for Gut Health — https://www.umassmed.edu/nutrition/blog/blog-posts/2019/6/fermented-foods-for-gut-health/

I’ve spent some time at the request of a reader to list the top fermented foods for gut health. Many websites have very similar lists. If you’re interested in learning more about what some of these foods are the Healthline article 8 Fermented Foods and Drinks to Boost Digestion and Health is a decent source. https://www.healthline.com/nutrition/8-fermented-foods

But if you really want to learn about fermented foods you’ll never eat because you won’t find a store nearby that carries them read the Wikipedia article https://en.wikipedia.org/wiki/List_of_fermented_foods

Although I think I can get Bánh cuốn at the Vietnamese grocery store.

The take home lesson is simple. Find a few fermented foods you enjoy eating and eat them often. Beet Kvass? No thanks. I’ll stick with yogurt, pickles, and sauerkraut.

Chicken Thighs with Spinach

For all the complainers who complain about my lack of food photos.

I tend to waste a lot of time watching other people cook on YouTube. But every now and then I actually make a dish I’ve watched someone else make and say to myself, this is a keeper.

“I make simpler things in a simpler way, now—as you get older your metabolism changes and you want something simpler, without embellishment.”

Jacques Pépin

Chef Jacques Pépin got through the pandemic with kitchen utensils, a video camera, and a great wardrobe — https://thecounter.org/rewrites-covid-19-chef-jacques-pepin-facebook-recipe-cookbook/

Salt, pepper, garlic, chicken thighs, and fresh spinach. That’s it. No added fats. Some rice or potatoes on the side and you have dinner on the table in 45 minutes or less. Check out the video.

I learned a lot by watching Jacques Pépin make chicken thigh. Incredible technique.

I’m a Big Dipper

Previous studies looking at blood sugar after eating have focused on the way that levels rise and fall in the first two hours after a meal, known as a blood sugar peak. However, after analyzing the data, the PREDICT team noticed that some people experienced significant ‘sugar dips’ 2-4 hours after this initial peak, where their blood sugar levels fell rapidly below baseline before coming back up.

Big dippers had a 9% increase in hunger, and waited around half an hour less, on average, before their next meal than little dippers, even though they ate exactly the same meals.

Big dippers also ate 75 more calories in the 3-4 hours after breakfast and around 312 calories more over the whole day than little dippers. This kind of pattern could potentially turn into 20 pounds of weight gain over a year.

King’s College London. “Why some of us are hungry all the time.” ScienceDaily. http://www.sciencedaily.com/releases/2021/04/210412114802.htm (accessed April 24, 2021).

Now I know there is a scientific biological basis for why I feel hungry more often than others. Over time I’ve figured out solutions for my unique metabolism and biology.

Whole grain bars. A small handful of nuts. A cup of yogurt. If you’re constantly hungry you might be a “big dipper” like me. Carry on.

Random Thoughts – April 2021

Sunday 04.04.21

My self imposed beer ban has ended. And to avoid any feelings of guilt and shame I created a new list. My new list is Things You Can Have in the House but Only on Occasion. Last week the trip to the store started as any other trip to the store. I had a short list and planned to stick to the list. But when I was in the store I found myself mesmerized by the beer choices while standing in front of the colorful cans all calling out to me. I broke down and bought a six pack. My three month self imposed beer ban ended and immediately on the way home the rationalization began.

I promised myself I would closely monitor my weight (an empty promise since I weigh myself daily). I probably lost my taste for beer and I won’t drink any (nope). I committed to drinking just one can a day (that lasted just one day). In the end I could only justify my purchase by making up a new house rule so I could drink the one beverage that caused me to create house rules to begin with. I know I’m being too hard on myself. But that’s what people do when they know they can eat and drink themselves back up to 370 pounds. I never want to weigh that much again so I am always pretty hard on myself.

When I tell people I used to weigh 370 pounds they don’t believe me. With my sense of humor a lot of people really don’t know if I’m kidding. Well, I’m not joking. I used to weigh 370 and I never ever want to wear 44 inch waist jeans again. Beer was one of the culprits way back when and beer could easily become my Number One Nemesis again.

Then during the last week of March all hell broke loose. We left home and our normal routines for four days of bonding with Tiny Humans. That was the good part of the trip. As you may have already guessed the bad part was me being bad. I had three restaurant meals via delivery to the house.

Although some restaurants provide high-quality foods, the dietary quality for meals away from home, especially from fast-food chains, is usually lower compared with meals cooked at home. Evidence has shown that meals away from home tend to be higher in energy density, fat, and sodium, but lower in fruits, vegetables, whole grains, and protective nutrients such as dietary fiber and antioxidants.

Frequent consumption of meals prepared away from home linked to increased risk of early death — https://www.sciencedaily.com/releases/2021/03/210325084824.htm

A couple of beers I found in the fridge found their way into my belly. I did not weigh myself while I was gone. I ATE CHOCOLATE CAKE THREE NIGHTS IN A ROW. I might have eaten some chocolate chip cookies too. Maybe even a few pieces of chocolate here and there.

Too much sugar is unhealthy – that we know, but it’s not just down to the many calories. Even moderate amounts of added fructose and sucrose double the body’s own fat production in the liver, researchers have shown. In the long term, this contributes to the development of diabetes or a fatty liver.

Consumption of added sugar doubles fat production — https://www.sciencedaily.com/releases/2021/03/210316100709.htm

I was completely out of my normal routine and beginning to believe I had lost all control. I feared the worst.

We got back home on a Thursday evening. On Friday morning I approached the bathroom scale with immense trepidation. The Truth was about to unfold and when the number came into view I had actually lost a pound since the Sunday before. I was very bad and still lost some weight. Sigh. Of. Relief.

Yesterday morning I was at the grocery store with my short list of things to buy. When I got to the beer aisle I kept walking. I reminded myself of my new list and promised myself it was OK to put beer on the Things You Can Have in the House but Only on Occasion list. Then I went to the liquor store and bought myself a bottle of Monkey Shoulder blended single malt scotch. It was my reward for surviving a multi-day period of dietary indiscretions.

The 90+ Study finds link between moderate Alcohol Consumption and Longevity

https://www.mind.uci.edu/90-study-finds-link-moderate-alcohol-consumption-longevity/

Purely medicinal of course.