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'Stroke Belt' tightens
Washington Times ^
| Monday, February 14, 2005
Posted on 02/13/2005 11:59:34 PM PST by JohnHuang2
DECATUR, Ga. (AP) When Becky Cleaveland is out with her girlfriends, they all pick at salads, except for the petite Atlanta woman. She tackles "The Hamdog." The dish, a specialty of Mulligan's, a suburban bar, is a hot dog wrapped by a beef patty that is deep-fried, covered with chili, cheese and onions, and served on a hoagie bun. Oh yeah: It's also topped with a fried egg and two fistfuls of fries. "The owner says I'm the only girl who can eat a whole one without flinching," Miss Cleaveland said proudly. Click to learn more... Amid a national obesity epidemic and the South's infamous distinction as the "Stroke Belt," health officials have been trying to get diners to flinch, at least a little, at the region's trademark fried and fatty foods. But nutritionists have found it is hard to teach an old region new tricks. How can Southerners give up such delicious staples as fried chicken, fried seafood, fried green tomatoes and cornbread slathered in butter?
(Excerpt) Read more at washtimes.com ...
TOPICS: Front Page News; News/Current Events
KEYWORDS: dixielist; health
Recently I visited Brennan's and got a copy of their cookbook.
I swear the first ingredient in every recipe is butter. Every single recipe starts with "melt the butter..."
By sheer coincidence I'm sure, Mr. Brennan died of a heart attack at age 45. But dang if that isn't some mighty tasty food.
Darn, John, that "Hamdog" looks mighty tasty.
posted on 02/14/2005 12:05:22 AM PST
(.....to protect the Constitution from all enemies, both foreign and domestic. Same bunch, anyway.)
Butter, salt and garlic are a chef's secret weapons.
Butter and Natural Fats have been around for hundreds or thousands of years without heart attacks being a major problem.
Heart Attacks started with fake food and oils made with chemicals like the Gov't keeps pushing.
Comment #6 Removed by Moderator
She tackles "The Hamdog." The dish, a specialty of Mulligan's, a suburban bar, is a hot dog wrapped by a beef patty that is deep-fried, covered with chili, cheese and onions, and served on a hoagie bun. Oh yeah: It's also topped with a fried egg and two fistfuls of fries. "The owner says I'm the only girl who can eat a whole one without flinching," Miss Cleaveland said proudly
posted on 02/14/2005 1:07:43 AM PST
(The Old Media is at war with the New Media...... We are all Matt Drudges now.)
I agree with you. Butter doesn't cause strokes or heart attacks. Eaten with a variety of other poor-choice foods, butter looks like a culprit. However, most people today really eat more margarine...talk about a BAD choice! I will never change from butter. Sorry. They can send me to jail, but I will not eat margarine and I'd rather eat something plain than coated with margarine! Yuck!
Genetics plays the biggest role in heart disease, strokes and obesity. The next culprit is too much sugar, which gets stored as fat in the body, not fat that is eaten. This is a misconception. There is a lot of bad 'science' out there today in regards to nutrition. The government has its fair share of it, too.
posted on 02/14/2005 1:31:02 AM PST
(S. H. in APOland)
Julia Child began every recipe with butter. Would that I live the active life she lead to the day she died.
posted on 02/14/2005 1:59:21 AM PST
(Those who proclaim tolerance have the least for my views.)
I have heard that high fructose corn syrup, that is put in our soft drinks and even in our frozen juice concentrates, gets credit for triggering arterial inflammation, which is the primary cause of all of our circulatory system disease. There is a chemical component in corn that triggers a reaction much like your teenage son gets that skin inflammation called acne. This same chemical component gets in the fats of livestock that are fed corn.
Other scientists say that it is the hydrogenation of oil that is causing heart disease; a disease that was practically unheard of 100 years ago.
I am suggesting that heart disease must be approached on a scientific level. Until it is understood what exactly is happening to cause heart disease, everything we do is based upon superstition. The sooner we find the cause, the sooner we can make corrections to eliminate effects of the cause. The real question should be asked: with all the billions poured into heart research, why has there come no answers and no cure for a disease that has happened upon us only in the last 100 years?
Good ol' Southern cooking killed my mother at the ripe old age of 52. I am really trying not to follow in her footsteps.
posted on 02/14/2005 3:31:17 AM PST
(FABRICATI DIEM, PVNC)
None of this food kills you. That is a myth. What kills you is eating food and laying on your barca lounger watching "Law and Order" reruns.
200 channels on TV and the only good show is an animated one about 4th graders tackling todays issues. And the start of the show is fat.
posted on 02/14/2005 3:32:16 AM PST
(60 votes and the world changes.)
Good ol' Southern cooking killed my mother at the ripe old age of 52.
With all respect to your mother, my granny died at the age of 96 on a diet that included lard in everything. I, on the other hand, had a bypass at age 50. You play the hand you're dealt, I think.
Personally, I think part of what kept my granny alive so long was that she never ate a thing with preservatives in it until she was probably 80.
posted on 02/14/2005 3:38:52 AM PST
(The two keys to character: 1) Learn how to keep a secret. 2) ...)
How can Southerners give up such delicious staples as fried chicken, fried seafood, fried green tomatoes and cornbread slathered in butter?
We won't, so quit trying to make us. It is a losing proposition. Mmmmmm gravy.
posted on 02/14/2005 4:52:31 AM PST
(Don't Even Think About Treading On Me)
High fructose corn syrup is worse than cane sugar and is better used for alcohol in our gas tanks. What is starting to be learned is that this form of fructose is metabolized differently: it goes directly to the liver, releasing enzymes that high-fructose corn syrup instructs the body to then store fat! This may elevate triglyceride (fat in blood) levels and bad cholesterol levels. Scientists are finding that elevated levels of trigylcerides are linked to an increased risk of heart disease. In the same way it leads to insulin resistance and eventually to type 2 diabetes. That bottle of Coca Cola one would drink in the pre-1970s, made with sugar cane, would not trigger the weight gain in the same way as high fructose corn syrup.
What I have become aware of is the problem of some kind of chemical action that triggers the inflammation response in the cell walls of the circulatory system and in the brain. There has been reports that high sucrose corn syrup is linked to such responses and this would be something that needs to be examined further. Any scientists out there looking for a good research project?
We may be letting our prejudices and junk science lead us away from the real culprit in weight gain and other health effects coming from the foods we eat. Answer this question: why was heart disease almost non existent 100 years ago? People might have worked a little harder but there were still enough people living the easy life to show more heart disease than was the case.
I've run into her a couple times - we had the same tailor. She is absolute proof rich sauces don't kill you IF you drink enough wine.
All that partially hydrogenated crap is what is killing people. I hope some lawyer figures out how to file a class action against the people responsible for pushing margarine over butter.
posted on 02/14/2005 5:08:38 AM PST
(Freedom Lite, it's almost worth defending.)
I hope some lawyer figures out how to file a class action against the people responsible for pushing margarine over butter.
It's pretty dang hard to sue the government an the so-called health chairties.
posted on 02/14/2005 5:23:18 AM PST
(Anti-smoker gnatzies...small minds buzzing in your business..............SWAT'EM)
Hydrogenated fats, highly refined flours and fructose chief among them.
posted on 02/14/2005 5:27:49 AM PST
(To worry is to misuse your imagination.)
The DamnYankees have been trying to change everything about the South for a couple of centuries now. They want everything to be like Massatwoshits.
Y'all keep your damn hands off our catfish, collards, and cornbread.
posted on 02/14/2005 5:38:45 AM PST
(Yo, homey ... Is that my briefcase?)
"Answer this question: why was heart disease almost non existent 100 years ago? People might have worked a little harder but there were still enough people living the easy life to show more heart disease than was the case."
Was it non-existent or were doctors not aware of it and called it something else?
I believe you are right about fructose. Almost all refined foods have stripped away vital nutrients as well put additives and preservatives into what we eat today. Combined with a reduction in physical activity has rendered us a junkfood society.
Funny thing, a while back I had a fight with a liberal about what they have done for us over the last 50 years. His answer was the FDA and all the good they did in protecting us. I submit that the FDA has caused us more problems then it was worth.
posted on 02/14/2005 6:09:38 AM PST
(60 votes and the world changes.)
Yep. And I believe obesity is tied to all the lo fat/no fat
products as well.
posted on 02/14/2005 7:10:52 AM PST
(Angels can fly when they take themselves lightly)
the "Luther Burger," a bacon-cheeseburger served on a Krispy Kreme doughnut"
mmmmm ... lunch!
posted on 02/14/2005 7:15:47 AM PST
(ERROR CODE 018974523: Random Tagline Compiler Failure)
Boy do I miss cornbread. But it ain't to be had in Yankeedom outside of some soul joints.
Boy do I miss cornbread.
Well I'm sure they have eggs, oil, and buttermilk in Yankeedom, but finding cornmeal might be a problem. I know from personal experience you can't find grits there. Go here to order you some meal. Get the white, not the blue (unless you like that). Make sure to use an iron skillet to bake it. My little secret is to add a bit of sugar and have about 1/8 inch of pig fat melted in the skillet before you pour in the batter. Sometimes if I can't eat all the bacon I used to make the pig grease I'll crumble it up and mix it in the batter. Oh yes, that is good! Pouring the batter into that hot skillet on top of the oil makes the bottom nice and crispy so it can hold more butter later on. And if you're feeling real Southern, take that left over corn bread, crumble it in a glass, and pour the rest of your buttermilk in it and eat it with a spoon. Mmmmmm, mmmm.
posted on 02/14/2005 8:04:20 AM PST
(Don't Even Think About Treading On Me)
To: Glenn; Shery
Both of my grandfather's lived into their upper 90's, and everything they ate was cooked in lard. I agree about preservatives. Making something taste like something it isn't (turkey ham, turkey bacon, etc.) cannot be good for you. I would rather eat REAL food (butter, eggs, etc.) than eat "food" with chemicals made to taste like the real thing! I'm with you, Shery! Give me real butter!
posted on 02/14/2005 8:08:37 AM PST
(For where God built a church, there the Devil would also build a chapel - Martin Luther)
To: numberonepal; justshutupandtakeit
My mother used to buy corn meal in Pennsylvania all the time. It was from Quaker and was sold in a cardboard cylinder just like Quaker oats, except the top of the cylinder was yellow, not orange/red. It was in the flour and oats aisle.
posted on 02/14/2005 8:10:45 AM PST
(I'm not all that cranky anymore. Someday I'll say just why.)
I've wondered about high fructose corn syrup, it is in practically everything! Why? What is it about it that is better than cane sugar? Why is it in things that one wouldn't even think need any kind of sweetner, is it also some sort of preservative?
My Southern uncle would not eat anything that wasn't fried. He put chicken gravy on his salad to make it palatable. He started rolling his own Bull Durham cigarettes when he was five. He could drive a tractor with one hand and roll one with the other. His doctor kept telling him it would kill him if he didnt change his diet and quit smoking. It caught up with him at 89.
posted on 02/14/2005 8:15:09 AM PST
(Condi Rice/Donald Rumsfield - 2008)
If people knew how much fat and salt were in restaurant food, they would never eat it.
posted on 02/14/2005 8:20:08 AM PST
(If You're Not A Part Of The Solution, There's Good Money To Be Made In Prolonging The Problem.)
Lol my mama used to eat that cornbread in her buttermilk but the kids thought it was gross. Her cornbread was totally different from my grandma's which sounded like your recipe. Both were good though.
You can get grits up here but I can't vouch for the quality. But there are lots of folks from the South in Chicago.
First of all, high fructose corn syrup is 75% sweeter than sugar from beets or cane. This enables food manufacturers to use less of the sweetener at a cost that is considerably less. Only five percent of the total U.S corn crop is used to make HFCS. The development of the HFCS process came at an opportune time for corn growers. Refinements of the partial hydrogenation process had made it possible to get better shortenings and margarines out of soybeans than corn. HFCS took up the slack as demand for corn oil margarine declined. With the effects of government subsidies, corn prices make HFCS even more of a bargain. It is also very easy to transportit's just piped into tanker trucks. This translates into lower costs and higher profits for food producers. Because it is a liquid, mixing it into the product is easier, requiring less energy for mixing mechanisms.
As for the health effects, you can read lots of information on the internet. I should say that the research is new and it is hotly being debated. The corn producers do not want junk science torpedoing their industry. I say, let's do the research and find a way to make this type of sweetener better--and cheaper.
You may be correct about our lack of exercise in a day where we no longer have to hand wash our clothes on wash boards. What the research is looking at is how high sucrose corn syrup affects insulin secretion. It doesn't increase leptin production or suppress production of ghrelin. That suggests that consuming a lot of fructose, like consuming too much fat, could contribute to weight gain. There is a growing body of evidence linking plasma triglycerides to the "clogging" of your arteries, which may increase the risk of a heart attack or stroke. In fact, some researchers now think that plasma triglycerides levels may actually be more important than cholesterol levels in establishing your heart disease risk. Whether it actually does do this is not known because most of the studies have been conducted with animals. What effects on humans will require more studies. However, you and me can make sure that soft drink is burned off with more exercise to get that wash board stomach.
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