|Sautéed chicken liver and gizzard in tomato sauce with rice|
Food Diary (October 20, 2011)
Breakfast: Rolled oats with plums, sunflower seeds and flax seeds
Lunch: Sautéed chicken liver and gizzard in tomato sauce with rice
Dinner: Spinach in tikka masala sauce with oatmeal sourdough
Yesterday I wrote about the ban on foie gras in California. In case you are not aware there is ‘ethical foie gras’ produced in Spain. The liver comes from geese that force feed themselves. Geese normally migrate south at the start of winter. Just before embarking on their long journey the geese force feed themselves with extra food to stock up for the long flight. As soon as they are about to take off the ethical slaughter man comes and grabs them, saving them the trouble of embarking on a long and tiring journey.
Ethical foie gras comes with a much higher price tag. I have never tried this but I read reviews that it is different from the real thing.
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Source: Australian Food News
Scientists from the University of Sydney, Australia have discovered that the key to curbing appetites and preventing excessive consumption of fats and carbohydrates is including enough protein in our diets.
Twenty two participants were put on three diets over three separate four-day periods. The participants had a protein intake of either 10 per cent, 15 per cent or 25 per cent. Energy intake over each four-day period was monitored, as were hunger ratings on day four. Those with the lower protein percentage diets had a higher energy intake, mostly due to snack between meals.
Commenting on the new findings, Dr Gosby said, “Humans have a particularly strong appetite for protein, and when the proportion of protein in the diet is low this appetite can drive excess energy intake.
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