Could Keto ever be a "less restrictive" dietary lifestyle?

food
(Doug) #62

:slightly_smiling_face: Jane.

(Jane) #63

Thanks.

I don’t understand the comment about salad made at home tasting weird. If I bought pre-packaged lettuce that has been gassed then yes - weird after taste.

But I avoid it like the plague and buy real romaine, real baby spinach and make my own dressing so I know what is in it besides a bunch of chemicals.

(Doug) #64

I don’t know about “gassed” lettuce. Never heard of it, actually, but it certainly doesn’t sound like any beneficial thing. On the added chemcicals - oh yeah…

(Jane) #65

I am sensitive to smells and Taco Bell uses the gassed lettuce in its foods and I can detect it.

Anyone who can’t be bothered to buy a head of romaine lettuce and wash/dry/break off for a salad needs to re-evaluate their priorities. Convenience comes at a price I am not willing to pay.

(Doug) #66

:smile: Taco Bell, in my opnion, is the poster-child for “messing with food.”

(Jane) #67

Yep. Big Food looking to fool us into accepting their fake foods as “nutrition”.

I partake due to convenience but only rarely

(Empress of the Unexpected) #68

Gassed? Is that why the pre-packaged salads have that weird smell?

(Jane) #69

YES!!!

:grin:

(Empress of the Unexpected) #70

Gassed? Yuck! Why? I always worry because the pre-packaged stuff has had more than a few e-coli recalls. Not that regular produce doesn’t, but I always worry in particular about the packaged stuff. My favorite salad - cabbage! - it doesn’t wilt after three days in the fridge! I have some greens coming up in my garden right now, so in a few weeks I won’t have to depend on other people’s produce.

#71

I use an oil based cleanser by Berts Bees. I love it but I never even thought of trying olive oil. I’m definitely going to give it a try before buying more cleansing oil.

(Running from stupidity) #72

“Lasts” longer. For varying definitions of “lasts.”

(Empress of the Unexpected) #73

Not true - slimy after three days! Even the gassing does not seem to work. But the spinach in the plastic box does a bit better.

(Running from stupidity) #74

Yeah, that was the

For varying definitions of “lasts.”

bit :slight_smile:

(squirrel-kissing paper tamer) #75

I worked in a produce warehouse when I was young and things are gassed to ripen them. For instance, picking things before they are ripe and gassing them in the trucks and warehouses to ripen them before shipping to a retailer. It saves time and is cheaper than the risk of pests/weather interfering with natural ripening. It’s gross and they taste like crap.

#76

The ‘gas’ in bags of salad is a ‘modified atmosphere’

This is a quote from the link:
Ready-to-eat salad greens are packaged in what is called a “modified atmosphere,” and that is all the preservative that is needed besides refrigeration. The air in the bag is a very specialized mixture. Most of the oxygen has been removed. Because most bacteria need oxygen, taking it out keeps them from growing. A little oxygen is left to prevent botulism bacteria from growing. They only grow where there is no oxygen, so just enough is left to stop them. In place of oxygen there is some carbon dioxide, to help stop the growth of bacteria. Removing oxygen and adding carbon dioxide also help to keep the lettuce and other veggies from turning brown. They would normally start to brown as soon as they’re cut. But the enzymes that cause browning require oxygen, too. So getting rid of oxygen makes the greens look good and keeps them safe. The rest of the gas is nitrogen. It’s there mostly to fill up the bag. You’ve probably noticed that the bags are slightly puffy. They’re puffed with extra carbon dioxide and nitrogen to help protect the lettuce and other leaves from getting squashed. Of course, as soon as you open the bag, all the special gas is gone. Even though you seal it tightly when you’re done, the air in there now is regular air, with plenty of oxygen. So the leaves will brown quickly. If there are bacteria on the greens, they could start to grow.
While an unopened bag will keep for days, an opened bag needs to be used quickly. Keep it refrigerated, and use it by the recommended date on the bag

(Diane) #77

Do you had any other oils to your olive oil when you use it to cleanse your face? When googling this, it seems that many “recipes” add additional oils (castor oil for example).

(Brian) #78

I’m not big into salads. But if I were, I think I’d be inclined to grow my own greens. It doesn’t take much space but it does take some planning. About two weeks in a growing flat in a sunny window can produce some nice baby greens.

(Janelle) #79

Agreed. I a little hard though. You pick those baby greens and you’ve picked a lot of your crop for that day’s salad. Gotta have a plan to keep refreshing so that you can grow enough.

(Hyperbole- best thing in the universe!) #80

No. Just olive oil. Sometimes I add a couple drops of an essential oil for scent. Argan oil is nice too, but more expensive. It is lighter though, so is a nice summer moisturizer.

I warm up my skin with moderately hot water. Massage in a couple drops of oil. Then wash off the oil with a washcloth. I live in a humid climate, so I don’t really need to moisturize afterward most of the year. If I feel like I do, I just use another drop of oil without rinsing it off.

(Mike W.) #81

I need to adapt this mindset. Right now it’s an obsession.