Let's break the shackles!

i used to eat mediterranian diet, my family is from that area of the world too... how come i was fat??

i grew up mainly having Sri lankan diet and australian diet.. not good.

One meal i'd be eating white rice with butter chicken, pork chops and potatoes..and a coke
the next meal i'd be eating meat pie, sausage roll with lots of ketchup and a beer.
and so on...

That's how i became fat over the years.

woot...
white rice with butter chicken!!
i love indian food.. garlic naan + tandori chicken
yummy

Fadi, what would you condiser a Mediterranian diet friendly breakfast?

I can tell you what I grew up on Bree and it wasn't cornflakes. However, I don't want to be misunderstood here and come across that it's my way or the highway type of a person because I myself hate such a mentality. In addition, I try to do the best I can possibly do when it comes to choosing food for my 5 ladies at home. Does that mean we don't have coco pops or rice bubbles or "just right" etc at home? Of course we do, but we try to minimise on what is not so good, in favour of what is better. That's my approcah.

Here's a traditional breakfast that many Lebanese people would have, it's called Fatteh. Here are its ingredients:

Fatteh is a Lebanese and Syrian dish that is made of layers of toasted or baked pieces of pita bread and chickpeas which are covered with a thick layer of seasoned yogurt.
Ingredients:

2 cups of chickpeas
2 pieces of pita bread (cut into small bite-sized pieces)
1/4 cup of pine nuts
A handful of pomegranate seeds (to garnish)
Parsley (to garnish)

Ingredients for the Yogurt:

2 cups plain yogurt
2 cloves garlic, minced
Salt and Pepper to taste
Juice of half a lemon
Tahini: sesame paste (optional)
A pinch of cumin (and chilli if desired)
Ghee for sautéing the pine nuts

The other alternative to this is the following: eggs, whole organic milk and /or Labneh, Strained yoghurt - Wikipedia, the free encyclopediaa type of strained yogurt drizzled with olive oil, olives, bread, salad (sometimes tabouli), and za'atar:
Za'atar - Wikipedia, the free encyclopedia . At times tuna in olive oil was added to the mix.

That's about it Bree, and I thank you for your question.


Fadi.

It makes you wonder where this whole cereal trend came from. It only seems to be in the Western developed world that you see this trend.

Just out of interest, what do you think of oats for breakfast?

And you have me all paranoid about soy again, so I am going to slowly remove it from my diet. If it is playing with my hormones, think it is best to wean myself off it rather than make a sudden switch, as have had hormone issues in the past.

things like corn flakes is pretty much dust glued together. Things like fruit loops & cocoa pops is down right morning junk food

Oats for breakfast is a bloody good idea.

breebreerocks said:

It makes you wonder where this whole cereal trend came from.

Click to expand...

Breakfast cereals have their beginnings in the vegetarian movement in the last quarter of the nineteenth century, which influenced members of the seventh-day advantist church in the United States. And after that you could say Capitalism took it from there

Oats are magic Bree. I've had Oatmass for the first time in my life this year and it's great for you as well as yummy.

Bree, if I didn't care I would and I believe I could convince you to stick with soy milk; but I believe I have a duty as a fellow human being to warn people I care about to desist from consuming such a drink. Look at the breakfast I mentioned above, it has chick peas for God's sake, so it's not the legume in general that I'm against as legumes are the "poor man's meat", but soy in particular for the havoc that it has caused and is still causing. I'll give you a link to the full article I touched upon before; please take the time to read, digest, and absorb carefully. There's only one Bree, and you've got to look after #1.

Thank you for reading Tiger:
http://nourishedmagazine.com.au/blog/articles/soy-the-abominable-bean


Fadi.

breebreerocks said:

It makes you wonder where this whole cereal trend came from. It only seems to be in the Western developed world that you see this trend.

Click to expand...

This is where the chef's knowledge finally comes in handy

It's an old Western tradition, but in modern day it happens thanks to a religious group who just wanted to make sure we didn't eat so much meat.

Roman legionaries used to have a porridge of wheat grain a couple of times a day. When they were supplied with bags of dried grain, they could grind it up for flour and bake it into bread, but mixing it with hot water and milk was the quickest way to get it from the bag into their bellies.

Later bread became much more common for breakfast.

In the 19th century, meat came in for breakfast. Meat was long a sign of wealth, and just as the front lawn of the middle-class derived from the manor garden of the upper class, so too did the bacon and eggs and sausages of the middle-class breakfast derive from the upper class partridge or pork.

However, the poor continued eating porridge - any grain soaked in hot water and/or milk. It was just cheaper and quicker than bread.

Then John Kellogg of the Seventh Day Adventist Church came along. They're a religious group who strongly recommend vegetarianism, and he wanted to encourage people to have something other than bacon etc for breakfast. Kellogg ran a sanitarium, called the Battle Creek Sanitarium, a health institute based on Seventh Day Adventist principles. He developed wheat biscuits and corn flakes, and with some savvy marketing it caught on.

Kellogg's Sanitarium remains a successful company to this day. Warburton, the town I grew up in had a Sanitarium weet-bix factory until the town fizzled out into nothing like so many other country towns.

Dry breakfast cereals flakes

These meals are produced by extrusion. You know what is it? Extrusion is a continuous process, consisting in pressing the material, having high viscosity in liquid state, through a forming tool (extrusion head, die), in order to obtain products with a cross-section of the desired shape. How it looks: grains are filled with liquid solution and then placed in a special machine-extruder.

The process is terrible as it breaks the most (almost all) of nutrients in grains, as extrusion destroys fatty acids, and even (!) synthetic vitamins added to the composition of these grains. Lysine is destroyed - one of the most important and essential amino acids. Even if you buy dry breakfast in the department of dietary products - you buy a poison! It is cheap in manufacture. This is very profitable. This is a multibillion business - and you, if you eat these products - only a member of this great sect. And your pennies add up to a solid income producers and sellers. You do not just spend money - you spend your health!

What to eat instead of cornflakes?

Old-fashioned oatmeal. It enters acidic environment of stomach and necessary proteins and enzymes come to your stomach and acidic environment , it is what you need. Eat oatmeal warm, with real kefir or yogurt. Be sure to add butter or cream. This combination of products contributes to assimilation of all the most useful and necessary substances, the body is saturated with vitamins A and D.

Attention! Dry breakfast cereals, milk and orange juice dangers! | Women’s Health Blog


Fadi.

hi fadi,
when u meant OLD fashion oat meal...
do u mean rolled oats?
or i can still use quick/instants oats?
thx

Lucku,

You can still use your instant oatmeal but you need to be aware that the GI in comparison to the "traditional oat" is slightly higher because it has been processed to cook more quickly, it is also broken down and digested more quickly by your body, hence giving it that higher glycemic index.

Now is that such a bad thing? Not in my opinion if you follow the three ponts I've listed below.

1. Being aware of the GI shift
2. Know how to manipulate it to suite your needs.
3. Knowing it will rise by adding other ingredients such as milk etc to it.

I'll give you an example of my favourite and only Oat that I drink, that's called Oatmass. It's as fine as any protein powder on the market and has a very smooth nutty cinammon type of taste to it. It actually improves the taste of whatever you mix with it. That was a description on taste.

Now for a description on effect: Oats usually has a GI index of about 55 which is considered medium on a scale of 0-100. When the oats gets processed into Oatmass by finely grinding it, its GI index raises to about 75 which is considered medium high. I included it in a ratio of 4:1 of carb to protein to give that insulin spike which is cruicial in keeping cortisol at bay whilst allowing a free reign to testosterone before/during training; and to shift the metabolic system from a catabolic to an anabolic state whilst replenishing muscle glycogen after training.

If you take a look at my 2200/2800 calorie diets, you'll find that I've included Oatmass in the energy & anbolic drinks as one of several other opions.

Take your pick Lucku and keep on enjoying the mighty Oat!


Fadi.