Flashback to Where We Started

We started to cook for ourselves over eating out to help us handle our calorie budget through portions over serving size. It was also a way to lower costs as we started to break out of the economies of convenience. As we made our bread, yogurt, and crackers, we found things didn’t taste the same. Over time, we found our food more to our liking than what we purchased or ate when out.

Was it better? Is homemade better? That is subjective because it is a judgment based on personal taste. We noticed most food we bought or ate out was significantly more salty and/or sweet. We eventually had to limit our eating or purchase of pre-packaged food because we started not to like them. 

Nope, We’re Not Haters

We are not here to discuss whether homemade food is better than factory food. There are so many different ways to compare the two that it is hard to make an apples-to-apples comparison. This is not a post about ultra-processed food vs. farm-to-table organics. We won’t examine how food is wasted through the supply chain. 

The reality is, I still love myself some Taco Bell once in a while. Big Macs are a great treat once every six months. You can’t tell me Taco Bell tastes like genuine Mexican or Tex-Mex cuisine. I don’t consider a Big Mac to taste like any real hamburger, homemade or not. They are both delightful nonetheless. We will treat fast food or large restaurant chains as factory food, even when they produce it fresh in-store or in restaurants. We will get to why in a bit.

Factory vs Home

The fundamental difference between factory food and homemade food lies in their goals and production methods.

Factory food aims to maximize sales by appealing to the broadest audience. Producers must ensure the food stays as consistent as possible. That means every frozen pizza, box of crackers, and block of cheddar must meet specific standards. Even fast-food restaurants must maintain these standards. For example, a Whopper in California should taste the same as one in Kentucky.

Factory food producers must use consistent ingredients in their production lines. When you buy frozen fries, the producers have selected potatoes of a specific variety, size, and water content to ensure a uniform product. Additionally, many factories use machines and processes that home cooks lack. These machines enable instant freezing and more consistent deep frying. It doesn’t stop there. They also have tools and packaging for less spoilage by using, for example, things such as nitrogen gas in a bag of chips.

Home cooking is about tailoring food to your specifications. That means creating something for you, by you. For example, you may prefer spicier or sweeter food than the general public likes, so you tailor your cooking to your palate. You often need to work with inconsistent seasonal ingredients as a home cook. You generally prepare food without highly specialized equipment designed for one specific dish. For example, you may have an ice cream machine; however, it can’t create the same overrun as a commercial machine. 

By definition, home cooking can’t taste 100% the same as factory food because of these reasons.

How We All Got Here

Over time, we have shifted from an agrarian to an industrialized society. If you were an early pioneer or homesteader, you often cooked simple meals based on what you produced. As we moved into larger populations living in cities, this changed. People in cities didn’t have room for a garden and chickens, so they had to seek out local vendors. This was part of the tradeoff of working long hours in a factory versus homesteading. 

As we progressed post-WWII into a level of affluence combined with leisure, we entered a time where convenience and consistency became key. We had abundance, were traveling more, and let’s face it, cooking three hot meals a day plus goodies isn’t easy. In a family at that time, that job was usually the work of one person: the woman. Convenience, or factory food, was part of her emancipation. This was where things like TV dinners and pre-packaged meals gained ground over home cooking. 

Fast food, another form of factory food, was born then. It came from travelers’ need for consistency. The age of the motor car and family road trips began with the construction of the interstate highway system. People wanted to trust what they ate and stayed, so many companies like McDonald’s, White Castle, and Howard Johnson catered to that need. 

Changing Over

Because home-cooked foods aren’t the same as factory foods, they will taste different. Learning to store and reheat foods becomes essential to make the best use of them and reduce the time we spend cooking. There is also a period of adjustment to the change of taste. Here’s the strange part: once you become used to what you make, factory foods taste very strange. Why?

By cooking at home, you tailor your food to your tastes, not the larger populations. Remember that factory foods are created through a rigorous series of consumer testing. That testing decides what foods have the broadest appeal to sell. Making anything for a large population or least common denominator can’t be polarizing in any one direction. It can’t be excessively sweet, spicy, salty, etc. It also has to be a certain level of these to be liked by many. 

For example, we cut out a lot of salt from our diet. We didn’t go to zero; we just dialed it back. As we changed, we found that eating out or purchasing something was much more salty than we had remembered. Our tastes had adapted to what we produced rather than what others liked. We realized that the more we made at home, the less we liked out. Your tastes adapt. That wasn’t an overnight thing; it took time. 

But Why?

Food isn’t just about consuming nutrients. When we eat things that taste good, our brain releases dopamine. Factory food companies design their products to trigger this response, and they prove it through consumer testing. We promised not to preach, but the reality is that ultra-high-processed food deliberately aims to do this. People often see home cooking as made with love, but love doesn’t always win—at least not at first.

We Didn’t Go Cold Turkey

For us, breaking with factory food meant rewiring our brains in how we thought about food and the rewards our brains got from eating it. To switch, we found ways of approximating factory foods but with our twist and customized to our liking. We had fried fish and fried chicken, made our egg rolls, and even katsu chicken. They were experiments. Even our bread recipe tries to approximate a local loaf we used to buy in the store. 

As we tailored our food to our needs, we found when we had to purchase something or eat out, we were less satisfied. The food was more expensive, saltier, or too sweet, or something that was becoming less familiar. We had essentially rewired our brains to enjoy what we produced over what was created for mass consumption. 

However, we will never produce a Big Mac or a crunchy Taco Bell taco. Those are still basic treats for once every few months. But now, those tastes and the rewards from them are different. They have become substitutes for times when we travel and need something consistent if we can’t bring our food. 

Wrapping Up

In this post, we discussed why homemade and factory foods taste different. It is tough to produce that ‘factory taste’ at home. Instead of trying to imitate, you can create for yourself what rewards you and helps you meet your dietary goals. Factory foods have a purpose, as do homemade foods. We don’t believe that making everything from scratch scales in the modern world. Still, by investing a little time in learning, you can create food tailored to your needs over the general population.  

The post Why Homemade Makes Food So Unique? first appeared on Simplified Living Lab.

This is a post on a health-related topic. We are not medical or other trained health professionals. The information presented here is what learned about ourselves on our journey. Your journey is different and it is best to consult your doctor or other medical professional before making a change. Please see our disclaimer at Before Making Lifestyle Changes before making any changes to diet, activity, etc.

As with many health topics, this one proved to be subjective. We will divide recovery into three categories to provide a frame of reference.

• During workout recovery, this relates to the amount of time between sets. This is based on personal workout styles, physical health, age, etc. 
• Immediate post-workout recovery, which includes things like post-workout eating and rest.
• Intra-workout rest is defined as the amount of time between workout periods required to allow us to heal the damage done.

We found the first two so specific to a person’s goals, health, sport, etc., that they should be dealt with on a case-by-case basis. While there are similarities across all recovery for all sports, they are such generalizations we didn’t find them helpful. Here is why there isn’t an easy button for those two items:

• Those two things are the uniqueness of the person and their goals. 
• All sports and fitness goals have different training paradigms. 

The Bodybuilder vs The Sprinter

To explain why we say that, let’s talk about two types of athletes: bodybuilders and sprinters. These two athletes’ goals will have similar but different approaches to training. Bodybuilders will use bulking/cutting cycles and heavy lifting to increase lean muscle mass. A sprinter is attempting to increase power and stamina in their legs while maintaining a lighter overall body. The during-workout and immediate post-recovery routines will be similar but not the same. 

This is why we are not covering those two specific topics in detail. However, this write-up addresses many of those points. 

The Wrong Answers

The biggest challenge we found in addressing this was the idea of the self-fulfilling prophecy of unavoidable degeneration at age. After 30, we know we start losing muscle as part of aging. Most people are advised on how to stem that loss rather than how to address growing muscles. That turns muscle loss into a reality when it doesn’t have to be. You can gain muscles as you age. That doesn’t mean you will be able to grow 22-inch biceps if you are just getting started at 50, but it is more of a numbers game that requires a separate post.

That doesn’t mean you can push your body like you are younger and growing. This is where the idea of increased recovery time comes in. As we age, we have injuries to contend with, sleep challenges, stressors, etc., that compound these recovery times. You can still improve your strength and mobility but must do so via proper recovery.  

Building vs Remodeling

A good example of how we handle aging and recovery is similar to building vs. remodeling a house. If you are building a home from scratch, you lay out plans, start construction, and continue until finished. It is very straightforward. Let’s consider adding a new addition to an existing house that is still occupied. 

You start with a plan, but as soon as you dig in, you may find sections of plumbing that need to be redone to come up to code. Certain sections of that house will be off-limits when construction occurs. You may find dry rot or even asbestos that requires special handling. That is the reality of not only remodeling but working out at a later age. You have to account for it because if you don’t, you can get injured. This is why recovery matters. 

Recovery Times

We found that recovery time is directly related to the intensity of the workout. For most people, the rest period is 1-3 days, depending on many factors, including fitness level and age. For people over 50, it is common to see 2-3 days between training to prevent injury. This is due to everything from reduced healing capacity to diminished protein synthesis. All of that can lead to overtraining, no matter your age. Conversely, atrophy and muscle loss become a reality if you never push yourself. 

Instead of offering opinions, we will point you to different options to explore. Recovery turns out to be a complicated personal thing. Many people have already written volumes on this. We wanted to put the context here to reduce the noise.

•  One extreme is Bodybuilding’s take on recovery.
• The other extreme is Second Wind Movement’s Guide to Recovery
• Good RX’s write-up on recovery is somewhere between the two.

Wrapping Up

As with all things health, workout recovery times are personal. In this post, we have given reasons for this and some useful links to material on why. In our opinion, the biggest challenge we have as we age is misinformation. Another is not being realistic about overcoming age-based challenges while recognizing we need to do them in new ways, which can lead to overtraining. Somewhere between these two is the correct answer for you. 

The post Your Muscle Recovery Need Is Unique first appeared on Simplified Living Lab.

Just Nuke It! 

When at work I have never seen anyone in the company kitchen use anything but 100% power to nuke to oblivion whatever it was they were heating. This was my standard operation of a microwave as well. You select Add a Minute, or whatever time you need, hit go, and wait. After the time elapses, it beeps, and you open the door. If it is hot enough you pull it out and if not you repeat the steps until done. There isn’t a lot of magic there. 

Time and multiple attempts have convinced me that the popcorn setting on microwaves never produces good popcorn. In my opinion, the button needs to be labeled Destroy Popcorn. Let’s face it, you would think there wasn’t that much variation between companies in a standard bag of microwave popcorn but there is. For us using the bag’s advice of listening until popping slows was a far better method than the popcorn button.

Just a quick review of the basics of how a microwave works. If you want to get into the details of how a microwave works you can read about that in depth on other sites. A microwave uses a magnetron to excite water molecules. The more agitated the water gets, the more the heat it produces. The thermal limit of water at sea level is 212℉ before it turns into steam. This upper limit is why microwaves can’t brown food via the Maillard Reaction.   

The key technology used here is the magnetron. The microwave is rated by its power. It is simple enough to understand, that the more power, the faster it can heat food. How fast it heats food has positives and surprisingly some negatives. More power is fine, however, too much power isn’t great at times. It turns out too much power can lead to some overheating with messy results.  

Last, no matter what a manufacturer tells you, a microwave can’t roast or air fry. If the manufacturer states it can do those things, you are buying a hybrid with two separate machines built in. If you do some homework you will see it is simply a traditional oven with a microwave. A magnetron can only excite water not create convection or conduction via the dry heat needed for those cooking types. It is not simply not possible for a magnetron to roast or air fry.

Popcorn, Defrost and Vegetables, Oh My!

If you are like us, then you probably have only played around with all the presets, like popcorn. Let’s face it: We use a microwave to save time. What saves time? Full power!! True as that is, it is generally at the cost of something else. But first, about those preset buttons. 

In an attempt to apply the right power and time to provide the proper heating of your food, manufacturers create those preset buttons. Most microwaves do this through a set of mathematical equations by approximating how much water and mass the food has. With that approximation, the microwave then decides, based on its power output, how much time and power to use. Great because we all know exactly how much our frozen leftover lasagna weighs! No, most of us probably don’t unless we are dialed into how it was made, for what calorie budget, and the portion sizes we cut it into. 

Higher-end microwaves may use humidity, infrared, and sound to monitor cooking.  Oddly enough, popcorn seems to have driven a lot of this innovation.  If you have ever overcooked popcorn in a microwave, you understand why it is so critical not to have that happen. When popcorn is cooked too long in a microwave it will turn to a tar-like material and also produce an acrid smoke and smell. It can be so bad that you may need to replace your microwave. I know this from personal experience.

It’s Not Just About Water, Power, and Time 

All presets and management of cooking in a microwave is still about balancing power and time to increase the temperature of the food through the excitement of water. You will also read that they excite the molecules of fat and sugar. Realize those are mostly composed of water hence why we say water not all three. The last important key is the mass of the food. This is why you will see presets such as defrost by weight or bag size for popcorn. 

In these cases, the microwave adjusts the power and time to make sure it slowly raises the temperature of the food. Why slowly? If you have melted cold butter in a microwave and had it explode you know the reason. The cooking of the food is based on how deep the microwaves penetrate the food, where the water is in the food, and how much water is in the food.

Microwaves actually can only penetrate from one to one and a half inches. That means in small pieces of food they cook from the inside out whereas in large they cook from the outside in. In the case of outside in, the interior is done by conduction from the hot part of the food, not the microwave. This is why it is easy to overcook the outside of food and still have a cold center. 

A Pair of Examples

For example, butter has a lot of water and is small. The microwave cooks the melted butter inside out. As the butter superheats the water flashes to steam at 212F which expands rapidly creating an explosion. If you have made this mistake then you know what it is like to clean butter out of every nook and cranny in your microwave. 

My nemesis, Lasagna, is on the opposite side of the reheating problem. For us, frozen lasagna is a block of high-moisture frozen food usually stored in a plastic container. It is large enough that it cooks from the outside in. In the past, we would nuke this at high power. As a result of that reheating process, the outside bits got hot enough to destroy plastic containers. 

Back to the Presets

We still shy away from presets and here is why. I want to understand how my food is being cooked so I can use that in other places. If you have a microwave at work that is 800 watts it is not going to behave like your home microwave of 1000 watts. Our guesses and experiences were the ones in our work environment that didn’t have all the bells and whistles as well.   

When we started to understand how to use the microwave more effectively, we wanted to be able to use that knowledge and adapt to other microwaves. Since nothing is standardized we can’t hope the two machines are the same including their presets. Overall though, I am pretty sure we can get close to home if we simply use the same power settings and only change the amount of time we cook.

All Things in Moderation

Since moderation of power and time was key we started our experiments. As with the article on reheating, it doesn’t mean there is going to be an easy button or simple answer. After researching a bit we found Whirlpool puts out a pretty good list to explain power levels, foods, and how they go together.

But turning down the power means cooking longer, correct? It can, however, be more of a trade-off. By turning down the power, and increasing time, we get more predictable cooking times. This leads to being able to walk away from the machine rather than babysit it. For example, for our serving size of Lasagna, we can put it on for 10 minutes at 50% power and walk away. In our previous cooking style, we would microwave for a minute, wait 30 seconds, and repeat until cooked through. That left us babysitting our food for 7 or 8 minutes. 

This is not the case in popcorn which I don’t trust. For me, no matter the preset, sensor, or other dark arts, I babysit it. There are some items like this where full power and babysitting are needed. I will wait until I hear that popping slow down before I stop it. 

Wrapping Up 

In this post, we discussed some ways to use a microwave more successfully. By moderating power and temp you can achieve better cooking and reheating of food. By not using presets you also learn how to adapt to other microwaves that you use. These two points make the microwave an even more powerful tool in the kitchen.

The post How To Make Good Use of a Microwave first appeared on Simplified Living Lab.

Questions Needing Answers

Over the last couple of years, I have been following many Facebook groups to learn from others. The primary areas I am interested in are homesteading, food, and fishing. In all three, when an argument starts, you see two points of view: someone who has been doing something one way forever and someone who quotes a resource. I swear World War Three will start from an argument around whether water bath canning is safe or not. 

You would think this was basic science. Canning, and what method to use, is based on the PH or acidity levels of the food being canned. The safe level of PH in food to allow for water bath canning according to science, extension offices, and health experts is 4.6.  It is that simple because it is a specific PH combined with heat to kill and stop any new nasties from growing in the canned food. Some people refuse to believe this. Why is the question I have?

Beginning to See the Myths

As we started to revisit cooking, the age-old argument of how to care for cast iron cookware came up. Caring for cast iron has its own almost mystical mythology around how to care for it. That we can cover in another post. Being an engineer by trade and schooling, I have learned to trust but verify so I did some reading. Again, it is pretty simple.

The manufacturer of Lodge cookware, who is a well-known manufacturer of cast iron has a great page on the care and seasoning of cast iron. What I received for advice from others was contrary to their advice which is why my pans weren’t working well. Why then were there so many people still doing it, in my perception, the wrong way?

Keeping it Real 

First, a statement to keep this positive. No one is dumb. We all have the facts we have. Those facts may differ from others. Even the word fact is somewhat subjective if it is based on context. We have to start with these tenets or we devolve into unwinnable arguments quickly. That is not a path that helps us. 

It’s About Muscle Memory

Growing up, we learned about many things. These things became truths. Those truths became re-enforced. The more we relied on them, the more ingrained they became and the more ‘truthy’ they became. At some point, they became chiseled in stone and could not be changed. That is the problem but that is being human. 

Once solidified, these truths become reality even if they are not logical. Unfortunately, there are many times we make illogical arguments. That is life with us emotional humans. Fighting logical fallacies with facts turns out to be problematic as logic is based on facts and usually, the facts are what are being contested. That is still not really where the disconnect of muscle memory is most prevalent. 

Breaking The Concrete

Pro-tip, the world changes and adaptation is key for any species’ survival. Just because something was, doesn’t mean it still is. When working in software this was the basis of agile methodologies. My least favorite thing to hear is when someone claims to have been doing something for some extended period as a justification to continue doing it. That argument, to me, is the basis of many animal extinctions through specilization. 

Two axioms come into play here:

• We stop learning when we stop questioning. 
• We stop adapting when we stop learning. 

No matter what is true today, that truth can change tomorrow. Unfortunately learning is usually painful. Learning comes out of trying and usually failing at first. That is why we believe so many of us want to accept yesterday’s truth as non-changing. 

But My Great Grandma Used To

As we discussed in another post we started to get back into things like working out and cooking. We had to re-learn many things in that process. We found that over 10 years nutrition, health, and exercise information had changed. Eventually, we simply decided to start over and research our own. We challenged ourselves to not take things we knew for granted. It turns out many things that we struggled with were old information that others had discounted over time. It was an eye-opener. 

As we started to talk with others we saw the same patterns. The way they canned food was based on how their great-grandmother did. Same with seasoning their cast iron. Some would talk about how their favorite lake no longer produced the same fish. Others would talk about how it was in the old days. They started sounding old before their time.

It’s a Trap!

We started to see these patterns as a trap as we all have a lot of ingrained knowledge combined with traditions. We don’t want to relearn everything as that takes time. That requires questioning ourselves and possibly failing or finding out we are wrong. While it’s good to have knowledge to rely on and traditions to hand down, it doesn’t necessarily push us toward growth. As the world has grown, not all is as it was whether it be cooking or fishing or any other subject. 

In the book Built From Broken, the author talks about how the body protects itself when injured. To rehabilitate something, you sometimes need to acknowledge those signals and create a plan to deal with them. You can recover from injuries and improve mobility and strength if you are willing to work through some level of discomfort to do it. I know, I have personally done it.

The trap we all can fall into is not identifying when we need to re-learn. This is where the disconnect occurs. As time goes by we forget to seek new information. 

The Escape Plan

We learned some basics from our observations. These helped us break out of old habits and refresh our knowledge base. In essence, we learned to learn again to adapt to the new world we found ourselves in.

• Trust but verify your information. If you learned something 10 years ago, it usually takes no time to Google it to verify it.
• Don’t think of new information as being wrong or right. The way to view it is by seeing it as current. 
• When you find yourself starting a sentence with ‘I have been doing this for a long time so you should…’ question yourself. 
• Seek the delta between the past and present to see if what you know is still relevant. Buggy whips are still applicable to carriages but are no longer relevant to getting to work in the morning for most of us.

 Bring it Full Circle

We don’t realize that a lot of information has a timestamp. It is easy to fall into the trap of letting what you know get stale. We assert stale information is what is contested in most arguments rather than the other person’s point of view. We can improve ourselves and our interactions with others by learning to re-learn. This opens us to adapting rather than becoming entrenched in defenses. This doesn’t mean you have to throw away traditions or even what you are currently doing. It allows you to make more informed decisions about what is currently correct for you. 

The post We Need To Revisit Facts For Growth first appeared on Simplified Living Lab.

Digging Right In

There is a difference between a portion and a serving even though many people consider them the same. However, they are not synonymous and that fallacy can cause many people to overeat.  We will abbreviate the AHA site here:

• A portion is the amount of something you eat that aligns with your personal dietary needs and goals.
• A serving is the amount of something that is suggested as commonly consumed by everyone based on the USDA’s Nutrition label.

Seems simple? How much you choose to eat vs what the suggested amount is for an item but unfortunately, it isn’t simple. Packaging, marketing, and labeling are focused on serving size and not portion size. Even the AHA will interchange the two in their writing which re-enforces the challenges of the meaning of a serving size. 

Why Does That Matter?

That messaging leads many of us on low-calorie budgets to have frustrating choices between over-consumption or wasted food. Why is that? The reason that is a challenge is that serving sizes are not tied to what we need for our DRI. 

According to the FDA: By law, serving sizes must be based on the amounts of foods and beverages that people are actually eating, not what they should be eating.

As people’s consumption changes, the serving size changes with it. As the serving size changes, the packaging may need to change with it. According to the FDA, this leads to overconsumption. For example, we used to drink 8 oz of soda. We now, as a population, usually consume 12. How did that happen? 

The best way to answer that is by understanding marketing, eating trends, human motivation, economies of scale, availability of products, business, affluence, health trends, etc. We feel that is outside of the scope of this post. While we feel there is a salient thread that runs through this topic, it is only a set of hunches. For now, knowing the correlation between serving size and population generalizations should be enough to make us think about stopping using serving as a size.  

Portions over Servings FTW

One of the most challenging things is learning what the portion size of something is vs the serving size. If you are like us, it is a letdown to see how much less a portion of something is than its serving size. There is a silver lining to less is more we will get to. Right now, let’s talk about how to reset your visual expectations. 

A big challenge when moving from serving size is defining what it looks like so you can recognize it. What irks us is most times that information and visual representation come with opinions on ‘healthy’ alternatives. Yes, we all want to be healthy but change isn’t so simple as snapping our fingers. 

The reason it irks us is the fact that we are already taking something away when we go from servings to portions. We know through experiences that not everyone can change everything at once. To us, this is one of the reasons people who want to reduce their body size may fail to change or ride a diet rollercoaster. I know I can lose weight and eat fried chicken. Whether what we eat is healthy or not is open to interpretation but I know I didn’t cheat on my goals by doing it. 

Let us climb down from our little soap box and get back to the visualizing portion sizes which is much more helpful. We found a good way to visualize portions from the British Heart Foundation which is based on a specific calorie per day calorie budget. No matter what your goal is, this gives you a great visual guide. Eating more, eating less, eating healthy or not, here is a visual of a portion based on a calorie count. You can do the math for your needs.

With Every Cloud

Ah, yes, the benefits of knowledge. By using portion over serving size, we can more accurately buy food. Looking at your plate in a restaurant you can decide how much you need and take home. For us, this increased knowledge has had a direct impact on our food and restaurant budget. It has also made it much easier to stay on a calorie budget as we package our food accordingly. 

When we know what a portion is to us, we can buy it in bulk and then portion it into containers. This is why vacuum sealing became important to us. Restaurant meals now also generally produce a second take-home meal. If the single serving size is too big of a portion, say a 20 oz bottle of soda, we opt for something smaller. 

Wrapping Up

In this post, we discussed why we tightened up our terminology around portions and servings. Serving Size is a terrible way to understand what you need to eat for your body goals. You are essentially tying yourself to the rest of the general population’s eating habits. Not only are you tied to it, but you are adding to it by positive reinforcements as a buyer in the market. You do you is always what we preach. We believe it is hard for you to do you if you are tied to everyone else’s body goals and calorie needs. 

The post Here Is How Serving Size Lies To Us first appeared on Simplified Living Lab.

In another post, we talked about trade-offs with organic produce. In this post we revisit organics but from an animal and meat point of view. Topics of animal welfare and environmental issues are emotional for many. Let us just acknowledge that right out of the gate. We will discuss some of that and what organic means when it comes to livestock and what it doesn’t. We found that organic meat gives us all better options but they come with costly trade-offs.

Emotional Callout; You Do You

We will start with the emotional part first. Many of us are happily far removed from how our food is raised and slaughtered. The reality is, that an animal must die to produce meat and nothing can change that outcome. If you eat meat, that must occur. How the animal lives and dies and whether it is humane or not is the question of organic meat. Even if not slaughtered, as in the case of dairy and eggs, organics look for humane conditions for the animals.

We assert emotions are born out of personal ethical context due to this process and not in our purview to discuss. A person’s morals and beliefs are personal in nature and subjective. What is humane to one person is inconsequential to another. Even if someone wants to purchase organic food to support the humane treatment of animals their finances may not support paying the premium. This is why we are not going to try and persuade anyone one way or another what is right and wrong for them.

What does Organic Mean?

The USDA defines a set of rules that define organic known as Organic Livestock and Poultry Standards (OLPS). Animal welfare advocates had a part in defining these rules. There is no need to restate what the USDA has written so we won’t. In summary, the organic program is really about the environmental impact of and issues with raising livestock in factory farms. 

We started to look into this subject for our health based on our calorie budgets and economics. We could find very little evidence it was other than an increased risk of becoming resistant to antibiotics. Yes, some items sound terrible in non-organic production such as ionic radiation and sewer sludge. Taking a completely emotionless look at this subject proved challenging though. Every straight answer had a counterpoint or felt like marketing over fact.

It’s Opinion not Facts

What we ran into was all of this is opinion and debate. Unfortunately, opinion and debate are not facts. The name sewer sludge sounds terrible which is why it is being called Bio-solids now. It is used as fertilizer, is highly regulated, and is tested for safety. It is not allowed to help grow crops for organic meat to graze on. On the flip side, many people take pride in using Zoo Manure in home gardens. Zoo Manure is regulated composted fecal matter. Both are regulated, so why is one better than the other?

This leads us back to the subjective problem based on our understanding and risk factors. There are trade-offs when reading up on both of these types of fertilizer. Is it a case of words and perceptions that we are dealing with? The reality is, that even farm labor has caused outbreaks of E. Coli. It isn’t simple. 

No on GMO?

We also ran into other statements around synthetics (chemicals) and non-GMO-based foods. Again, organic farming may bar GMO-based foods from organic labeled products however, there is no real evidence of GMO-based products harming a person. In the sciences, it takes years and years of evidence before something is labeled ‘correct’ so again this is subjective.   

In terms of synthetics, some may still be part of organic food. The USDA does limit but does not bar all chemical use in organic foods. There are specific limits and requirements around their use but it is not necessarily 100% chemical-free. 

We Gave Up Here

Because everything was becoming subjective we simply gave up on some areas of this topic. We felt like we were looking for an answer to the unanswerable. The more we read, the more it felt existential and personal over scientific. It was like asking are cars good? We decided instead to look at the animal welfare and environment parts of the story.

The Animals and Environment

Organically raised livestock does have benefits. These benefits include

• The animals have more room and a better quality of life.
• Raising animals in a  much more environmentally friendly
• Limits the possibility and impact of outbreaks of disease.

All of that is great. We don’t believe anyone wants to be less humane or less environmentally friendly. Here is the problem, it costs more and yet still has problems. When we looked into organic for our needs we expected to find it was simply better. There are trade-offs to it as well. 

Buy or Don’t, That’s Up To You

Unfortunately, the more we tried to peel the onion, the bigger the onion became. Because data takes time to accumulate, and we are discussing planet-scale problems, it is hard to have a simple yes or no answer for everyone. There are over 8 billion of us running around on this planet. No one choice fits all. 

Wrapping Up

We started this seeking clarity but found enough unanswerable questions that do not allow a simple answer of whether organic is good or bad. What we have discussed is the positive aspects of organic in terms of animal welfare. We also know that, in general, organics help preserve local biodiversity. Organic-raised meat also provides checks and balances for stopping disease outbreaks. All of this comes at a premium cost-wise. That leaves this subject as being a personal decision to pay the premium for those benefits. 

The post Get Better Options With Organic Meat first appeared on Simplified Living Lab.

Separating Fact and Fiction Takes Clarifications

In an earlier post, we talked about the big three and why fat was important for the Body. If that is so, why does fat have such a bad rap? As with everything, the devil is in the details. Not all fats are good, bad, or created equal. 

Let’s start with a quick 411 on the  major types of fats

• Monounsaturated
• Polyunsaturated
• Saturated
• Trans Fats

What we found challenging was understanding what was in what. In another post, we talked about where calories hide in items like nuts. Of course, this led us to stop eating nuts since they have so much fat. Oh wait, salmon has fat as does olive oil. There goes the salmon and pesto dishes. The home-fried chicken was right out! Not so much. 

We are not going to try to explain as these fats have been studied extensively. We have linked to several really smart folks who can explain their chemistry and their impact on your body and health. All we want to do is give people a heads up of where to look why you need them and why ‘low-fat’ doesn’t always mean good for you. According to many such as Harvard Health and the USDA, you need fat as part of your DRI we mentioned in another post. Here’s the TL;DR: we walked away with:

Trans Fats Are Out

Let’s get Trans Fats out of the way first. There are two types; non-artificial and artificial. There are natural sources of trans fats that come from unaltered saturated fat. These are not the ones we have heard of as being bad for you. According to experts, while it may be best to avoid them they don’t have the same impact on our health as artificial trans fats. 

Artificial trans fats are a non-starter in terms of being good for us to the point they have been banned in some shape or form in some countries like the US. Trans fats are also known by their other name which is PHO or partially hydrogenated oils. PHO is created by putting vegetable oil through a chemical and heating process to keep the fat solid at room temperature.  Originally thought to be better than regular fats, that opinion has changed. You can make your own decisions on trans fat but they are now specifically called out on nutrition labels to help us avoid them. 

Unsaturated Fats Are Good

All fats contain the same calories per serving. It is not that one is ‘less’ fatty than the other.  Monounsaturated and Polyunsaturated fats are triglycerides your body needs. They can be grossly generalized as fats that stay liquid at room temperature. Think nuts, vegetables, and olive oil as well as fish. If the fat comes from something that grows in the ground or it swims, the fat from it is fat your body needs. The exception to this generalization is the oil of fruit of tropical plants such as coconut or palm. 

Saturated Fats Are Problematic

Saturated fats tend to come from meat, dairy, or tropical plants and are generally solid at room temperature. The labeling of unhealthy saturated fats is due to their impact on cholesterol levels. Of course, they are plentiful in some of our favorite foods like red meat, cheeses, and baked goods. 

We found some evidence that newer studies are challenging the opinion that saturated fats are 100% bad for everyone. Cholesterol, and its impact on the body, maybe as much genetics as it is the food we eat. In any case, we still want to know how much we can have since they come at a high risk-to-reward ratio.    

According to the American Heart Association, the guideline is only 6% of the fats you eat should be saturated. As usual, many health professionals disagree and we have seen as high as 10%. Let’s take the harder road and go for 6% for the sake of an example. For someone on a 2,000-calorie-a-day calorie budget that is 120 calories from saturated fat or 13 grams.  At first glance that is a terrifying number. That is about a single slice of cheddar cheese, right? 

Let’s Do Some Math

This is where we feel things get sideways. No, it is not a single slice. We need to revisit our nutrition label and do some math. Bear with me as we get nerdy with numbers and a word problem. 

Question: How much cheddar cheese can I eat if I have a 2,000-calorie-a-day budget and want to control my saturated fat?

Additional Info Needed: According to Google a single slice of cheddar cheese averages 30% or 6 grams of saturated fat per ounce. 

Answer: Right now I could eat 3 and ⅓ ounces of cheddar cheese to meet that 6 percent goal if I had no other saturated fat in my diet that day. That is simply adding up something from 30% to 100% which is straightforward.  Crisis averted. We can even have a ⅓ lb. burger made from 80/20 beef with a slice of cheddar and stay within our goals if our calorie budget allows it. 

We Can But Should We?

But should we scarf down that cheeseburger? What about switching to home-fried chicken to avoid trans fats? Empirically what we found was that we cheated on our diet less when we ate some level of fat in our meals. We found a good middle-of-the-road approach by creating that same sense of a ‘fat’ budget like our calorie budget. While that may not work for some with specific medical conditions, it worked for us. We aren’t into taking chances so we do get our cholesterol levels tested every year to make sure our choices are staying healthy. 

Closing Thoughts

We discussed many of the high-level pros and cons of fat in our diets. Based on everything we read we we learned for our goals we shouldn’t fear fat. This post gave the evidence that we used to support the decision that our bodies need some fat. We also have provided information about some of the myths of fat through the disambiguation of the different types we learned. Based on all the learning and evidence we found, we embraced fat in our diet. Armed with this knowledge you can make your own informed decision instead of simply avoiding all fats unless otherwise directed by a health professional.

The post Our New Perception Of Fats In Diets first appeared on Simplified Living Lab.

What we call the big three of diets are fat, protein, and carbohydrates. Like many people, we have tried to lower carbs and fats to lower our weight. We have also tried using extra protein, and mass gainers to add more muscle to add weight. We found the results inconclusive so we decided to learn about each of them instead of relying on pundits claims. This post will cover our learnings and why we returned to a balanced diet over any other based on our new understanding.

Let’s Start High Level

We will begin with a high-level understanding of the big three; Protein, Fat, and Carbohydrates. In other words, we don’t feel the post is going to help a super athlete tune their macronutrient balance information for performance enhancements. Instead, our goal is to use basics and simplicity to understand how to reach our goals. That means if you’re training for the next Olympic games probably need to seek a nutritionist’s help. 

Like any machine, the human body needs fuel to convert to energy. The body also needs lubricants to keep the machine operating without damage. Unlike other machines, the human body must grow and repair itself. It also has to produce its fuel. Each of our three items plays a role in that machine’s operation. 

We are taking a 10,000-foot view here on purpose. There are extensive studies on each of these elements of our diets and their impact on our personal goals. There are also extensive and egregious misunderstandings around them. These misunderstandings negatively impact our perception of balanced diets. That is another post that comes after basics.

So What do the Big Three Do

 Protein: 

• Rebuildes and grows the body.
• Acts as a chemical messenger to help the body run.
• Helps block cravings and hunger.
• Forces the body to use energy to digest it creating calorie burn.

Fat:

• Creates a calorie battery of stored energy. 
• Used to support organs and internal structures.
• Necessary for absorption of some vitamins.
• Helps regulate temperature. 

  Carbohydrates:

• Help create the fuel to run your body.
• Keeps our plumbing clean through fermentation in digestion.
• Provide and direct energy to the brain and cells.
• Preserve muscle.

We found that unless we had some specific dietary restrictions or medical conditions we needed all three. Why then do we hear about cutting carbs or low-fat diets being all the rage? With all things human, because it is not so cut and dry. It is how much, and of what type, of each of these you need to support your goals.  Let’s start with an extremely contrived example of why to store fat to kick that train of thought off. 

A Hyperbolic Example

Animals store fat for hibernation or migration. They have to actively seek out their food which requires energy so they are consuming a portion of it while trying to add weight. That fat is their calorie bank for their fast. They eat as much as they can of carbohydrates and fats until it is time to hibernate. The better their stores, the better their chances of survival. In other animals, the layer of fat they have also helps regulate their temperature. There’s a reason seals, whales, and other animals have a layer of fat for harsh conditions. They need that fat.

For most people, our food rarely runs out and we have learned how to control the climates in our homes and workplaces. We don’t need to store that extra fat that occurs in those extremes. If you want to for some personal reason, you can. Our food can be found easily and everywhere. We expend very little energy in getting it as well. For most of us, there is no need to store excess calories. Sadly no one told our body that we have evolved so we still store the excess. 

But We Need Fat and Carbohydrates Right?

But we have guidance from medical professionals we do need some fat and and carbohydrates. Why the carb-cutting diets? Why the low-fat diets? Each attempts to leverage one aspect of the trio to leverage its outcomes in the body. By limiting or increasing one of the three, the diets attempt to place you in a specific state however we found that to backfire on you.

The idea is simple. The more protein you eat the more you feed your muscles. Protein also is calorie sparse so it is harder for your body to convert it to fuel. Doing so causes further calories to be burned due to the thermogenic actions needed to do so. Now picture you are trying to gain lean mass and burn fat. Don’t carbohydrates deliver energy or does protein? Can you work out efficiently without some? Don’t they help preserve muscles to keep you from cannibalizing them for energy? 

Oddly enough, cutting carbs and fat has the same net effect. The premise is that by eliminating carbs and fat your body will consume the fat it has stored over time. You are effectively reducing the amount of calories your body can turn into energy and at some point, your body will use what it stores. What it stores is not only fat but muscle. When it starts to consume that fuel, it will let you know.

You Won’t Read This in the Fine Print

This is the part that is generally not discussed in these plans. When you are hungry, your body will tell you. If it has no fuel, you may feel tired. Most of us have been hungry to the point of not being able to think at some point in our lives. Like any machine running on fumes, you can’t be working at an optimal efficiency. What happens then? You may not feel like you can function and give up as this article discusses at the end around high protein diets.

We feel this is what we learned the hard way. By keeping balance in our meals, and simply reducing portion size, we learned to manage this. Whenever we become extreme in one area, the negatives cancel out the positives. We found ourselves not being able to sustain the diet requirements. This led to the diet roller coaster problem. 

Wrapping Up

You now have the basic building blocks of diet in your back pocket. You also have some tools to help you evaluate diet choices. With these two items, you can start to question if the diet you are looking at will help you or not. We have also provided you with a set of links that will give you deeper professional advice to help you tailor these building blocks to your goals.

The post What Are The Big Three In Diets first appeared on Simplified Living Lab.

Weight Loss is a Lucrative Industry

The weight loss industry was worth roughly $90 billion in 2023 according to Market Research. This is just the drugs, programs, and pills. The fitness industry adds another roughly $22.4 billion to that according to Health & Fitness. The sports nutrition market was worth about $44 billion in 2023 based on data from Allied Market Research. Dietary supplements are another huge industry weighing in at $183 billion based on research by Garage Gym Review.

Why is this industry making so much money? Everyone knows meeting your calorie and nutrition intake needs for your goals is not easy. All of us would love it if someone had a pill for that, or a program, or a supplement that made it so much easier right? If someone can give you something simple, for a fee, to help you meet your goals, why wouldn’t we? Well, we chose not to due to sustainability.

Some Things are Legit and Necessary

Let’s also qualify some things. There are legitimate medical drugs and supplements for weight loss/gain. These come from medical and healthcare professionals. For someone who has specific medical needs, some things can be prescribed. There are also nutritional substitutes recommended by your care providers when you are sick. In my case, it was to add mass after a month-long bout of mono left me 20 lbs lighter than I should have been. 

In these cases, the items prescribed or recommended don’t always come without a cost or risk. Some are meant to be used for a limited time. The insurance you have may not cover them which leaves you paying for them out of pocket. You may have adverse reactions to them. Having had reactions with medications I can say first hand it wasn’t a joy ride I wanted to take again unless my doctor told me to.

Some Things are Gray Areas

In our case, we wanted to be ahead of needing such drastic measures. We also looked into some of the more natural supplemental management tools such as Apple Cider Vinegar. With no real scientific evidence to back up the claims, we didn’t trust it (or any of them). It felt like we were being sold snake oil in the Old West. Again, it was another thing that just didn’t seem sustainable to use. The whole area of these types of supplements is worthy of an entire blog post at another time.

We know that programs and diets do work for some people. We began to question the long-term sustainability of the programs and diets. Programs and diets that create a permanent behavior change can create sustainable lifestyles. This was our takeaway from the initial research we did for ourselves.  All of them seemed to point directly back to what we were already learning. At their core, they were a series of goals to meet using controlled portion sizes and nutritional makeup.

Let’s Talk About Two Examples

The Basic: Here’s Your Program Plan

Let’s talk about an example. Weight Watchers has been around for a long time. It has changed and adapted and grown. The medical community supports it. Their big selling point is you can eat any food you like. They have apps, plans, nutritionists, and other professionals on their payroll to help you.  If it fits your points based on your profile, you can make and eat it. 

Will it help you? The answer is maybe. For us, we asked the question of whether it was sustainable long term. The answer for us was only if we were able to learn from it. We decided we didn’t want to invest our time or money in something we could learn ourselves.

For some, the idea of community, gamifying your weight goals, nutritional analysis, and other perks may help. A lot of what they offer is psychological support and mechanisms to keep you on track. At the time of writing this that was $23 a month. Cheap by most standards but couldn’t we do that ourselves?

A Bit More: We’re Your Personal Chef

We also looked at meal replacement programs like Jenny Craig. They have also been around for a long time. For a fee, you create a menu of items from their program, and they ship it to you. It would cut down our grocery bills and make life a lot easier to plan food and nutrition-wise. We travel so our menu had to be portable. The price tag was also around $150 a week per person at the time of writing this. For two people, for 52 weeks, that is $15,600 a year. 

Not Good, Not Bad, Not Sustainable

We realized that these types of diets, programs, and pills weren’t sustainable for us. Are you going to spend that money or stick to a menu someone else creates for the rest of your life to keep your goals? We weren’t.

It isn’t that Weight Watchers, Jenny Craig, or any type of plan is ‘good’ or ‘bad’. The issue is that if you aren’t learning how it manages your weight goals, it won’t become part of your habits and lifestyle. That means the gains we would make were tied to something we couldn’t sustain.

For us, this is why we invested in understanding these things the hard way. With all the apps, data, and information out there, we could do it ourselves. By taking the time to invest in ourselves we learned how to have healthier habits. More importantly, we learned how to handle situations the programs didn’t cover like when we were on vacation or traveling. 

We have talked about why many aspects of weight management such as diets, supplements, and pills can work in the short term but not the long. At the end of this post hopefully, you start to realize how an entire industry is trying to sell you many things you can do yourself. Not only can you do them yourself, you can change your life habits in the process. The win here is that you also don’t need to spend money to do it.

The post It’s About Goals Not Quick Fixes first appeared on Simplified Living Lab.

Portion or Serving Size, which is the correct way to discuss what you eat? We use portion size because there is an established convention of serving and serving size. Portions are a way to capture what we eat, not the serving size. We discuss why serving size is based on a different calorie per day intake than is currently used here.

Why is it so Small?

I have a frozen lasagna I like. I also love a certain brand of pot pie. Both of these items were in the frozen food aisle at our local grocery store. As we became more conscious of our goals with our calories, we started reading labels. As we alluded to in an earlier post, they weren’t what they seemed to be. Becoming more curious we started some experiments.

We bought and cooked one of the lasagnas. We then proceeded to portion it out based on what the company called a serving size. It was tiny when compared to what we were used to eating. It was also tiny compared to what I was used to at my favorite restaurants. We had the same issue with the pot pie. 

You Can’t Eat That Junk Then Right…Maybe?

That means we stopped eating it, correct? Not the lasagna. The lasagna serving size was simple to adjust the portion size by cutting it differently. It did make the pot pie a non-starter as it wasn’t sharable. This led us to another understanding. The nutrition label changes based on how much you eat. If you aren’t eating the recommended serving size, you aren’t getting what is on that label. 

In the case of the lasagna, we simply did some math and adjusted to our meal size. Their serving size was about 330 calories. We wanted 500 per meal. That was 1.5 times their serving size. That meant everything on the label went up by 50%. If there were 20g of protein per serving, our 500-calorie portion had 30g. If it had 1000 grams of sodium, that went up to 1,500 grams for our portion size. 

Recipes Have Serving Sizes Too

We also started looking at the recipes we were cooking. Most recipes online have the number of servings they make, the calories in them, and a rough nutrition breakdown.  We got downright geeky about it and started to weigh our portions for a while. Think that is a little too far? It was one of the most important exercises we ever did to get an idea of what we were eating.

If you are staying on a calorie budget, spend 2 or 3 weeks weighing portions. Knowing what 4 oz of chicken or beef looks like is important. Love eating mashed potatoes? Weigh out a portion of them to see what it looks like. Gravy is calorie dense so it is best to know what ½ cup of gravy looks like. 

No matter if you are losing, gaining, or trying to maintain your weight it is very difficult without knowing portion size. Because we aren’t selling a new diet or a miracle pill we won’t say it is easy. It is a pain in the backside to do this. Once you do it you will never look at food shows, restaurants, and even what you make the same. 

Go Forth and Feed!

Once you understand portion sizes, the calories, and the nutrition in them, you are empowered to control your eating. You can now make more informed choices. Want a protein boost, you know what that looks like on your plate. Carb loading for an event, you know how much pasta that is. At a company party, you have an idea of the difference between the tuna sandwich and the roast beef sandwich.

In this post, we covered how to start understanding portion sizes. We have also covered why understanding them is so important to weight management. Lastly, we have covered how nutrition is based on portion size and why changing that size changes the nutritional value of that meal. You should now feel empowered to make decisions based on your needs.

The post Serving Size Is Not The Best Guide first appeared on Simplified Living Lab.