Just watched some second-string Einstein impersonator on the TV news telling me why I’m going to get cancer.
When people like this come on the TV is it just me who groans and ignores them?
Basically his point was: You should not put a pound of weight on after the age of 21, eat no processed food (like bacon & ham, work of demons apparently), eat lots of fruit & veg (get them chemicals in you), drink sensibly (one teaspoon of red wine every August is beneficial, girls sorry only half a teaspoon for you), work out until you are sweating like a glassblower’s armpit at least twice a day, eat no red meat at all ever ever ever blah blah blah and you MIGHT have a lower chance of cancer.
I wish these people would leave us alone.
Tea was a ham, bacon and processed cheese burger with chips no salad and a couple beers. Up yours Einstein
Nope it’s not only you who thinks that all these contradictaory multi million pound studies of ‘the bloody obvious’, two glass of this, this week is good for you but the next week it will kill you :bs:.
What happened to just eating what you need. If jimmy wants to drink 20 pints and eat 20 cheeseburgers of course he will die of an obesity drinking related cancerous item. I belive its called freedom of choice and the ‘no shit sherlock’ observation.
There is a down side to a bad diet that one of our guys at work has found in that too much white bread and red meat, not enough fibre etc has led to him getting severe constipation, so bad that he has torn his back passage by trying to force himself to cr@p. He’s a tough bloke, but he was almost in tears with the pain :eek:
Humans have been eating “red meat” since … well, since before I was a young lad only difference now is all the chemicals and shite that it’s enhanced with (I believe supermarkets are the main culprits ?) :sigh:
You know, I fail to see how Homo Sapiens have lasted so long :shrug:
You pay more because of a lack of volume pricing, and the fact that bringing meat to the table without chemicals and drugs is a more labour intensive, lower yield and therefore expensive operation.
Whilst I agree that a large portion of “Farmer’s Market” products are stupidly overpriced (in some dumb suicidal bid to cash in on the public’s interest in local food direct from the farm?), I’d personally pay a pound or two more for a steak that tastes like one