ok to eat junk food?

On Fri, 19 Dec 2003 21:16:46 GMT, "Per Elmsäter"
wrote:
another couple of years. How long has it been around in the states?
I was asking about this Fluff thing that I've never seen nor heard of
before.

Seems pretty old.
http://www.marshmallowfluff.com/htm/history_frame.shtml
Looks like it was mass-marketed in the New England area by 1930.
--
Rick Onanian

Peter wrote:

PB&J sandwiches were already a staple in children's lunch boxes in the
'60s.

Just what American kids need -- their daily dose of sugar, fat, and processed
white flour.

Matt O.

Rick Onanian wrote:

On Fri, 19 Dec 2003 21:16:46 GMT, "Per Elmsäter"
wrote:

another couple of years. How long has it been around in the states?
I was asking about this Fluff thing that I've never seen nor heard of
before.

Seems pretty old.
http://www.marshmallowfluff.com/htm/history_frame.shtml
Looks like it was mass-marketed in the New England area by 1930.

I saw a Martha Stewart show awhile back where she made her own marshmallow.
Now, that's a bit much! I was surprised, though -- it never occurred to me that
marshmallow was ever something people made in their own kitchens. I always
assumed it was a creation of the processed food industry. See, television *is*
educational!

Matt O.

Per Elmsäter wrote:

Peter wrote:

Per Elmsäter wrote:


I spread my Jelly pretty thin too on PB&J sandwiches. I still
haven't seen any on the shelves over here, so it'll probably be
another couple of years. How long has it been around in the states?

Invented in 1890 by Dr. Kellogg (also known for corn flakes).
Designed as a protein source for toothless patients.


I don't seem to remember it from
the sixties when I lived there.

PB&J sandwiches were already a staple in children's lunch boxes in the
'60s. When my brother moved back to Germany in the '50s my mother
always included a large jar of peanut butter in the 'care packages'
she sent him.


Sorry. I was a little unclear there. I wasn't talking about PB just then
although this whole thread has turned into a PB thread.
I was asking about this Fluff thing that I've never seen nor heard of
before.

Sorry about the misunderstanding. Fluff is a bit more recent having been
invented in 1917. The company sponsored the 'Flufferette' radio show in
the '30s and '40s.

Matt O'Toole wrote:

I saw a Martha Stewart show awhile back where she made her own marshmallow.
Now, that's a bit much! I was surprised, though -- it never occurred to me that
marshmallow was ever something people made in their own kitchens. I always
assumed it was a creation of the processed food industry. See, television *is*
educational!

LOL. If it wasn't for the little machines, people would be saying
the same thing about bread.

I salute Martha Stewart for not regarding marshmallow as declasse.
She probably made some snooty kind of chichi marshmallow with
high-quality ingredients, though.

Ben
Actually, I think the stuff is gross, although Mallomars are ok.

"Matt O'Toole" wrote in message
news
Cat Dailey wrote:

FWIW....I have borderline high "bad" cholesterol despite living on
tofu and twigs and riding 8-10,000 miles per year. I USED to eat a
lot of PB..the all natural kind...no hydrogenated oils, etc., just
peanuts and salt. One of the people I train does heart research and
advised me to stop eating PB sniff, sniff. The reason? When her
lab wanted to induce arthrosclerosis in lab animals, they fed them
peanut oil. I am seeing a lipid specialist on Jan 13th, so I'll let
you know what he says about PB.

Until then, Cat the hungry!

Yeah, keep us posted. Fortunately, I don't have cholesterol problems. In
fact,
my doctor told me to eat *more* fat a few years ago. However, I'd like to
make
sure the pipes remain unclogged!

Matt O.


I will, for sure, because I'd love to be able to eat it again!

Cat

From a quick google:

Diets with Peanuts Plus Peanut Butter or Peanut Oil Lower Total Cholesterol
and LDL-C...Eliminate Triglyceride Increase

This is a study that will set peanut butter lovers rejoicing. Dr. Penny
Kris-Etherton, Pennsylvania State University, and colleagues found that
diets high in peanuts plus peanut butter or peanut oil are as effective as
diets high in olive oil in protecting against heart disease. In fact, the
diets high in peanut products offered more heart disease protective benefits
than the very low fat diets.

The researchers compared the effects of five diets -- low fat, olive oil,
peanuts plus peanut butter, peanut oil, and typical American with 35 percent
fat -- on the blood lipids of 22 healthy men and women, ages 21-54, many of
whom had slightly elevated blood cholesterol at the beginning of the study.
The peanuts plus peanut butter, peanut oil, and olive oil diets all lowered
total and LDL cholesterol and triglyceride levels while not lowering the
beneficial HDL cholesterol levels. The low fat diet lowered LDL levels but
also lowered HDL cholesterol and increased triglyceride levels.

The so-called peanut diets actually had relatively small amounts of peanut
products, but they were eaten daily. For example, a little peanut butter was
added to a bagel in the morning, and a small serving of peanuts made an
afternoon snack. In the peanut oil diet, peanut oil replaced other oils used
for salads and entrees. All subjects maintained their starting weight
throughout the study, consisting of 25 days of each of the five diets. Dr.
Kris-Etherton believes the findings offer people another food option for
increasing monounsaturated fats in the diet and adding variety, flexibility,
and eating satisfaction to diet planning. The research team also believes
that the positive effects from peanut products may go beyond beneficial
fatty acids. Antioxidant Vitamin E, folic acid, phytochemicals, fiber,
minerals and plant protein contained in peanuts may all contribute to heart
disease protection.



--

Steve Juniper
"The problem with Texas Baptists is that they should have had their
heads held under longer."
-- Quoted by
Molly Ivins --

"Cat Dailey" wrote in message
...

"Matt O'Toole" wrote in message
...
David Reuteler wrote:

"Per Elmsater" wrote:

However I'm sure all the PB we get here is U.S. made. At least the
can
of Mississippi Belle PB I'm holding in my hand is. Strangely enough
this one contains sugar also. Never knew that was an ingredient in
PB.

i didn't think any other countries besides the USA, Canada and
possibly Australia ate peanut butter in any quantity. anyhow, most
american peanut butter contains vast quantities of sugar and you have
to go out of your way to get the good stuff (ingredients: peanuts,
salt). maybe we find it annoyingly difficult to stir it up and throw
it in the fridge.

You don't really have to go out of your way, you just have to pay more.
Real
peanut butter is expensive because it still has the valuable peanut oil in
it.
With the cheaper stuff, they remove the peanut oil and sell it, then
replace it
with cheaper canola oil, etc. -- not to mention sugar, preservatives, and
who
knows what else. But even the big brands sell "natural" peanut butter
with
nothing in it but peanuts and salt. It just costs twice as much as Skippy
or
Jif.

"Skippy*" brand name notwithstanding, Australians don't eat much peanut
butter.
When I lived there, we relied on care packages from the US. Australians
eat
lots of (cow) butter, honey, and that salty brown scum called Vegemite.

*Skippy -- an Australian TV icon from the 60s, like America's Lassie,
Flipper,
or Gentle Ben.

Matt O.


FWIW....I have borderline high "bad" cholesterol despite living on tofu and
twigs and riding 8-10,000 miles per year. I USED to eat a lot of PB..the
all natural kind...no hydrogenated oils, etc., just peanuts and salt. One
of the people I train does heart research and advised me to stop eating PB
sniff, sniff. The reason? When her lab wanted to induce arthrosclerosis
in lab animals, they fed them peanut oil. I am seeing a lipid specialist on
Jan 13th, so I'll let you know what he says about PB.

Until then, Cat the hungry!

"Matt O'Toole" wrote in message ...
Rick Onanian wrote:

On Fri, 19 Dec 2003 21:16:46 GMT, "Per Elmsäter"
wrote:

another couple of years. How long has it been around in the states?
I was asking about this Fluff thing that I've never seen nor heard of
before.

Seems pretty old.
http://www.marshmallowfluff.com/htm/history_frame.shtml
Looks like it was mass-marketed in the New England area by 1930.

I saw a Martha Stewart show awhile back where she made her own marshmallow.
Now, that's a bit much! I was surprised, though -- it never occurred to me that
marshmallow was ever something people made in their own kitchens. I always
assumed it was a creation of the processed food industry. See, television *is*
educational!

Matt O.

Dear Matt,

The marsh-mallow turns out to have an
impressively ancient history:

11. What is the origin and history of marshmallow candy?

Marshmallow candy dates back to ancient Egypt where it was a honey-based
candy flavored and thickened with the sap of the root of the
Marsh-Mallow plant (althea officinalis). Marsh-Mallow grows in salt
marshes and on banks near large bodies of water. It is common in the
eastern United States.

Until the mid 1800's, marshmallow candy was made using the sap of the
Marsh-Mallow plant. Gelatin replaces the sap in the modern recipes.

http://www.faqs.org/faqs/food/candy/...ection-12.html

Carl Fogel

"Steve Juniper" wrote in message
news:V%6Fb.615478$Fm2.555782@attbi_s04...
From a quick google:

Diets with Peanuts Plus Peanut Butter or Peanut Oil Lower Total
Cholesterol
and LDL-C...Eliminate Triglyceride Increase


lots snipped

I am very happy to read this, but until I see the lipid doc, I am not eating
any more peanut butter. The guy I am going to see is supposedly one of the
best in the country, so I will wait to see what he thinks. I am always a
little critical of studies of the type that only include 22 people for 25
days. How on earth can anyone extrapolate anything meaningful from that?
But thanks anyway,

Cat