4 ms·

I was trying to be flippant, which is fun for me but obviously not very helpful, so let me rephrase my answer. I agree there is a non-zero amount of grains tha

I was trying to be flippant, which is fun for me but obviously not very helpful, so let me rephrase my answer. I agree there is a non-zero amount of grains that is healthy to consume, but your answer doesn't say anything about what that amount should be, and as such just states something that is pretty obvious. It would improve your answer a lot if you stated which quantities you are thinking of, and even more if you include sources. From your original comment I honestly was not able to tell that your recommendation was to eat cereal daily in the amounts recommended by the back of the box.

denton-scratch 4y ago
I gave up on nutrition scientists a couple of decades ago. I've taken the view that my stomach is my best guide to what I ought to eat. That's convenient, because jamming food down my throat that I don't actually fancy makes me gag. I end up eating a mix of veg and red (mostly) meat. The veg consists mostly of grains (pasta, rice, wholemeal toast) - I don't much care for rabbit food. I eat red meat daily, but in tiny quantities. I have a very small steak once a week or so. The steak isn't small because I'm scared of red meat; it's small because that's how much I want to eat. Tonight, I will eat Brocolli Mornay (broccoli-cheese). I eat refined sugar. Not much, but it doesn't frighten me; the sugar in refined sugar is either the same as the sugar molecules that occur in all foods, or suffers the same metabolic destiny (it's either excreted, or turns into glucose). I am liberal with butter when cooking; fat makes food appetising, and it's hard to make tasty food without using fat. I'm overweight, but the main reason for that is that I drink a lot of booze - not that my diet is no good. I think nutritionists should focus on teaching people how to listen to their stomachs more, and to nutritionists less.

denton-scratch 4y ago

I gave up on nutrition scientists a couple of decades ago. I've taken the view that my stomach is my best guide to what I ought to eat. That's convenient, because jamming food down my throat that I don't actually fancy makes me gag. I end up eating a mix of veg and red (mostly) meat. The veg consists mostly of grains (pasta, rice, wholemeal toast) - I don't much care for rabbit food. I eat red meat daily, but in tiny quantities. I have a very small steak once a week or so. The steak isn't small because I'm scared of red meat; it's small because that's how much I want to eat. Tonight, I will eat Brocolli Mornay (broccoli-cheese). I eat refined sugar. Not much, but it doesn't frighten me; the sugar in refined sugar is either the same as the sugar molecules that occur in all foods, or suffers the same metabolic destiny (it's either excreted, or turns into glucose). I am liberal with butter when cooking; fat makes food appetising, and it's hard to make tasty food without using fat. I'm overweight, but the main reason for that is that I drink a lot of booze - not that my diet is no good. I think nutritionists should focus on teaching people how to listen to their stomachs more, and to nutritionists less.