RE: https://bsky.app/profile/did:plc:uqeu4u5bjwieganft5z42pkk/post/3miraq4rgkc2w
Here is why the new #Amercican #dietary #guidelines (#DGA) are a recipe for poorer #health.
- the new DGA do not acknowledge important barriers to healthy eating (human behaviours, insufficient personal resources...)
- the new DGA largely dismiss many science-based findings
- the new DGA assume, against existing evidence, that simply recommending “the best possible diet” without regard to socioeconomic circumstances, the food environment, or commercial determinants of health will change behaviours
- the new DGA are inconsistent (i.e., respecting one guideline means breaking another one)
https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(26)00300-4/fulltext
I think I’m reacting to corn, which sucks because it’s in everything. And I love tamales, deep dish, tortillas, etc.
Time to turn into @SwiftOnSecurity 🌽
The great oil flip-flop: How seed oils went from golden boy to dietary villain — Ahmad Ibrahim
JANUARY 6 — Remember when butter was public enemy number one and margarine reigned supreme? For decad…
#dining #cooking #diet #food #Food #ahmad #boy #dietary #flip-flop: #FoodTopics #from #golden #Great #how #Ibrahim #Oil #oils #Seed #the #to #Vegetarian #villain #went
https://www.diningandcooking.com/2456648/the-great-oil-flip-flop-how-seed-oils-went-from-golden-boy-to-dietary-villain-ahmad-ibrahim/
I dont understand how meats like turkey, chicken and most cuts of pork, no matter how moist and soft they are, it always feels like you have a mouth full of cotton, I understand all the muscle and fat compositions and get that white meat is a much tighter grain that lacks natural lubrication, but dam, so here's a little dietary hiccup in my crappy world, Beef and really any Red meat I can not eat, there is a protein in it that I am allergic to, have been my whole life, when I was young it would cause the inside of my mouth to break out in a rash as I got older it causes my stomach to shut down pretty much like a horse colicking and it gets well its not good, so most of my life I have sided with ground turkey and ground pork and heavy on the carbs, lots of spaghetti I mean lots, but I am growing tired of it, Im no fan of any kind of chicken, I keep trying just no good, recently I wanted to lay off the carbs for the few things I could afford to eat this month, so i got some turkey breasts, and a couple of pork shoulders, taste wise it all came out great, texture wise makes me want to vomit and since I am trapped in poverty, I am choking it down as its all I have, fish cant stand it, pizza I could eat that all day long every day and never tire of it, but one frozen pizzas are not horrible in price but I cant afford enough to eat all month second I dont have the freezer to store that many, and honestly frozen pizzas really lack in any nutritional value, that's why for the past shit 12-14 years I have been living off of spaghetti constantly, Ragu chunky sauce and I add ground turkey and ground pork sausage, the sauce has nearly everything in it, but again eating that much over the years I grow tired, then you add the poverty and lack of ability to buy any food really and your in a nutritional hell, half of what I can afford wants to kill me if I eat it, 3/4 of what's left leaves my body repulsed by either taste or texture or both, dry beans beans period YUCK Love the smell and flavor cant handle the texture nor the bloat they give me, anyways lots of foods I simply can not handle one reason or another no matter how hard I try to handle them and what's left is not all that healthy every day and it gets old, just more of the hellish existence I deal with;
#food, #health, #nutrition, #diet, #dietary, #poverty, #fooddesert
The #diets of most #Americans do not meet #dietary recommendations
https://www.foodpolitics.com/2025/07/https-www-foodpolitics-com-2025-07-27737/
An as yet unpublished evaluation of how well American diets adhere to the dietary guidelines comes to an alarming conclusion: 86.3% are of poor quality. The study comes from researchers at the University of California San Francisco and Nourish Science.