NetNews Usenet Archive 1993 #3/NN_1993_3.iso/spool/alt/support/diet/3560

Internet Message Format | 1993-01-29 | 3.0 KB

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From: [e-mail] (Bill Venables)
Newsgroups: alt.support.diet
Subject: Re: food
Date: 29 Jan 93 15:39:05
Organization: Department of Statistics, University of Adelaide
Lines: 42
Message-ID: <[e-mail]>
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In-reply-to: [e-mail]'s message of 28 Jan 93 11:15:33 GMT

>>>>> "Michael" == Michael Traub <[e-mail]> writes:

Michael> In article <[e-mail]>
Michael> [e-mail] (Tracy Thiessen) writes:
Tracy> I disagree with you about Kerr, particularly in light of his book
Tracy> "Smart Cooking".  In it, he takes classic high-calorie foods and
Tracy> revamps them with reduced fat, meats and so forth.  The results are
Tracy> pretty good.
Tracy>
Tracy> I'm not suggesting that this is diet food per se. But they are
Tracy> good recipes for those of us who love the fattening classics,
Tracy> but not the normal quantity of fat. I, for one, do intend to
Tracy> eat butter again some day.  And all six ounces of meat.

Michael> Well you are now talking about a "diet". The problem with diets is
Michael> that they don't work.  *Permanent* lifestyle changes are necessary
Michael> for sustained weight loss.  Dieting only succeeds in lowering your
Michael> metabolism and then foods you used to be able to eat pile on the
Michael> weight when you go off the diet.

I agree that permanent lifestyle changes are necessary, and unlike Tracy, I
do not intend to eat butter again, even someday, nor the "six ounces of
meat", either.  I know now I can't hack it.  Six ounces of steamed fish,
maybe.  However even under a changed lifestyle diet, I do hope someday to
make the food I eat palatable and reasonably interesting once again, and I
think that the sort of tricks referred to above can be useful here.

Apropos of tricks, back in the early 70s (were any of you kids alive then?
:-)) there was something of a fad for a then new style of French cooking
called "Cuisine Minceur".  I came across my old cuisine minceur cookbook a
little while back, and most of the recipes are really very good, low
calorie wise.  For example Beth Mazur's trick of saut\'eing in white wine
instead of oil is part of it.  If you come across a book in your library
with this phrase in the title you may find the suggestions therein very
useful.  More recently there has been something called a "Cuisine Sant\'e",
which despite it's name is much less healthy than minceur in my opinion.


--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: [e-mail]
Univ. of Adelaide, South Australia. | Tel: [phone]  Fax: ...[phone]