Good Food, Good Flavor, Good Value, Good Packaging

[Steadman Uhlich]

Originally Posted by Myknjul

Steady,

Where did you find these for 28 cents each?

Thanks!

I am now, temporarily, in the Philippines. The local grocery store chain ( a national chain in PI) called "SaveMore" market is where I found them.

I do not know if the same product or packaging is available in the USA or elsewhere, but the brand is a US big brand "Hunts."

[Steadman Uhlich]

Originally Posted by redhead

Hi all - (Steady - good to hear from you again)

I just went on Amazon and Hunts sites looking for the bean pouch. That particular product not for sale on either site. It could be that it's considered "ethnic" food and they don't sell it here in the West - or maybe I'm just not looking in the right places. Guidance anyone?

I don't have an answer on that. But here in the PI, many foods are imported, and American brands are common.

Good luck.

[CaptTom]

Originally Posted by sartorst

Speaking of eating if you have not tried this product you should, it makes anything better

It ought to; it's loaded with salt. Every cook knows that's the "secret ingredient" to make everything taste better. The problem is, most of us get way too much of it, and that's probably not a good thing.

There are lots of spices you can use in lieu of salt, and some commercial products (like "Mrs. Dash"). I don't get too worked up over it either way, but some folks are trying to follow doctor's orders and avoid too much of it.

[Jdege]

Originally Posted by kentobin

I don't know what the current wisdom is but maybe 10 years ago my doctor said that around half the population is salt sensitive and it makes their blood pressure go up. At the time my blood pressure was borderline bad.

What really helped the blood pressure was retiring.

Current "wisdom" on dietary sodium is very much in flux.

We only think we know the truth about salt

Excess levels of sodium in the blood do cause high blood pressure, but there doesn't seem to be much of a link between how much salt we eat and how much is retained.

One thing that clearly does cause sodium retention is insulin - high insulin levels signal the kidneys to retain sodium. Which is one of the reasons why people who are insulin resistant or diabetic see such a fast loss of water weight, when they go on a low-carb diet. Their insulin levels come down, and they flush large amounts of sodium (and accompanying water). In fact, many people who go low-carb need to increase their dietary salt, to avoid nausea and muscle cramps.

[lobelia]

I can't help thinking that beans in a small cabin is an awkward choice!

(yes, I'm 12 mentally)

[boatman61]

Originally Posted by Jdege

Current "wisdom" on dietary sodium is very much in flux.

We only think we know the truth about salt

Excess levels of sodium in the blood do cause high blood pressure, but there doesn't seem to be much of a link between how much salt we eat and how much is retained.

One thing that clearly does cause sodium retention is insulin - high insulin levels signal the kidneys to retain sodium. Which is one of the reasons why people who are insulin resistant or diabetic see such a fast loss of water weight, when they go on a low-carb diet. Their insulin levels come down, and they flush large amounts of sodium (and accompanying water). In fact, many people who go low-carb need to increase their dietary salt, to avoid nausea and muscle cramps.

Living in the Tropics in my youth we took two salt tablets a day on top of normal salt consumption.. lose a lot in perspiration.. well I do..

[Jdege]

Originally Posted by boatman61

Living in the Tropics in my youth we took two salt tablets a day on top of normal salt consumption.. lose a lot in perspiration.. well I do..

Yep. And I bet you ate a relatively low-carb diet, and had normal insulin levels. (Relatively, as in 40-30-30, in comparison to the 65-25-10 that is the current recommendation.)

I remember back when I was a kid, I'd here jokes from the old folks about Chinese food - "I really like it, but when I eat it I'm hungry again in an hour."

Don't hear them, anymore. Partly because we don't tell ethnic jokes anymore (except about rednecks), but mostly because when you eat the Standard American Diet, you're hungry in an hour.

It's hard to grasp, sometimes, just how dramatically our diets have changed since the low-fat dogma took hold back in the 1980's.

And just how disastrous have been the consequences.

[CaptTom]

Originally Posted by Jdege

It's hard to grasp, sometimes, just how dramatically our diets have changed since the low-fat dogma took hold back in the 1980's.

And just how disastrous have been the consequences.

OK, first of all, "back in the 1980's" isn't really that long ago to me. I don't think my diet has changed for the worse. I now eat a lot less trans fat. I've been working to cut down on sugar and keep my intake of fiber up, with modest success. Otherwise, it's about the same.

If you really want to talk dietary changes, let's go back to the 60's. Kool-Aid was the go-to drink. The lucky kids got Tang. Margarine (made with trans fat) was replacing butter because it was thought to be healthier. And the gold standard for bread was Wonder Bread.

On the other hand, I could walk to the corner grocery store and buy melons and strawberries that were actually ripe, and flavorful. Not picked two weeks earlier and either rock-hard, tasteless and/or shriveled, like the ones we get today.

All in all, I think we know how to eat a lot better now. True, there's still a long way to go, and most of us don't make the effort we should. But I can't see where things are any worse than the 1980's.

[Andy744]

This reminds me of the film, “Blazing Saddles”