Protein V Carbohydrate diet.

It is my understanding that the body obtains most of its energy from Carbohydrates.

The excess of which it stores as fat.

If an insufficient input of these occur,
The body slows down and very slowly uses up its fat reserves.

Then when Carbs are reintroduced,
The body stays shut down and restores fat levels as fast as possible.

The body also needs Protein but use a large amount of Carbs to process.
If the diet is deficient in Carbs it robs the fat reserves for this action.

This goes some way to explain why

Low Carb diets tend to work,
But you do tend to feel hungry.

High Protein and no Carbs diets
Work faster but tend towards malnutrition.

With a healthy level of Protein, Carbs, and other foods,
The side effects are removed and weight is stabilised.

So I suggest increase Protein slightly and reduce Carbs slightly for a slow a continuous weight loss.
Around two pounds or one kilo a week is considered the healthiest.

I did try to explain this in a previous comment
But I failed to make myself clear.

So in conclusion
More Protein more weight off
More Carbs more weight on.
Balance by trial and error
For a gentle loss,
Then stabilisation.

However “Gluttony” is something else.

Note this is a simplification.

A little tidying up of thoughts.
Carbs come in many forms

From simple, “Sugars”
To complex, starches.
They are easy to produce and use and so tend to be cheap and readily available.

The simpler the Carbs the less “work” the body has to do to absorb them.
Cooking and processing of food reduces Carbs from complex to more and more simple sugars.

Even though the food still shows the same “Calories”
The changes in “G.I.” are to the detriment of the diet.

Easily digested
Also means
Easily absorbed.

Proteins especially animal types.
Take a lot of effort to produce and care in their use and preparation,
And so tend to be expensive.

Vegetable proteins are cheaper,
But still take more effort than ordinary vegetables..
Animal types are often preferred,

When proteins are eaten the body wants and needs the nutrients contained within and
Will expend a lot of energy and effort absorbing them.

Animal often needing less effort than vegetable.

The result is
With the “Atkins style of diet”
Carbs negate the benefits of high protein and thus reduces weight loss.

With the “G.I. style of diet”
Protein negates the absorption of Carbs and thus reduces weight gain.

I hope this help clear things up.

As a basic rule
A varied diet is best,
Never just one type of food,
All in moderation.

Seezya
Les

Compost

Some Tips on Making Compost


Using your own compost is the best way towards making a beautiful organic garden.

Why not recycle your organic kitchen and garden waste by making compost and then using this to feed your plants or use as a mulch? First you'll need some sort of compost bin/container.
Your choice of composter is very much determined by how much space you've got for your compost bin or how big you want it to be. Up to a point larger is better but If you make your own remember you may have to get it through doors or gateways to its final site. Try to site it where it will be convenient to access. If you want to buy a compost container, there are several companies on our Composting page selling a range of different types: wooden ones, plastic ones, worm composters; there are also sites you can visit giving information of how to make your own composter. You can make compost in a plastic bin liner/sack but it takes a long time; see the end of this page for some details.
If you have a small space for a composter, then a plastic one may well be the most practical; these can be fairly compact; they have a lid at the top to fill from and usually a 'door' of some sort at the bottom where you can remove the rotted compost. And you can buy one made from recycled plastic. Some councils enable you to buy a plastic composter (usually one per household) at a reduced price, or even free.

The art of making good compost seems to be a bit of a black art.
Some people appear to have the knack, others don't. In our experience, compost doesn't always turn out like that shown on TV gardening programmes! Below are some suggestions, hints and tips that should help but its likely that you'll have to experiment and find out the best methods to suit you. If the compost is not perfectly as you would like don't despair, dig it in as early as possible and the end results will probably be very rewarding.

What's Good to Compost

* Basically, all organic waste from your garden and kitchen.
* All fruit, vegetables and waste from these, flowers and leaves, tea and tea bags, coffee grounds, egg shells (preferably crushed).
* Weeds, grass, soft cuttings and prunings.
* Shredded twigs, prunings and cuttings.
* Waste paper including tissues, kitchen towels, newspaper, printer paper, corrugated paper/card and cardboard but not too much; it should all be torn up or crumpled and well mixed in with the rest of the compost.




What's Bad to Compost

* Meat, fish, dairy produce, fat, egg, bread, cake, biscuits, pastry and things containing these; they rot and attract vermin.
* Nearly all cooked food, for the same reason.
* We think you shouldn't compost tomato plants and tops of potato plants; we understand that they can transmit disease (the actual tomatoes and potatoes are fine).
* Cat and dog faeces, because it could carry/transmit disease.
* Plastics, shiny paper and card.
* Coarse cuttings, prunings, stalks and twigs, as unless they are shredded they'll take too long to decompose.
* Big roots and roots of dandelions, ground elder, mares tail, couch grass, bindweed etc as these will re-grow.
* Diseased plants or leaves, like those with black spot, mildew, rust or other visible diseases.
* Grass cuttings, moss or other garden waste recently treated with chemicals; you should follow instructions on the packet/tin etc regarding composting following treatment.
* Soil. Small quantities are acceptable, and may be beneficial if well distributed, but you should shake or knock excess soil off plant roots before composting them.




Tips to Improve your Compost

* You should compost things with a range of textures; you need a mix of soft waste material as well as coarser rougher stuff. This helps to aerate the compost.
* One way to aid this is to compost waste paper/card and cardboard but not too much; it should all be torn up or crumpled and mixed in with the rest of the compost. The Composting Tip Sheet from CAT (see our site) gives more details, emphasising the benefits of composting paper and card, stating that you should recycle what paper and card you can and compost all the rest that's suitable.
* Mixing and turning the compost also helps it decompose faster.
* Organic waste will turn into compost faster if it's in small pieces. A compost shredder is useful to chop up larger and coarser material so that it's suitable to put in the composter.
* The above tips all help to introduce and maintain oxygen into the compost; this helps the organic matter to decompose faster.
* Grass cuttings can be composted but you should not put thick layers in the compost bin without mixing other, coarser materials in with the grass to get oxygen into the mixture. Grass cuttings in large quantities will compact and form a thatch, restricting air flow and slowing down decomposition of the grass as well as other waste and will eventually end up as a slimy, smelly mass.
* The compost in the container should be moist, but not too wet. If it's too dry, you can just water it. If it's too wet and soggy, maybe liquid cannot drain away from the bottom; you could try standing your compost container on paving slabs with a slight slope and small gaps between; this will also make it easier to to remove your compost from the bottom. It can be helpful to pack small pieces of tile or slate under the legs to get the container upright and also delay the onset of wet-rot if they are wooden.
* Organic waste turns into compost faster if it's warm. Positioning your composter where it gets some sunshine is beneficial; if it's in full sun this may dry out the compost too much.





Making Compost in a Plastic Sack

We haven't much experience of this method, but we have found it useful when collecting large quantities of leaves because the woody stalks are slow to decompose. Putting them into bin bags for a few weeks, or even months, starts the process, then they are mixed with the main compost.
However, you can make compost in a large plastic bin liners with the normal garden and kitchen waste. It is likely to take a long time, about six to twelve months, for the organic matter to decompose into reasonable compost. This is because you are making compost without oxygen and this slows the process down; it's called anaerobic composting.
All you do is fill up your plastic sack with organic waste, see What's Good and Bad to Compost above; try to ensure there's a mix of textures, add some crumpled/torn paper if necessary. We've read that to improve the compost, to each bag mix in about 15ml (1 tbspn) garden fertiliser and 225ml lime. Close up the top of the bag and leave it. When you open up the bag, you'll probably find what's in the bag is a bit (or a lot) smelly and could be soggy, especially if the mixture was quite wet; however, it'll still be good for the garden in the long run!


This is a straight lift fro m this site

Making Compost, Information and Tips


Please visit them for more information.

I hope this all helps with your endeavors and helps to save even more money while growing your own produce.

Like many good (Goode) diy savings the benefits take time to accumulate and do not always appear beneficial immediately.


Seezya
Les

My house

I am an enthusiastic cook.
Yes I live on my own.
Yes I live in a flat.
I have two and a half bedrooms.
One for me, one for visitors and the tiny one used as a study but still has a single bed.

Separate loo and bath.

Tiny kitchen eight foot by eight,
Containing a brick built larder, complete with a concrete shelf, which stays cool year round, included in the measurements.
Washing Machine, Cooker, Dishwasher and a Fridge Freezer (Fridge smaller than Freezer), Mini Oven, Microwave and Toaster.
And of course a kettle,
and a one and a half sink and drainer.
This means I only have two, two foot square sections of work top.
One of which has a raised wooden chopping board,
Although I always place a plastic board on top when preparing food.


The hall is larger than the kitchen and is used as a serving area with a bench, hostess, hot plate and small fridge for temp food storage for bun fights.
storage of the eight dining chairs.

The bench is used for DIY projects otherwise.

The front/living/dining room is nicely sized and has the TV, cable boxes etc.
Two three seater chesterfields and gate leg dining table that seats eight.
Along with another fridge freezer (Fridge larger than Freezer), for the very, very temporary storage of food,
But is permanently dedicated to drinks, of all persuasions.

Together with one wine rack in each kitchen, hall and larder.

Note re previous post.

If could keep only one thermometer,
Without question it would be this one.

Wireless Meat Thermometer.

Seezya Les

More Cooking

I did a comment on Cooking Methods

And Shirley reminded me about thermometers.

As you must have gathered I am a Gadget Freak.
And yes I have several.

I have a small “Mechanical Oven Thermometer” that stands up in the oven
It is accurate but has a really annoying habit of falling over at the most inappropriate moment making it some what of a “P.I.B.” in use.

I also have a “Mechanical meat Thermometer”,
Which is left in the joint for the whole of the cooking time,
I try and position it so it can be seen through the glass door of an oven.

I have since found a “Mechanical Oven Thermometer” with a meat spike to measure the internal temperatures of a Joint etc. and the oven temperature simultaneously.

Now a good idea when you get your first thermometer, or if you haven’t done so, is to turn the oven on for an hour for the temperature to stabilise,
And then check the temperature in several different spots and shelves. So that you can cook two or even three items needing slightly different cooking temperatures at the same time.
Gas ovens tend to be hotter at the top and electric at the bottom.

My favourites are the “Digital Thermometers”
These can measure huge ranges from minus 50C to plus 300C in some cases.
To check their accuracy fast boil a pan of water and check for 100C or 212F
If it is out by more than a degree or two take it back.
A faulty tool gives faulty results.

One of mine is an instant read (well 5 secs) probe with a plastic case so can not be left in situ. But still is more than useful.

I now have one that has the probe on a wire, so the probe can be in the oven and the temperature read outside.
It also has a second wireless unit so the temperature can also be read in another room.
Along with an alarm if a preset temperature is reached, a real boon when entertaining.

Some of these probe on a wire will read up to 300C, some 200C, and I even found one that only goes to 100C.

The 300C ones will measure meat, sugar, deep fry fat, and oven temperatures.
So I suggest you only buy a 300C one.

When you use thermometers regularly you will find the guess work drops away,
And begin producing “Top Dollar” results time and time again,
Your and your loved ones, taste buds will love you.

The wired probe will also check your fridges and freezers with the door shut.
(And yes I have three fridges and two freezers)
This way you can accurately set the thermostat to two degrees Centigrade and all your goods will store for a longer time.

When you have set the thermostat,
Take at least a week of checking,
Mark the dial with a marker pen as it will be knocked and moved.

Seezya Les

More Knives

Knives Part Two

First before we start.

As in most skills in life,
You need to progress.

The best tool in the world is useless in Inexperience hands,
And can all too easily be ruined.
For example you do not put a learner driver in a “Formula one race car” and think he won’t crash.

That is an extreme I know,
But it makes the point.

All too often expensive knives are purchased but the “Knowledge” of how to care and maintain them is unknown, which is a shame.

There are many knives in various shapes, sizes and compositions.

For general house hold the use of cheaper knives may be better as they are of a softer metal,
Which will sharpen easily.


You will need to start with a 6 or 8 inch cooks knife.
Two small knives, one for close work and a serrated one for dealing with soft items.

As your skills progress purchase new ones of a style suited to your needs.

Most of the time, you should use the largest knife that comfortably does the job, as it will take less effort.

One of my favourite is a £4.99 Sainsbury cook’s knife, It is a little light in weight, but will tackle most domestic chores with ease. And has lasted many years

The ”Sabatier” type is made of high carbon steel which takes an edge well,
But if not meticulously looked after tends to darken an look horrible even if it still more than capable of performing well.

The dearer “Stainless Steel” E.g. “Global” will hold a fantastic edge but are difficult to sharpen as they are so hard.

I was left a “Global” by an old friend who was a chef before he retired.
As he was left handed and I am right handed it was a swine to use.

So I reground it and it took six, one hour sessions over three days to get it satisfactory and is slowly improving with regular use and tuning.

I also have a couple of “Japanese knives” which are made by hand by beating out and then folded again and again.
These are truly razor sharp but are sharpened flat on a stone on one side only.
They nearly cut just by resting the blade on the item to be cut.
The slightest of movements is often all that is needed to start cutting.

The Chinese use cleavers and if you can find a true “Chinese Cleaver” they can be a delight to use.
But are unsuited to some of the western techniques.


Ceramic knives hold an edge longer than any thing else but it rarely achieves a razor edge.
And even “diamond sharpening” needs great care or the edge is ruined.

My ceramic knife was dropped and the tip broken,
I have reground the end to the “Japanese” style,
But again that was a lengthy task.

Some foods do discolour if cut with metal so either tear, or cut with ceramic or a plastic knife which is available specifically for lettuces.

This has been an enjoyable discourse,
Brought to mind by Shirley mentioning she couldn’t use a “steel”

Seezya Les

Toys and Gadgets

Number one,

The knife

These need to be sharp.

The Steel which is quoted frequently is a very hard tool to master,
And even the most capable will send their knives away to be “Reground”,
As the edge dulls even with the constant tuning.

I personally use various methods,
But the constant is that all my methods use “Diamonds”,
From the Steels, Stones, to the pre-set sharpening systems.

My preferred for easy use and superb results is
OZITECH™ Knife Sharpener

Read the instructions for the first time,
Be gentle, too much pressure makes a bad edge and ruins an expensive tool.
Patience will out.
Then use it every time you use the knife, just a stroke or two no more.

Most demonstrators show how easily a their knife cuts a tomato,
Why do they do it is it hard?
Must the knife be razor sharp?
No it is technique the knife moves with a slicing action at an angle,
Often a slight sawing action is used to get started.

Every person I know who has used a properly sharpened knife for the very first time is most impressed as to the ease of cutting raw potatoes not the ubiquitous tomato.

Whenever I visit I am always asked to tune up their knives,
Don’t tell them it is easy for me,
As it gets me out of more arduous chores like washing up.

I was taught by an expert in the scouts.
And after more than a few failures the skills clicked and have stayed with me ever since.

(As an aside sheath knives are now banned and all utility pen knives are held by the leader until used under supervision.)
(When ever I was at a camp all the boys brought knives to be sharpened and the uses demonstrated one on one.)

My knives at home were held on a magnetic holder six feet (1.8 metres) high up.
And all my children taught to use them when they could reach them unaided.

Nowadays they are mainly stored in one of two knife blocks on the work top,
With a few on the holder.

Knife skills are not so hard but you need to be patient in learning them and gentle in their use.

It is pressure that causes a blunt knife to slip unexpectedly,

It is pressure that causes a blunt knife to slip unexpectedly,

It is pressure that causes a blunt knife to slip unexpectedly,

Necessitating the use of at least a plaster,
Blue so it can be spotted if it falls off and into the soup etc.

There are many knife skills videos on the internet.

Watch a few and follow the one you like best.

Well this is longer than I expected.

I hope it helps you to use a knife with more confidence with a safer and a more positive attitude.

Seezya Les

What Does That Cook?

All Methods of cooking,
As all things in life,
Have plus and minus bits,
With a few maybes as well.

Pressure Cooker,
Fastest for stews and casseroles,
But very easy to over cook,
Especially foods that normally cook in lest than 30 minutes.

PS They do not go BANG

Micro wave,
Brilliant for “Steaming veg”
Good for reheating.
Turns off after the set time.
Overly fast with fats and sugars.
Doesn’t brown properly

Oven
Very good for an all round even temperature,
Temperatures can be finicky.
Fan Ovens have an even temperature throughout,
Gas oven has the greatest variation of temperature spots inside,
Top, bottom, front and back,
If understand a boon else a major “P.I.B.”
But better consistency of temperature set,
Electric oven relies on sensitivity of thermostat so temperature may fluctuate wildly.
Every oven is different and takes time to adapt to different recipes,
When sorted set timer and take it easy.

Deep Fryer
On a flame DANGEROUS FIRE HAZZARD
Timings critical.
Imparts, when done well, a flavour and texture unable to be recreated any other way,
E.G. (Not Oven) chips.
Badly done a health hazard.

Steamer,
Normally one and half times longer than boiling.
More delicate and fuller flavour,
If an Electric model is over filled timings wildly erratic.

Slow Cooker
Again good for casseroles and stews,
Fill in the morning,
Eat in the evening.
Very difficult to over cook.
Sometimes meat can be cooked before root vegetables.

Toaster
Does toast
Toaster bags?

George Forman Grill
Very good, cooks top and bottom at the same time.
Adverts often tend to show Juices released as ”FAT”

MacDonald’s use similar called a “Clam Shell”.
Don’t get me wrong,
MacDonald’s spend a fortune on training,
And equipment,
For a consistently excellent product world wide,
And deservedly so,
It is a world beater.

But please an occasional treat,

Never a staple.


Breville Sandwich Toaster
Similar to above,
But doesn’t do Sausages.
Often to be found hibernating at back of cupboard until long lost daughter returns home starving.

All foods bring out their best in,
Different methods of preparation and cookery.

We are blessed with a greater diversity of foods and techniques than ever before.

Look learn and experiment,

Give your food the best help,
And you will be richly rewarded,

Any food cooked well the right way
“BLISS”

Else “Where is the bin?”


Seezya Les