What's Your Stance?

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Macronutrients. Something very basic to figuring out one's ideal diet. When

you're making a plan for what you're going to eat in a day...

Thoughts? Opinions? Questions? Controversy? a.s.d.l-c sure is huge. Daunting,

following up on individual people's dailly lives, the drudgery of it.

I've been eating a lot of legume dishes. I've had to expand into less purposeful

legumes, beyond the sparse B frontier. Black beans, those tiny chicken guys high

in fat, mung beans that hatch into a small sprout. I know I am already afraid of

some of those little lentils, causing my intestines to quickly slough off a

layer of cells, expulsion of liquid matter and all of that malodorous

maleficence. I think I'm going to be cooking some more in some rich lamb stock.

Maybe some veggies, maybe even the presence of sea vegetables. Some herbs, I've

got to stop being lazy. It's like I'm going to make a sauce out of some fat and

sweetener, or something. No, I should basically deal with the fact that I'm

going to want seasoned beans of some sort, with their own built-in medicine.

When I combine them with grains I usually have about half or more of it, by

size, as legumes. Otherwise I'm going to feel it, in O terms. I actually don't

care enough, nutritionally, for soaking my grains. To admit a fault, I've used

important Indian basmati rice, the white rice, polished foreign rice. Maybe I

should be " Mr. Perfect " and have whole grain, unspoiled, grains with my

wholesome whole nutrient plant fruits, eh? But, I figure, in my O-complacent

vegetarian food manner, that I'm already getting all the nutrients in my food

from the animal flesh, the organs, the vitamin-rich fats, the herbs & spices,

the living legumes and other fruits and vegetables. I'm not eating enough of the

greens. That's my drawback. It costs more at my HFS than from the farmer's

market, and my values, given what they are as a somewhat carnivorous omnivore,

are skewed. When broccoli, even broccoli, costs as much or more per pound than

the high quality red meat. As anyone found out that the bitter greens can really

perk up a black-eyed pea dish? I think I'll cook mine in butter, then add to the

finished legumes & assorted veggies. Not to say, pricewise, I can't respect the

immediacy of making my own carb-up drinks with better quality sweeteners. When

they're on sale, like sucanat, a pound or two might make for some good carb-ups.

To think, after all of this, that some of those starches, overcooked,

de-vitalized, empty endosperm starchy spiky stuff, causes more blood-sugar

control issues. But my legumes always work for me, good metabolism running along

on them. They're high in fiber and have some protein. I know wheat has a lot of

protein, especially for a grain. But I've seen bean " single serving " nutritional

info that give near 15 grams of protein for the 120-170 calories per single

serving (dried). I honestly don't know the " new " nutritional information on

soaked legumes. Yes... nutrient bio-availability. Fun new gastronautic frontier.

I'm glad for part of this 21st century. If we can get enough of the right

information we can really improve our lives.

So anyway, getting an early go into the next chapter in life.

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Have a healthy new year, fellow Exist Right For(4) Your Type community.

Axel O+ secretor