I stuck my head above the parapet at work

(Stickin' with mammoth) #101

This.

(Bob M) #102

That is a nasty looking spider.

I usually leave spiders alone, figuring if they don’t bother me, I won’t bother them.

#103

agreed on that, it is just that ‘walking into the web’ in your face that we can’t avoid sometimes is just the creepiest.

When out on trail riding I always let my bestie take the lead with her horse…she went thru all the webs LOL got to where she carried a big branch with leaves and just swiped the trail areas in front of her horse’s face LOL I know when to lead and when to back off HA

(BuckRimfire) #104

Do you have a citation on the K2 level? I’d like to show that to my meat-phobic kid…although blue cheese may be too strong for them. But having reached 21 years, we’re finally seeing some adult food preferences emerging…

(BuckRimfire) #105

Right on!

It probably helped that as an exercise physiologist, Noakes already knew Phinney and Volek’s work in that field, so when he read their book, he didn’t have to wonder if these guys were ignorant kooks or not.

But definitely good on him for trying it out and seeing the n=1 results on his own running performance.

(Bob M) #106

Researching K2 levels is…challenging. Here’s one study looking at it:

In general, things like cheese from raw milk tend to do better, but not always. Blue cheeses tend to do well…but not always. In this particular set of tested cheeses, Stilton does well, but is about half the K2 of…Munster.

Beef liver does pretty well, too.

What’s by far (and I mean by FAR) the highest? Natto. I don’t think any cheese hits 1,000 ng/g of K2. Natto = over 10,000 ng/g.

Since I don’t eat much cheese, eat liver only rarely, I figured natto would be the best source, and the most reproducible.

Anyway, here are the conclusions from the paper:

image
image.png736×306 30 KB

(You've tried everything else; why not try bacon?) #107

I looked up natto, and Healthline has this to say:

Natto is a traditional Japanese dish consisting of fermented soybeans and characterized by a slimy, sticky and stringy texture.

Boy, am I gonna run right out and get me some of this! Sounds as though it has okra all beat! :grin::grin:

But more seriously, the article also says:

Natto is super nutritious. It contains good levels of many nutrients that are important for optimal health. A 3.5-ounce (100-gram) portion provides the following:

  • Calories: 212
  • Fat: 11 grams
  • Carbs: 14 grams
  • Fiber: 5 grams
  • Protein: 18 grams
  • Manganese: 76% of the RDI
  • Iron: 48% of the RDI
  • Copper: 33% of the RDI
  • Vitamin K1: 29% of the RDI
  • Magnesium: 29% of the RDI
  • Calcium: 22% of the RDI
  • Vitamin C: 22% of the RDI
  • Potassium: 21% of the RDI
  • Zinc: 20% of the RDI
  • Selenium: 13% of the RDI
#108

who wants okra or more slime? I don’t get that
:skull_and_crossbones::clown_face:
not ever said by darn near anyone!

Saw billboard that said eat more donuts, I want diabetes, SAID NO ONE ever or --something like that sentence, can’t remember but darn I gave that billboard a thumbs up!

(Bob M) #109

It is true that some (many? dang near all?) people don’t like the flavor. But what I do is take a small serving (much less than 100 grams), really about a heaping teaspoon’s worth, and put soy sauce on it. That’s it. It’s really beans with soy sauce (naturally fermented, no wheat).

I think it’s fine, though I have been eating things that taste bad but were supposedly good for me since I was 15. Rice cakes? Check. Metabolol (a pre/post workout drink popular years ago)? Check. Brown rice and beans? Check. Many protein powders? Check.

What the Japanese do is whip the beans into a slimy paste. The beans supposedly become really stringy. That, I do not do, mainly because I’m lazy. People also fancy them up with green onions and other seasonings/herbs/etc. Again, I don’t do that.

I’m also getting mine from the state “next door” to where I live. So, they are shipped with little time between the “manufacturer” (sounds like a very small place to me, so that might be a misnomer) and me.

But I think if you eat the proper foods, you probably don’t need to eat natto. I just don’t eat a lot of the vitamin k2-containing foods, so natto has become my go-to for K2, just to ensure I get enough. I space my eating out so that one small container lasts at least a week or longer.

#110

nah…

#111

I just ordered some Australian Low Salt Vegemite (after reading about it here) from this UK site (they also do South African and New Zealand products):
South African, New Zealand and Australian Shop (sanza.co.uk)

#112

I live 25 miles from Belfast and would no doubt be of Ulster Scots heritage! But religiously, my family is quite mixed, and ethnically, due to marriage. Live and let live. I certainly celebrate the 12th July (Orange) and also St. Paddy’s day too.
Any excuse, lol.

(Alec) #113

Latest reply… have I got them on the run???

I am sure she really believes what she is saying here, but she is so wrong. It is clear she doesn’t want this discussion to go further.

image
image.png790×281 13.6 KB

#114

Nice ‘toe the line’ HR based ‘closed ears policy’ response from her…not nice I mean.

Ah well Alec. You tried. Different strokes for different folks, but i know what worked for me, and I know what didn’t. Cheers.

#115

Vegemite arrived! Low salt vitamin fortified version.
Not bad. I don’t know yet how I’m going to use it yet, as obviously bread is out of the question.
My pup Carly likes it too (and I literally mean just a pea shaped dollop- it is strong stuff!).

(Heather ) #116

Vegemite- spread it on cheddar cheese I even add a layer of butter- tasty!
Or add to stews for extra zing :slight_smile:

(You've tried everything else; why not try bacon?) #117

You could also put it on your okra or your beets. . . . Just sayin’

(Alec) #118

Although I work for the company that makes this, I can’t stand the stuff. :joy::joy::joy:

But please do keep buying lots of it as I can then convert my share of the proceeds into steak.

(Pat) #119

That looks delicious

(Stickin' with mammoth) #120

Melts in your mouth while it burns a hole through your wallet. Very strong stuff.