I will be enjoying more eggs and cheese based on heart foundation nutrition advice. There will also be less butter, cream and red meat.
More eggs and cheese based on heart foundation nutrition advice
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The Heart Foundation recently updated its nutrition advice. The advice lifts restrictions on eggs and full-fat dairy milk products. The advice does, however, place further restrictions on red meat (meat from mammals, including horse, beef, pork, lamb, goat, llama, alpaca, rabbit, deer, cat, dog, platypus, echidna, wombat, kangaroo (and other macropods), and koalas to name some mammals which may be eaten in Australia). I’m guessing the nasty water rats in the artificial lakes of Canberra have also been eaten by someone before.
If I’m going to reduce the amount of mammalian meat in my diet, I’ll need to increase the amount of poultry and fish as well as consider more meat-free meals.
This also fits into some advice from the international agency which advises health authorities on risks of malignant diseases. Red meat has been classified as a probable carcinogen.
Quote: “Overall, the Working Group classified consumption of processed meat as “carcinogenic to humans” (Group 1) on the basis of sufficient evidence for colorectal cancer. Additionally, a positive association with the consumption of processed meat was found for stomach cancer.
The Working Group classified consumption of red meat as “probably carcinogenic to humans” (Group 2A). In making this evaluation, the Working Group took into consideration all the relevant data, including the substantial epidemiological data showing a positive association between consumption of red meat and colorectal cancer and the strong mechanistic evidence. Consumption of red meat was also positively associated with pancreatic and with prostate cancer.”
It doesn’t mean eating as many eggs and as much cheese as I want!
What I find odd is how the media in Australia went for the lowest common denominator (as it commonly does) and had sound bites suggesting consumers can eat as many eggs as they want to eat. It went as far as suggesting you could also enjoy as much cheese as you may want.
I find this sort of reporting to be scurrilous. It has become the standard of journalism in Australia. Not a high standard in my (uneducated) opinion.
You need to read the advice in full. If you are at risk of developing diabetes mellitus type 2 or have diabetes mellitus type 2, you should eat no more than seven eggs a week.
It’s NOT a free for all
It’s not a free for all. There are limits.
My concern from a meal planning and personal appetite perspective are that the heart foundation nutrition advice of 350 grams of mammalian meat is tiny. The advice as it’s written suggests you can get three meals from 350 grams. For me, a standard steak is >350 grams. If I go to a steak place, I’m looking to eat anywhere between 500 and 1000 grams.
I also love eating a few strips of pork belly every couple of weeks. From a home economics perspective, I’ve got more bang for my buck from making a couple of meals from a few strips of pork belly.
Beef and lamb are hideously expensive. Kangaroo is okay, but it’s not my favourite, and besides, it’s a lucky dip in terms of intestinal and tissue parasites.
What most Australians don’t realise is that commercially sold fish is also full of parasites. Fortunately cooking adequately kills most of the parasites, but many people enjoy eating their fish and other seafood raw (me included).
The advice continues to warn against butter, cream, ice cream, and dairy-based desserts.
It’s a good thing I’ve started enjoying leafy green vegetables more but I will have to continue to watch the amount of butter and cream I use.
I don’t know that I’d be that thrilled going to dinner with someone who works for or who advises the Heart Foundation.
It also doesn’t mean I can eat as much chicken and fish as I want
If you read the advice from IARC, it doesn’t say eating fish and non-mammalian meat is safe, it says there is currently insufficient evidence that fish and poultry are dangerous to human health.
What have I watched this week?
I haven’t watched all that much this week. I’ve been busy with work and like last week, I’ve been heading to my bed early most nights.
I did watch a recording of Prime Minister Morrison’s address to the Australian Public Service from Monday. I’m not about to provide personal commentary on the bulk of the content. In 2032, when I’ve reached the time to retire (and my 67th birthday) I’ll not be bound by codes of conduct and professional restrictions. In 2032, I’ll feel comfortable sharing my innermost thoughts and opinions. Obviously, I’ll be bound until I die when it comes to information associated with jobs that are not for public disclosure, fortunately, I can easily compartmentalise information and opinion.
The one thing I feel safe in commenting on is that Prime Minister Morrison mentioned one of Australia’s greatest sportspersons to have ever graced a sporting arena. Prime Minister Morrison mentioned the one and only Ray Price. Ray Price was a dual international playing Rugby League and Rugby Union for Australia. He was most well known as the toughest and fiercest lock forward to wear the number 8 on his back. This was in the days when the lock wore 8 rather than 13. The only thing that could have made him greater would be if he played his early rugby league in Queensland.
I think it’s a wonderful thing having a prime minister, our head of government, say so openly that he is a fan of the greatest (land-based) game of all. In a gracious move, to quell discontent, he did acknowledge that people who support other codes of football exist in Australia and he respects them too.
I will have to use him as a personal example, I fear I denigrate the lovers of Rugby Union, Touch Football, Soccer, American Football (USA and Canadian) and Australian Rules Football too much. It’s not really that I denigrate fans of those codes, it’s that I love Rugby League above them.
What have I listened to this week?
Just the usual podcasts which span Star Trek, comedy, technology, motoring, and food.
What have I eaten and photographed this week?
Videos
Photographs
This is a gallery of photographs. Click on one image and scroll through the rest of them.
Monday tea. Salmon and garlic lime Hollandaise slaw. #yummylummy #foodphotography #lowcarb #noaddedsugar Salmon, Hollandaise sauce, Cabbage, Carrot, Fennel, Onion, Lime juice, Garlic butter G’day food lovers, It’s Monday and I always have salmon on Mondays. I pan-fried this salmon skin-side down on a hot frypan for five minutes and then on the other side for one minute. I shredded red cabbage, sugarloaf cabbage, red onion, fennel, and carrot with a mandolin and dressed it with stick blender homemade Hollandaise sauce. If you want the recipe for the Hollandaise sauce send me a message. Catch you later. Bye. 
Celery, Carrot, Coon, and Dates 
Tuesday tea. Leftover sous vide pork loin cutlet with garlic lime Hollandaise slaw. #yummylummy #foodphotography #lowcarb #noaddedsugar #leftovers Pork, Hollandaise sauce, Cabbage, Carrot, Fennel, Onion, Lime juice, Garlic butter G’day food lovers, On the weekend I cooked pork cutlets sous vide so I could enjoy them during the week. I pulled my pork from the bag, cut along the bone of my pork with my Dick-brand boning knife and sliced my meat thinly. I shredded red cabbage, sugarloaf cabbage, red onion, fennel, and carrot with a mandolin and dressed it with stick blender homemade garlic lime Hollandaise sauce. I served dinner with an avocado cheek. If you want the recipe for the Hollandaise sauce send me a message. I love the taste of lime so I make my special sauce with lime. Catch you later. Bye. 
Sous vide duck breast, celery, carrot, and dates 
Blueberries, Chinese gooseberries, and tarty yoghurt 
Wednesday tea. MEATER™ made chicken, corn, and avocado. #yummylummy #foodphotography #lowcarb #noaddedsugar #meatermade Chicken, Corn, Avocado G’day food lovers, I had a big lunch today. I had leftover slow cooker ham hock cauliflower soup. I’ve been farting all afternoon. I went with a relatively light meal tonight. I used my MEATER™ wireless meat thermometer to cook my chicken thigh perfectly. I also cooked some sweet corn in the oven at the same time. I served the chicken and corn with an avocado cheek and a wedge of butter. If you like what I’m doing here, please let me know. Catch you later. Bye. 
Leftover slow cooker ham hock cauliflower soup 
The Owl Statue on Wednesday morning 
Thursday tea. Cheesy Coon™ vegetables. #yummylummy #foodphotography #lowcarb #noaddedsugar https://yumlum.co/30vjhO4 Cauliflower, Spring onion, Parsley, Almonds, Peanuts, Sesame seeds, Poppy seeds, Kale sprouts, Kale, Tomatoes, Coon™ cheese, Butter, Cream G’day food lovers, The Heart Foundation recently revised its nutrition advice. It lifted restrictions on eggs and dairy and recommended a reduction in mammalian meat. Tonight I’ve gone meat-free. In a frypan I heated up some cauliflower florets, kale sprouts, green kale leaves, spring onions, and parsley. I then added in some almond flakes and crushed peanuts along with some sesame seeds and poppy seeds. I added a knob of butter to get the greens glistening. I transferred everything to a baking dish and then added a splash of cream, some grated Coon™ cheese, and the cherry tomatoes. I baked it all at 200 °C for 20 minutes. Have a good one. Bye. 
Work meeting lunch 
Friday tea. Kentucky Fried Chicken 21-piece bucket. #yummylummy #foodphotography Chicken G’day food lovers, I caught up with a friend at work today who I haven’t seen for some time. We used to share a space each Friday and while working together we’d discuss food and our food interests. My friend eats very little meat apart from chicken but she was concerned for my health when I explained that I only ever buy a 21-piece bucket whenever I got to Kentucky Fried Chicken. She was teasing today about whether I might stop at KFC on the way home this afternoon. I said I wouldn’t know until I drove past the Woden KFC. Well I swerved into the left hand lane and drove in. Do you like Kentucky Fried Chicken? Catch you later Bye 
Garran Kitchen Steamed Duck Chinese Mushrooms 
Saturday tea. Sous vide duck breast MEATER™ made chicken thigh cabbage laksa. #yummylummy #foodphotography #lowcarb #noaddedsugar Duck, Chicken, Laksa paste, Cabbage, Spring onion, Red onion, Coriander, Coconut cream, Tomatoes 
Saturday lunch. Leftover KFC with kale sprouts. #yummylummy #foodphotography #lowcarb #noaddedsugar KFC, Kale sprouts, Almonds, Peanuts, Sesame seeds, Poppy seeds, Cream, Butter, Tomatoes, Avocado I peeled the skin off two pieces of KFC and put it in an oven to make it crispy. 
Harley Davidson 
Coffee and blog 
Lake Ginninderra 
Lake Ginninderra
Yummy Lummy this week
I made a cabbage soup with sous vide duck breast and MEATER™ made chicken thigh.
The cookbook
Nup, no progress this week. I’ve been too busy.
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Final thoughts
Will you have to modify your eating habits based on the new advice from the heart foundation? How much mammalian meat do you eat a week? What’s your favourite land-based game?
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— Gaz 🖖 (@garydlum) August 15, 2019
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Too much of anything is no good. I like my cheese but at the same time I don’t eat a wheel of cheese a week. I also like my meat, but I also eat vegetables and actually like eating vegetables.
Mmm…now I want a wheel of triple cream brie.
I had a pretty awful wheel of triple cream brie the other day. Back to Tasmanian Heritage triple cream brie.
I only eat Tasmanian Heritage now
That is a good choice and good idea. More cheese for you, Gaz.
All the cheese 😂
You put me on to it
Maybe you have tried this before Gary, but years ago, I exchanged cream with coconut milk, which gives a great taste and is much more healthy for us.
Thanks, Irene. From time to time I do use coconut milk.