gfweb

In general, real scientists welcome critical thought and testing of hypotheses. Name calling is reserved for the faculty senate.

I think that the public has a hard time telling trash science from the real thing. So much garbage is presented as though it were true. It can be hard to know who to trust.

I think they said that eating meat raises your chance by ~15%. So if your risk is 1 in 100 to begin with ...your meat eating risk will be 15% higher. But, yes , it cannot be additive.or we'd all be deadly now. It's also not clear if this paper was actually peer reviewed or just published as a consensus paper, which may well go unreviewed. Also worth noting that consensus papers are what the group agrees to put their name to. Their May have been dissenters whose opinion isn't reflected in the final product. ..or strident minority opinions who get more prominence than they deserve.

Not really news, but more confirmatory of what we've been told for years. I can't download the paper but the ars technica piece seems to be complete. From that...The IARC report seems not to take into account the eater's inherent risk of colon cancer. For example a population could have 20 % of people all of whom will get colon cancer from red meat and 80% who won't no matter how much they eat. And we know that there is clearly an inherited basis for a lot of colon cancers. So is everybody at risk ....who knows? This is important because I like cured red meat. Especially hot dogs with charred skins. Maybe yellow mustard's turmeric will fight the hot dog carcinogens. I'll go ask Oz and get back to you.

I don't think that it either Julia or Kenji. Both offer a lot and they cover different ground. Complementary I'd say.

Not using metric is "unscientific"? Everyone knows food tastes better when cooked to Fahrenheit temps.

Nobody can process inulin as far as I know.

Its "healthy" because the carb isn't absorbed so blood sugar doesn't rise. Screwy logic.

This says that slow cooking will convert the inulin. https://www.paleohacks.com/fructose/converting-inulin-to-fructose-through-slow-cooking-2099

Somebody who suffers from the problem ought to do an experiment with aging the sunchokes and see how long it takes to convert the inulin.

Figs and chocolate seem mismatched to me. I think I'd have a brighter flavor for figs. Citrus or strawberry perhaps?

Beano is good only for certain carbs, those with alpha galactoside carbohydrates...eg beans. Inulin is different, so it ought not to work with J-chokes

according to Wikipedia, J. 'chokes will convert their inulin to fructose if stored for a period...which should relieve the gastric issues. How long? A pure guess..weeks.

Round-up next spring when they sprout.

Yes! The description and photo of the dish is more important than the Rx (usually).

Pretty pictures. Trilingual text. Interesting ideas. An oddity, even the savory dishes look like dessert. At this price I should buy several as Xmas gifts. Looks like an extravagance.

The pictures are in Belgian.

Mekelburg's!

Thanks for sharing all this Kerry!

TLC plates....a big part of my life at one time.

got it!

Eater = listicles and factlets clickbait mostly

Whilst considering the Cuisinart Steam Oven I came across the new model of the esteemed BSO. It has an oven light and a long cook setting and a keep warn setting. If only there was steam. http://smile.amazon.com/Breville-BOV845BSS-Convection-Toaster-Element/dp/B00XBOXVIA/ref=pd_sbs_79_3?ie=UTF8&refRID=0VFNNEKTXZ58GEB8Y7Y9&dpID=418wNeApqXL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_

Isn't about that time of year for another TC? But I don't see it scheduled.

I get results, no?