Fri, Oct-09-09, 09:17
|
|
Senior Member
Posts: 791
|
|
Plan: South Beach-esque
Stats: 194/159/140
BF:34% / 28% / 20%
Progress: 65%
|
|
He certainly hasn't always been a nutrition buff (OK, at least if he is he hasn't preached what he practices.) - it's hard to tell if it was an old show - I think it probably was, but one of the ones on this week about Southern biscuits a) refused to vilify lard (good) and b) still recommended Crisco over lard for biscuit-making (bad!).
The way he is with food science, though, will make him a really interesting nutrition buff if he is veering in that direction.
As an aside, you know there's some thread on this forum that talks about why obesity is so high and why a lot of it in the U.S. started to first appear in the South. One thing I thought was a little interesting from Alton's show was that years back the South had a lot of soft wheat, which has a lower protein content than hard wheat, so their flour had less gluten (it was more like cake flour and less like stretchy goo-making bread flour). But over time as shipping arose, etc., more gluteny flour (like all purpose flour, to a degree) wound up in the South.
I hardly think it would explain obesity in the South overall but if you had a lot of gluten sensitive people (which you might due to immigration patterns), and people at a lot of bread and breaded things, then a little change in the amount of a substance they're sensitive to might add to the obesity issue. (Then multiply that sort of thing by 1000 given all the other food changes in the U.S. over time.)
|