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Old 11-15-2007, 06:27 PM   #91
George Mounce
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Re: What a nut!

Quote:
Originally Posted by Geoffrey Riddle View Post
According to Cordain's site (see link), Walnuts have an n6/n3 ratio of 4.19, making them tops in this respect. All the others you posted seem consistent w/ his numbers. I wonder why the disparity for Walnuts?
You are correct. Walnuts have the highest Omega-3s. But look again at walnuts versus macadamia nuts in the their total per ounce. Walnuts have a TON more Omega-6s. You are arguing a ratio over pure volume. Walnuts also carry over a lot more protein, something I don't want as I already have my protein dialed in. In my case I want a nut that is almost all fat, and macadamia nuts pretty much destroy every nut when it comes to being almost all fat.

It could be the walnut information I used on the USDA site versus what Cordain is using. I used black walnuts, seems he is using English ones maybe? The ratio is still 5:1 Omega-6 for English walnuts according to their data.

Personally it comes down to taste. I like macadamia nuts more then walnuts.

Brandon - I'm not looking to chomp nuts all day, but you add the amount of fish oil I take with a balance of whats in the nuts I do it, it comes out pretty darn good ratio.
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Old 11-16-2007, 10:46 PM   #92
Joe Ostermiller
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Re: George's Recipe Corner

This might be a stupid question, but its coming from a new zoner....and someone who's idea of cooking has been heating something up in the microwave!

So, I'm having trouble with the simplest thing...How the hell do you accurately measure a cup of broccoli for example? Maybe I'm over thinking it, but whenever I put broccoli into a cup, there is a lot of dead space in that cup and there is also a lot of broccoli that heaps up over the rim.

From everything I read about the zone, the more accurate you can be, the better...so how do you keep accurate on things like this?

Thanks!

(This pepper dude is cool)
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Old 11-17-2007, 12:15 AM   #93
Aileen Reid
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Re: George's Recipe Corner

I never use cupfuls of anything. Only fresh weight. Can you get an equivalence?
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Old 11-17-2007, 03:32 AM   #94
Jay Cohen
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Re: George's Recipe Corner

Joe;
IMHO, extra or less floret of any broccoli is not going to whack out your zone, keep measuring, get a good food scale, and after a while, you'll have portions so dialed in, you won't use either except to check your self.
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Old 11-17-2007, 08:31 AM   #95
George Mounce
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Re: George's Recipe Corner

Basically if its close to a cup, its a cup. If it is something like broccoli I do a "rounded cup" as you are right there is plenty of dead space.

I've found that you can be silly about it or you can enjoy life and make meals a lot quicker. At this point, if it is liquid I measure, if it is protein, it goes on the scale. If it is something that calls for a measurement (broccoli), I get close. If it it says 1/2 an apple is 1 block, then an apple to me is 2 blocks. For all I know it could be a 4-block apple, but I count it as two.

What ends up happening is that your intake values fluctuate and that is a GOOD thing. Keeps your body working.

I've uploaded a calculator that has UK values in mass.
Attached Files
File Type: email Zone Block Calculator.xls (126.0 KB, 642 views)
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Old 11-19-2007, 04:59 AM   #96
Timothy Walsh
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Re: George's Recipe Corner

Hey George a lil off topic, but i was wondering if you still had a link to your old Fitday logs.
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Old 11-19-2007, 07:14 AM   #97
George Mounce
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Re: George's Recipe Corner

Sent to ya!
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Old 11-19-2007, 09:02 AM   #98
Joe Ostermiller
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Re: George's Recipe Corner

Thanks for the input...and thanks for the calculator...that'll help out a lot!
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Old 11-19-2007, 09:40 AM   #99
George Mounce
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Re: George's Recipe Corner

No problem! I used the calculator for about a month, until I had all the values for 1 block memorized. Now it takes seconds to measure, rather then having to write out and do public math.
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Old 11-21-2007, 10:17 AM   #100
Timothy Walsh
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Re: George's Recipe Corner

Question about the crakers. Your ingredients call for more than your directions.

" ingredients:
1 1/4 cups buckwheat flour
1/2 teaspoon salt
2 tablespoons olive oil; more as needed
1 tablespoon flaxseed meal
8 tablespoons water; add more as needed
1 teaspoon seasoning such as chili powder, dried herbs etc (optional)

Directions:
Preheat oven to 400F.

Mix together well, preferably in a food processor, 1 cup of the flour, 1/2 teaspoon salt and oil ( use smaller amount for crisper crackers, or a larger amount for a richer flavor). Add 3 tablespoons water and mix well. Gradually add more water, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour. "

When should i add the flax? If this is a dumb question just let me know.
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