Fatty Thoughts Quotes

More often than not, expecting to lose weight without first losing the diet that made the weight loss necessary is like expecting a pig to be spotless after hosing it down while it was still rolling in mud.

[about Roscoe 'Fatty' Arbuckle during the filming of Windy Riley Goes Hollywood (1931)]: Oh, I thought he was magnificent in films. He was a wonderful dancer... a wonderful ballroom dancer, in his heyday. It was like floating in the arms of a huge donut... really delightful.

I had always believed that the very best food contains something elementally repugnant. That its innate grotesquerie is what makes it so perversely alluring. My own favorite foods tended toward a certain sludgy, muddy texture. And from the most expensive and genteel through to the indulgently crass, the appeal of slop abides: caviar, escargots, foie gras or hamburgers, kebabs, macaroni and cheese. Even vegetable soup forms a membrane. Apples begin rotting from the very first bite. No matter which end of the spectrum, there lies fundamentally and yet delectably disgusting, some squirmy, sinewy, oozing, greasy, sticky, glutinous, mushy, fatty, chewy, viscous thing that compels. The line between pleasure and revulsion can seem so very thin, if it even exists at all.

Will the devil be home?” “My grandma is not the devil,” Ben said, smiling despite the insult. “Besides, isn’t the devil a male?” “I thought so until I met your grandma. Could you tell her to stop calling me Fatty?” “You could stand to lose a little weight.

So, to sum up, King Harald Bluetooth united the tribes and formed the Kingdom of Denmark,’ Poe said. ‘And your point is …?’ Fatty Scraps said. ‘My point is that when the company who invented Bluetooth needed a name for technology that unites electronic devices, they thought of the king who united the tribes,’ Poe explained. ‘The Bluetooth logo is King Harald’s joined-up initials in ancient Viking.

You can cruise the world's millions of omega-3 Web sites without encountering any reflections about where these prized fatty acids are coming from and at what social or environmental cost. For some people, what goes into their bodies has become an overriding obsession. Perhaps we are witnessing a successor to the Me Generation--namely, the Don't Care About the Rest of the World as Long as I Have a Spa and Some Omega-3 Fatty Acids Generation. Let's call it the Omega-3 Generation for short. Or is that thought just too depressing?

Miranda ate four slices of greasy, fatty bacon, two sausage links, and a soft cheese Danish every morning, and washed it down with a tall latte from Starbucks (two raw sugars, remember!). As far as I could tell, the office was divided on whether she was permanently on the Atkins diet or just lucky enough to have a superhuman metabolism, the result of some pretty fantastic genes. Either way, she thought nothing of devouring the fattiest, the most sickeningly unhealthy foods--even though the rest of us weren't exactly afforded the same luxury.

The Paleo diet is about eliminating carbs Going along with the “caveman” image, many people mistakenly think that Paleo eating is all about tearing into endless plates of meat and nothing else. This is not true. On a Paleo eating plan, carbs are usually kept below 100 or 150 grams per day, which is actually ample. The kind of carbs is more important, and Paleo eaters get their carbohydrates from starchy vegetables, nuts and seeds instead of the empty calories from bread, rice or pasta. Paleo dieters will occasionally fast and put their bodies into ketosis, but this is not automatically a very low carb plan and has very little in common with the infamous Atkins diet. The Paleo diet is not practical Many people reel in horror at the thought that you could stay alive without grains. The truth is grains, especially wheat, are nutrient poor and usually only serve to disrupt blood sugar and insulin levels, promote fat storage and increase over time allergies, obesity and even the initial stages of type II diabetes. Grains contain phytates and other plant proteins that damage the intestinal lining and lead to leaky gut syndrome and a host of other complaints, not to mention overweight. A diet rich in empty carbohydrates is nutrient deficient, fattening and even addictive, if white sugar plays a big role. You can eat as much fat as you like on the Paleo diet Partly true. Again, it’s not so much the quantity but the quality of the fat in question. While eating fat has been shown again and again not to make you fat, it’s also important to choose the right kinds. Butter, good quality animal fats, avocado, coconut and olive oil as well as the fat found in eggs and good quality dairy are excellent for the health in every way. Avoid refined, deodorized and hydrogenated oils such as sunflower, cottonseed or canola oil. These are incredibly toxic to the body and high in inflammation causing Omega 6 fatty acids. Dairy is forbidden on the Paleo diet Always a point of debate, whether to eat dairy or not comes down to a matter of personal choice. Some of us possess the enzymes to properly digest milk, other do not. The only way to test for your own sensitivity is to experiment and listen to your body. If lactose is a problem, eat cultured dairy like yogurt, kefir and cheese. If milk forms a good part of your diet, be sure that you’re getting hormone free, grass fed milk from a quality source and don’t binge on milk as it’s also quite high in carbohydrates. If fat loss is your main goal, eliminate dairy until your goal weight is reached.

The first had been ordinary ground chuck, good and fatty, seasoned with salt and pepper- the most underrated beef seasoning there was- and smashed on the griddle. The second was brisket. Toothsome, but leaner than chuck. If she went with that, she'd have to add some oil to the mix, maybe smoky olive oil, to give it some juice. For now, the buttered bun did some of the work for her and kept the playing field even. But she would probably go with her third option: brisket, chuck, and short rib mixed. It wasn't as expensive as the pure brisket, but she thought it was far better. Then again, the fact that it wasn't as expensive was part of what made it a better option to her, so she wasn't entirely sure she trusted her own taste on this.

This one is skewered guts. It's all the guts except the liver." "It's got that unique texture of a gut, with a slightly bitter taste!" "The flavor of the guts tends to seep out when you make soup with it, but this retains all its refreshing original flavor!" "This is a fin skewer. As you can guess from its name, it's the dorsal fin of the eel... ... wrapped around a skewer with ribs and garlic chives." "This is my favorite one!" "They throw these parts away when they make kabayaki." "Ah! I understand why this is your favorite, Yamaoka-san! The eel and the garlic chives create a rich, savory flavor!" "I never thought eel and garlic chives would go so well together!" "The dorsal fin of a left-eyed flounder is called an engawa, and it's considered a delicacy. It's the most active part of the fish's body, so it's fatty and good to eat." "The same goes for the eel." "This one is the collar. It's the meat around the neck, below the eyes... ... which I cut open and skewered after taking the head off. The head bone is very tough, so this is the only part of the eel I throw away." "Hmm, so it's called the "collar" because it's the area around the neck." "It has a complex flavor to it too. It's totally different from the stomach meat, the guts or the dorsal fin!" "It kind of tastes like a mixture of fish and lamb meat! There are so many other skewers, right?!" "Yahata-maki, which is eel meat wrapped around burdock. Tanzaku, where the meat has been cut like strips of paper. Smoked eel. And of course, we can't forget the famous kabayaki.

The healthiest carbohydrates come from whole grains, legumes, vegetables and whole fruits. The least healthy carbohydrates come from white bread, white rice, past and other refined grains, sugary foods and drinks and potatoes. There is an easy way to tell healthy fats from unhealthy fats. Most of the healthy fats - the monounsaturated and polyunsaturated fats - come from plants and are liquid at room temperature. Rich green olive oil, golden sunflower oil, the oil that rises to the top of a jar of natural nut butter and the oils that come from fatty fish and all examples of healthy unsaturated fats. The unhealthy fats ( saturated fats ) and the very unhealthy fats ( trans fats ) tend to be solid at room temperature, such as the fat that marbles a steak or that is found in a stick of butter. Meat and full fat dairy products are the biggest sources of saturated fat in the western diet. So for good health, enjoy healthy fats, limit saturated fat and avoid trans fat. Mindfulness practice touches the stillness in ourselves. It allows us to calm down and reflect so that we can reconnect with our true self. When we are free from our automatic responses, we can see more clearly things as they are, from moment to moment, without judgment, preconceived notions or bias. We get to know ourselves better. We become more more in tune with our own feelings, actions and thoughts as well as with the feelings, actions and thoughts of others. You need to ask yourself what is it that you really want. Often our habit energy and fear prevent us from identifying what we want and from living healthily. The essential point is that we do not try to repress our afflictions, our negative energies, because the more we resist or fight them, the stronger they will grow in us. We need only to learn to recognize them, embrace them and bathe them in the energy of mindfulness. Once you can be in the present, you will recognize that your fears, anger and despair are all projections from the past. They are not the present reality. Don't just sit there and wait for your negative feelings to pass. Complaining will not change your life. Change your thinking and you can let go of limitations you imposed on yourself. Explore and be proactive. I am aware that happiness depends on my mental attitude and not on external conditions and that I can live happily in the present moment simply by remembering that I already have more than enough conditions to be happy. Aware of the suffering caused by unmindful speech and the inability to listen to others, I am committed to cultivating loving speech and compassionate listening in order to relieve suffering and to promote reconciliation and peace in myself and among other people. I am determined not to try to cover up loneliness, anxiety or other suffering by losing myself in consumption.

Increase your BDNF. Until recently, it was thought that no new brain cells could be grown. That changed with the discovery of a protein called BDNF (brain-derived neurotrophic factor). When activated through epigenetics, neurons grow, as do connections between the nerve cells to repair damaged cells. Many things can stimulate the expression of BDNF, including: Aerobic exercise, weight lifting, and regular walking. Quality time in the sun. A traditional Mediterranean diet and foods high in polyphenols and flavonoids, including blueberries, green tea, olive oil, black pepper, turmeric, chocolate, and omega-3 fatty acids. Prebiotics (insoluble foods that good bacteria feed on), such as garlic, lentils, mustard greens, onions, tomatoes, bananas, asparagus, barley, and leeks.

Like a form of energy, the arousal of anxiety takes on a positive or negative cast depending on how an individual responds to a particular stressor, or outside force. I realized that the positive feelings I was experiencing were actually neurobiological responses to the exercise, clean diet, and meditation I had sought out at the prompting of my negative thoughts, which had been prompted by negative responses to former stressors (too many deadlines, too many days without a break or prolonged rest, too many sugary, fatty dinners accompanied by little if any exercise).

The couldn't-care-less boys, the chaps who imagined that now that the war was over there was no need for further effort, the soldiers that slopped past officers without saluting, the Very Important Persons who talked eloquent tripe with their lips and dissembled in their fatty hearts, the morons and the knaves who played for the present rather than the future, the cacklers at parties and the delighters in horses' legs, they weren't trying to try because they thought that nobody else was trying to try either. It was, of course, a contagion from which the world had always suffered, but it was much more dangerous now than in the time of Charles the Second, when boys of nineteen had not been able to destroy cathedrals by pressing buttons.

For one, the lomo saltado was so delicious I thought I might forget my own name. It was beef tenderloin stir-fried so that the sugars in the marinade caramelized on the outside, making it crispy and chewy and as tender as the name in the middle, on a big blue platter piled high with roasted tomatoes, various salsas and chiles, and crispy fries. The idea was to wrap pieces of beef and the toppings in the scallion pancakes that came along with it. What resulted were flavor bombs, savory and spicy and fatty and crispy, all accentuated by the sweet, tangy pop of tomato. Flakes of scallion pancakes drifted from my lips down to my plate as my teeth crunched through each bite. "I can't even handle how good this is," I said, then swallowed because I couldn't wait to say it. The other two dishes we'd ordered were pretty great, too----a whole branzino marinated and charred so that we picked it clean off its spindly bones and ate it with greens and roasted peppers; a half chicken roasted with aji amarillo chile paste and served over shiitake mushrooms and a lime crema---but the lomo saltado was the true star of the table. I could already picture how it was going to look on my page. The golden-brown fries glistening with oil. The beef shaded from light pink in the center to deep brown on the edges. The ruby red tomatoes nestled among them. And the scallion pancakes serving as a lacy backdrop.

Fatty couldn't stand it. "Are you gonna write a sermon on that thing 'fore you eat it?" he asked. Paper shot Fatty an icy look. "Don't mind him, Miggy. Sometimes real thoughts work their way up to his mouth." "It's all right." She turned to Fatty. "It's my pie, honey. You against me eating it like I want?" "Not at all. But I'll be in the cacklehouse if I have to set here waiting for you to tell us a way to do, uh... what Paper wants done." "Is it just Paper that wants it to be done?" Fatty fell silent. He felt Nate's eyes boring into him. He cleared his throat. "I'm here 'cause Paper asked me to come," he said. "And I'm here to eat pie," Miggy said. "And I will do it in the manner I please." She placed the forkful of sweet potato pie in her mouth, chewed slowly, swallowed, then continued.

Natural Ways to Help Depression Depression is not one illness. Like anxiety, the pandemic spawned a whole new level of people being diagnosed with depression and placed on antidepressant medication, without ever getting a proper evaluation or trying simple fixes. Here are nine common things I do for patients before prescribing antidepressant medication. 1. Check for and (if necessary) correct thyroid hormone abnormalities. 2. Work with a nutritionally informed physician to optimize your folate, vitamin B12, vitamin D, homocysteine, and omega-3 fatty acids. I’m convinced that without doing these nutritional fixes, patients are less likely to respond to the medications. 3. Try an elimination diet for three weeks. 4. Add colorful fruits and vegetables into your diet. 5. Eliminate the ANTs (automatic negative thoughts). See days 22, 116–117. 6. Exercise—walk like you are late for 45 minutes four times a week. This has been found to be as effective as antidepressant medication.[1] 7. Add one of the following supplements to your daily routine: Saffron 30 mg/day; curcumin, not as turmeric root but as Longvida, which is much more efficiently absorbed; zinc as citrate or glycinate 30 mg (tolerable upper level is 40 mg/day for adults, 34 mg/day for adolescents, less for younger kids); or magnesium glycinate, citrate, or malate, 100–500 mg with 30 mg of vitamin B6. 8. Consume probiotics daily. 9. Try morning bright light therapy with a therapeutic lamp of 10,000 lux for 20–30 minutes. If someone comes to me with depression, I order screening labs, teach them not to believe every negative thought they have, give them basic supplements (saffron, zinc, curcumins, and omega-3s), and encourage them to exercise. Many people never need medication if they follow through with the program. If the above interventions are ineffective, I’ll try other nutraceuticals or medications targeted to their specific type of depression (take the test at brainhealthassessment.com).

Fatty thought her face was sour enough to curdle a cow, but then again, Gene was ugly enough to shake the scare out of a thicket, so they were quite the pair.

If we are at a constant state of peace it is easier to have mental clarity. With mental clarity it is easier to memorize, retain, and recall the word of God. The more you grow in the Lord in these areas the easier it becomes to retain the word of God if applied correctly. Much like the statement, “the rich get richer” even so the “godly get godlier.” The best way to exercise ourselves mentally is also the same way we exercise ourselves in godliness. As we exercise ourselves towards godliness, we obtain the mind of Christ. A mind which is a loving, sober, holy, and a peacefully, wise mind. When seeking to memorize large amount of text it causes stress on the brain. As it is written, “And further, my son, be admonished by these. Of making many books there is no end, and much study is wearisome to the flesh.” Ecc 12:12  If we are not at peace within ourselves, but tired or stressed out already, then it only adds fuel to the fire. A fire we are trying to put out. Similarly, if we are overly excited it can also be difficult to tame our mind. An overly excited mind can act like a raging bull trampling about wherever it desires. In such a case we need to learn self-discipline. If it is hard for us to grapple our thoughts because our thoughts are running a rampage then we need to discipline ourselves to sit in the presence of the Spirit and have a mind that is at peace. Therefore it is good to meditate on the presence of the Lord and relax before you memorize that you may be ready for the memorizing marathon. Usually if you’re tired or very stressed out that is a time to take a break and rest in the Lord. Make sure you’re both getting plenty of sleep and resting in the presence of the Lord. By continuing in His spirit it will be easier to meditate on Him and His word when the time comes. As we stated before a marathon runner is mindful of their diet. Likewise certain foods can give us a cloudy head, whereas others can give us clarity. When we eat right it helps our mental state. By eating processed foods, refined sugars, highly salty foods, and highly fatty foods it can affect the mind so that it’s hard to think. There have been studies which have proven that after eating fast food many people become depressed, tired, and drowsy. But to keep yourself alert and healthy, it is better to eat whole grain foods, fewer salty foods, less foods high in fat, higher protein foods, and whole foods. Whole foods are foods with no processing. Such as eggs, unprocessed meats (chicken breasts, etc.), whole grains (oatmeal, rice, whole wheat flour etc).

The following are all foods you should feel welcome to eat freely (unless, of course, you know they bother your stomach): Alliums (Onions, Leeks, Garlic, Scallions): This category of foods, in particular, is an excellent source of prebiotics and can be extremely nourishing to our bugs. If you thought certain foods were lacking in flavor, try sautéing what you think of as that “boring” vegetable or tofu with any member of this family and witness the makeover. Good-quality olive oil, sesame oil, or coconut oil can all help with the transformation of taste. *Beans, Legumes, and Pulses: This family of foods is one of the easiest ways to get a high amount of fiber in a small amount of food. You know how beans make some folks a little gassy? That’s a by-product of our bacterial buddies chowing down on that chili you just consumed for dinner. Don’t get stuck in a bean rut. Seek out your bean aisle or peruse the bulk bin at your local grocery store and see if you can try for three different types of beans each week. Great northern, anyone? Brightly Colored Fruits and Vegetables: Not only do these gems provide fiber, but they are also filled with polyphenols that increase diversity in the gut and offer anti-inflammatory compounds that are essential for disease prevention and healing. Please note that white and brown are colors in this category—hello, cauliflower, daikon radish, and mushrooms! Good fungi are particularly anti-inflammatory, rich in beta-glucans, and a good source of the immune-supportive vitamin D. Remember that variety is key here. Just because broccoli gets a special place in the world of superfoods doesn’t mean that you should eat only broccoli. Branch out: How about trying bok choy, napa cabbage, or an orange pepper? Include a spectrum of color on your plate and make sure that some of these vegetables are periodically eaten raw or lightly steamed, which may have greater benefits to your microbiome. Herbs and Spices: Not only incredibly rich in those anti-inflammatory polyphenols, this category of foods also has natural digestive-aid properties that can help improve the digestibility of certain foods like beans. They can also stimulate the production of bile, an essential part of our body’s mode of breaking down fat. Plus, they add pizzazz to any meal. Nuts, Seeds, and Their Respective Butters: This family of foods provides fiber, and it is also a good source of healthy and anti-inflammatory fats that help keep the digestive tract balanced and nourished. It’s time to step out of that almond rut and seek out new nutty experiences. Walnuts have been shown to confer excellent benefits on the microbiome because of their high omega-3 and polyphenol content. And if you haven’t tasted a buttery hemp seed, also rich in omega-3s and fantastic atop oatmeal, here’s your opportunity. Starchy Vegetables: These hearty vegetables are a great source of fiber and beneficial plant chemicals. When slightly cooled, they are also a source of something called resistant starch, which feeds the bacteria and enables them to create those fantabulous short-chain fatty acids. These include foods like potatoes, winter squash, and root vegetables like parsnips, beets, and rutabaga. When was the last time you munched on rutabaga? This might be your chance! Teas: This can be green, white, or black tea, all of which contain healthy anti-inflammatory compounds that are beneficial for our microbes and overall gut health. It can also be herbal tea, which is an easy way to add overall health-supportive nutrients to our diet without a lot of additional burden on our digestive system. Unprocessed Whole Grains: These are wonderful complex carbohydrates (meaning fiber-filled), which both nourish those gut bugs and have numerous vitamins and minerals that support our health. Branch out and try some new ones like millet, buckwheat, and amaranth. FOODS TO EAT IN MODERATION

This second wave of synaptogenesis is not confined to the frontal lobes. When the UCLA team scanned the brains of nineteen normal children and adolescents, ages seven and sixteen, they found that the parietal lobes (which integrate information from far-flung neighborhoods of the brain, such as auditory, tactile, and visual signals) are still maturing through the midteens. The long nerve fibers called white matter are probably still being sheathed in myelin, the fatty substance that lets nerves transmit signals faster and more efficiently. As a result, circuits that make sense of disparate information are works in progress through age sixteen or so. The parietal lobes reach their gray matter peak at age ten (in girls) or twelve (in boys) and are then pruned. But the temporal lobes, seats of language as well as emotional control, do not reach their gray matter maximum until age sixteen, Giedd finds. Only then do they undergo pruning. The teen brain, it seems, reprises one of the most momentous acts of infancy, the overproduction and then pruning of neuronal branches. “The brain,” says Sowell, “undergoes dynamic changes much later than we originally thought.

I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance." "No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes. In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike." "Uh, I get that much, but, like, how did he manage to get that rich of a fragrance with only one spice? His dish's impact was on par with Ryo's!" "Yes! Just searing not give that punch. It is inconceivable!" "I used kaeshi sauce. Right before serving, I brushed a thin layer of kaeshi onto the fish slices." "Kaeshi? Does he mean the ramen soup base?!" "Kaeshi was mentioned during the Ramen Bout in the Quarterfinals, yes. It seems this time it is being used in a purely Japanese fashion." "Kaeshi? Like Tsubame-Gaeshi Sword Cut, yes? Kojiro Sasaki Swallow Cut!" "I'm surprised you're familiar with that sword technique. But no, this is different. Kaeshi is a mixture of soy sauce, mirin and sake. It is most often diluted with dashi stock to go with noodles. It is considered an all-purpose seasoning that can be used in almost any Japanese dish." "No wonder! Fish meat generally does not brown easily, even when using the high, focused heat of a blowtorch. But the sugars present in kaeshi make that easier! It also prevents the heating time from dragging out too long and ruining the freshness of the fish. " "The fatty acids of the fish mix with the sugars in the kaeshi. Add heat and they will sizzle and boil.

He's panfried those thick, juicy chunks of eel to a perfect golden brown!" "And now he's going to simmer it in red wine with a bouquet garnish!" "I thought so. Ryo Kurokiba is making a matelote!" EEL MATELOTE Coming from the French word for sailor, matelote is freshwater fish stewed in a red-wine sauce. Any fish can be used, but the most traditional preparations include freshwater eel. "That is definitely a dish fit for the Western-Entrée theme." "Huh? Didn't he have the eel filleted before? Now they're back to their old shape again." "He wrapped them in a crépine to hold them in shape. A logical choice, given the chef. The fattiness of the crépine adds depth to the eel's flavor, giving it a greater punch." Eel Matelote... hot and fluffy mashed potatoes... handmade brioche rolls... He's quickly and efficiently playing his cards one by one! I see. So this... ... is how he pieces together such powerful dishes. He has built a deck packed with strong cards to completely overpower his opponent... ... just like a veteran card gamer!

So luscious! The dressing is extra-virgin olive oil and wine vinegar exquisitely melded with pureed pike liver. The rich, full-bodied flavor of the liver seeps into the tongue, gracefully underscoring the mild sweetness of the fatty meat. I feel like I'm drowning in a tidal wave of flavor and fragrance! Unbelievable! How many spices must he have mixed to-" "No. The spice used in this dish... ... is allspice alone." "What?!" "I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance." "No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes. In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike.