The holy grill: A guilt-free superfood that tastes like bacon

[Omaha Steve]

http://cnnphilippines.com/lifestyle/2015/07/18/guilt-free-dulse-superfood-tastes-like-bacon.html

(CNN) — Food lovers might no longer have to choose between tastiness and healthiness.

As will be familiar to anyone miserably chewing through leaf after leaf of kale in a beleaguered attempt to shed a few pounds, it's hard to banish thoughts of cheeseburgers, pizza or — many a dieters' Achilles' heel — bacon.

But some of those cravings, at least, might soon be banished, if researchers at Oregon State University are correct.

Chris Langdon, a researcher at OSU's Hatfield Marine Science Center, has along with colleagues created and patented a new strain of dulse, a red seaweed which boasts amazing nutritional benefits.

FULL story at link.

[hobbit709]

1. Taste maybe, texture is probably way different.

[Erich Bloodaxe BSN]

2. Taste is good, but texture also matters.

There are foods I won't eat whole, because of texture issues, but I'm perfectly fine with if they've been thrown through a blender so that I can no longer feel that same texture.

[alfredo]

7. Okra is one many avoid because of the slimy texture.

[loudsue]

12. Okra on the grill with a little olive oil isn't slimy.

Grill it with a little garlic powder, it's awesome. Leave the little stem on so you can pick it up with your fingers. You can grill a lot of your summer garden veggies that way, or with just salt & pepper, and you will think you're in veggie heaven.

[alfredo]

15. My favorite is to snack on them while watering the garden.

Thanks for the grilling tip.

[daleanime]

17. oooohhhh......

adds to notebook

[Fred Sanders]

19. If after cooking orca has a slimy texture it has not been cooked right, or from frozen.

[alfredo]

21. It makes a great thickener in soups and stews

[Aerows]

43. Thus gumbo.

Gumbo is the African word for okra.

[alfredo]

44. And groundnut is the name for the peanut.

[malaise]

33. Mine is never slimy

We cut it up and stir fry it in a little olive oil and then add to a variety of dishes.

[alfredo]

36. I love it raw, right off the plant.

[malaise]

39. I'll try it

Never had it raw

[alfredo]

41. So good and crunchy.

[Shrike47]

3. If it really tastes like bacon, I'll try it. And it won't taste EXACTLY like bacon, and I'll avoid

Sometimes scientists and marketeers seem to come from Mars.

[CBGLuthier]

4. I just do not understand the attraction bacon holds

I seldom eat it. I prefer sausage but I don't eat that often either but bacon as an ingredient does nothing for me.

I very seldom think about any of the foods I no longer eat. Too many wonderful healthy vegetarian meals in the Indian food canon to explore.

[malaise]

34. We don't eat pork or red meat

but a few times a year we eat turkey bacon.

[alfredo]

42. salt, fat, mouthfeel, aroma hit that sweet spot for me. I rarely eat it.

[Fuddnik]

5. Go on the Atkins diet. Eat all the bacon you want.

Throw out the carbs.

[mucifer]

6. There are other reasons not to eat bacon

Animal suffering and environmental sustainability are the two big ones that come to mind for me.

[MJJP21]

8. Atkins

Atkins was way overweight when he died and those who knew him said his diet killed him. The evidence is pretty clear on eating a diet loaded with meat and fat. It isn't good.

[RufusTFirefly]

9. Ketosis! It's not a bug. It's a feature! n/t

[Erich Bloodaxe BSN]

11. I lost a lot of weight on a diet that chopped out carbs and replaced them with (less) fat and

protein. I also kinda buggered up my kidneys in the process, and I've got gout now, so I have to limit my protein intake.

Moderation is important in all things, even in trying ways to 'trick' your body into losing weight.

[Fuddnik]

13. I took off 40 lbs in 2 months on it.

And my labs came back from the doctor. Lower cholesterol, triglycerides, and BP. And it stays off, as long as you eliminate or minimize sugar and grains.

[GliderGuider]

28. 50 lb gone in a year

Blood lipids and BP normalized. Mood swings - gone. GERD - gone. Edema in my extremities - gone.

I dumped all major starches, sugars and alcohol. 80% of my calories come from meat, eggs and animal fats, the rest from non-starchy vegetables. I eat about a pound of bacon a day.

The idea that an animal-based diet is universally unhealthy is bullshit. Moral and ecological issues are another story though. You won't kill yourself by eating meat, but you will help kill the planet. That's something that each of us has to come to terms with for themselves, and a lot of your decision (like it was for me) depends on how unhealthy a starch- and sugar-based diet is for you.

[pnwmom]

38. He died at 72 after he slipped on the icy pavement and fell. Those who actually knew him, knew that.

He also wasn't fat. During his final hospital stay, while in a coma, he gained 63 pounds due to fluid retention, which had nothing to do with his diet.

https://en.wikipedia.org/wiki/Robert_Atkins_(nutritionist)
Heart attack[edit]
Atkins suffered a cardiac arrest in April 2002, leading many of his critics to point to this episode as proof of the inherent dangers in the consumption of high levels of saturated fat associated with the Atkins diet. In numerous interviews, however, Atkins stated that his heart attack was not the result of poor diet, but was rather caused by a chronic infection.[9] Atkins' personal physician and cardiologist, Dr. Patrick Fratellone, confirmed this assertion, saying, "We have been treating this condition, cardiomyopathy, for almost two years. Clearly, [Atkins'] own nutritional protocols have left him, at the age of 71, with an extraordinarily healthy cardiovascular system". According to reports on CNN at the time of Atkins' convalescence, Dr. Clyde Yancy, a cardiologist at theUniversity of Texas Southwestern Medical Center in Dallas and a member of the American Heart Association's national board of directors reported that "despite the obvious irony, I believe there is a total disconnect between [Atkins'] cardiac arrest and the health approach he popularizes".[14]
Death[edit]

On April 8, 2003, at age 72, Atkins fell on an icy pavement in New York, suffering severe head trauma. He spent nine days in intensive care before dying on April 17, 2003, from complications from his head injury.[15][16]

Dr. Patrick Fratellone treated Dr. Atkins from 1999 until 2002, and also worked with the doctor at the Atkins Center. He says Atkins suffered from cardiomyopathy, a chronic heart weakness. But this condition, he says, was caused by a virus—not his diet: “I was his attending cardiologist at that time. And I made the statement… When we did his angiogram, I mean, the doctor who performed it, said it's pristine for someone that eats his kind of diet… Pristine, meaning these are very clean arteries. I didn't want people to think that his diet caused his heart muscle – it was definitely a documented viral infection.”[17]

A medical report issued by the New York medical examiner's office a year after his death showed that Atkins had a history of heart attack, congestive heart failure and hypertension. It also noted that he weighed 258 pounds (117 kilograms) at death, but Dr. Atkins weighed 195 pounds (88 kilograms) the day after he entered the hospital following his fall; he gained 63 pounds (29 kilograms) from fluid retention during the nine days he was in a coma before he died.[15][18]

[alfredo]

10. north American lack an enzyme to digest seaweed.

evolution at work.

http://news.sciencemag.org/biology/2010/04/japanese-guts-are-made-sushi

Americans don't have the guts for sushi. At least that's the implication of a new study, which finds that Japanese people harbor enzymes in their intestinal bacteria that help them digest seaweed--enzymes that North Americans lack. What's more, Japanese may have first acquired these enzymes by eating bacteria that thrive on seaweed in the open ocean.

Mirjam Czjzek didn't set out to compare cross-cultural eating habits. Instead, the chemist at the Station Biologique de Roscoff, on the coast of Brittany in France, was interested in what it takes to digest a piece of seaweed. Unlike in land plants, the carbohydrates that make up seaweed are spangled with molecules of sulfur, so special enzymes are needed to break them down.

[drm604]

18. They acquired those bacteria by eating seaweed.

I would think the same thing would happen with North Americans.

[alfredo]

31. Not sure how long that will take.

[SoapBox]

14. My Alma Mater!

But bacon seaweed?

I'll stick to kale.

[SCVDem]

16. Soylent Red!!

IT'S BACON!!!

[Scuba]

20. "OSU had developed this variety that can be farmed, with the potential for a new industry for Oregon

Dear Scott Walker, This is what you're tryint to kill in our University of Wisconsin, you dumb fuck!!!

[Warpy]

22. I hope this stuff hits the shelves soon

I can see drying it and crumbling it into salads, cooking it with green beans, maybe even making BLTs with it. I haven't eaten real bacon since I was about 30, couldn't handle the grease and salt. Something with the flavor but not the grease and salt will be very welcome.

I doubt bacon lovers will be terribly impressed by it.

[aikoaiko]

23. I've heard this claim before. We'll see.

I'm doubtful.

[dembotoz]

24. soooo gmo food is fine here if it tastes like bacon?

[Ligyron]

25. There are smoked Seaweed products in Asian Markets

I've tried a few and they were eatable, but the salt and in some cases, overdoses of that and sesame oil kinda outdid the health factor to a large degree.

[GliderGuider]

26. There is already a healthy superfood that tastes like bacon. It's called...

Bacon.

But you have to work on the "guilt-free" part yourself. It might help to know that the idea that bacon (and meats in general) are unhealthy is nothing but ideology and propaganda.

Humans evolved eating meat, FFS.

Evidence for Meat-Eating by Early Humans

The first major evolutionary change in the human diet was the incorporation of meat and marrow from large animals, which occurred by at least 2.6 million years ago.

Oh, it's the nitrates and nitrites that are unhealthy? Well, why didn't you say so?

The Nitrate and Nitrite Myth: Another Reason Not To Fear Bacon

It may surprise you to learn that the vast majority of nitrate/nitrite exposure comes not from food, but from endogenous sources within the body. (1) In fact, nitrites are produced by your own body in greater amounts than can be obtained from food, and salivary nitrite accounts for 70-90% of our total nitrite exposure. In other words, your spit contains far more nitrites than anything you could ever eat.

The only sensible reason not to eat bacon IMO is a moral revulsion against CAFOs.

[hunter]

29. I thought you were going to talk about bad neighbors.

I'm always fearful that some of my not-so-distant distant Northern European ancestors, in very harsh times, would look upon their fatter bad neighbors as bacon...



It's part of the human heritage, of a survivor people living in rough unstable environments.

After the family dogs have been eaten, everyone outside family is game.

[GliderGuider]

30. Once it's in the pot, it's all just stew...

RICKETY TICKETY TIN
Tom Lehrer


About a maid I'll sing a song ……… sing rickety tickety tin
About a maid I'll sing a song who didn't have her family long
Not only did she do them wrong,
She did very one of them in, them in, she did every one of them in.

One day when she had nothing to do……… sing rickety tickety tin
One day when she had nothing to do she cut her baby brother in two
And served him up as an irish stew, and invited the neighbours in,
'bours in, invited the neighbours in...

[alfredo]

35. Many still depend on protein from the forest floor.

Grubs and insects are easy to gather and are packed with protein.

[Uncle Joe]

27. Kicked and recommended.

Thanks for the thread, Omaha Steve.

[restorefreedom]

32. i will take a plate

been veg for 30 years and i would love a "b" lt. grilled tempeh with smoked flavoring is a good option but i would definitely try this. and seaweed is really healthy.

[Bigmack]

37. Some people make bacon a religion....

[Vattel]

40. I won;t eat pork of any kind because pigs should be treated with kindness.

But I am always looking for something that tastes as good as pork.

[roody]

45. Is it genetically engineered?