Luncheon Meat Quotes

I was trying to have an insight, and all I could think of was that I'd backed myself into a corner, and the corner was me.

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

Did you ever notice how very fickle males are?” she asked the horse. “And how very foolish females are about them?” she added, aware of how inexplicably deflated she felt. She realized as well that she was being completely irrational-she had not intended to come here, had not wanted him to be waiting, and now she felt almost like crying because he wasn’t! Giving the ribbons of her bonnet an impatient jerk, she untied them. Pulling the bonnet off, she pushed the back door of the cottage open, stepped inside-and froze in shock! Standing at the opposite side of the small room, his back to her, was Ian Thornton. His dark head was slightly bent as he gazed at the cheery little fire crackling in the fireplace, his hands shoved into the back waistband of his gray riding breeches, his booted foot upon the grate. He’d taken off his jacket, and beneath his soft lawn shirt his muscles flexed as he withdrew his right hand and shoved it through the side of his hair. Elizabeth’s gaze took in the sheer male beauty of his wide, masculine shoulders, his broad back and narrow waist. Something in the somber way he was standing-added to the fact that he’d waited more than two hours for her-made her doubt her earlier conviction that he hadn’t truly cared whether she came or not. And that was before she glanced sideways and saw the table. Her heart turned over when she saw the trouble he’d taken: A cream linen tablecloth covered with crude china, obviously borrowed from Charise’s house. In the center of the table a candle was lit, and a half-empty bottle of wine stood beside a platter of cold meat and cheese. In all her life Elizabeth had never known that a man could actually arrange a luncheon and set a table. Women did that. Women and servants. Not men who were so handsome they made one’s pulse race. It seemed she’d been standing there for several minutes, not mere seconds, when he stiffened suddenly, as if sensing her presence. He turned, and his harsh face softened with a wry smile: “You aren’t very punctual.” “I didn’t intend to come,” Elizabeth admitted, fighting to recover her balance and ignore the tug of his eyes and voice. “I got caught in the rain on my way to the village.” “You’re wet.” “I know.” “Come over by the fire.” When she continued to watch him warily, he took his foot off the grate and walked over to her. Elizabeth stood rooted to the floor, while all of Lucinda’s dark warnings about being alone with a man rushed through her mind. “What do you want?” she asked him breathlessly, feeling dwarfed by his towering height. “Your jacket.” “No-I think I’d like to keep it on.” “Off,” he insisted quietly. “It’s wet.” “Now see here!” she burst out backing toward the open door, clutching the edges of her jacket. “Elizabeth,” he said with reassuring calm, “I gave you my word you’d be safe if you came today.” Elizabeth briefly closed her eyes and nodded, “I know. I also know I shouldn’t be here. I really ought to leave. I should, shouldn’t I?” Opening her eyes again, she looked beseechingly into his-the seduced asking the seducer for advice. “Under the circumstances, I don’t think I’m the one you ought to ask.

Sally's father,' explained Walter, 'got me a job in a bank. I can't tell you what I suffered for three whole days. It was like a PG Wodehouse novel, only not funny at all, or perhaps I've no sense of humour. To begin with, I had to get up at eight every morning. One had much better be dead, you know. Then, my dear, the expense! I can't tell you what it cost me in taxis alone, not to mention the suit I had to buy - a most lugubrious black affair. There was no time to get back here for luncheon, and I couldn't go all day without seeing Sally, so we went to a restaurant that was recommended to us called "Simkins," too putting off. Sally was given some perfectly raw meat with blood instead of gravy, and naturally she nearly fainted, and she had to have brandy before I could get her out of the place. By then we were so upset that we felt we must go to the Ritz in order to be soothed, which meant more taxis. In the end we reckoned that those three days had cost me every penny of thirty pounds, so I gave it up. I can't afford that sort of thing, you know.

luncheon meats with 3 grams or less of fat.

Red meat and processed meats contain more saturated fat and trans fat than other animal products, and are the poorest food choices. However, the fat issue does not tell the whole story. Scientific studies have documented that red meat has a much more pronounced association with colon cancer and pancreatic cancer compared with other animal products.51 The consumption of red meat and processed meats on a regular basis more than doubles the risk of some cancers. Even ingesting a small amount of red meat, such as two to three ounces a day, has been shown to significantly increase the risk of cancer.52 Toxic nitrogenous compounds (called N-nitroso compounds) occur in larger concentrations in red meat and processed meats. Red meat also has high haem (also spelled heme) content. Haem is an iron-carrying protein, and it has been shown to have destructive effects on the cells lining our digestive tract.53 Processed meat, luncheon meat, barbecued meat, and red meat must not be a regular part of your diet if you are looking to maintain excellent health into your later years of life. Eating too many animal products and not enough vegetables increases one’s risk of cancer. To achieve optimal health, humans require a high exposure to a full symphony of phytochemicals found in unprocessed plant matter. Eating more animal products results in a smaller percentage of calories consumed from high phytochemical vegetation such as seeds, berries, vegetables and beans. Also, since animal products contain no fiber, they remain in the digestive tract longer, slowing digestive transit time and allowing heightened exposure to toxic compounds.

In February 1945, we received a letter from Bernie. It had been sent a year earlier, on the occasion of his marriage to Connie. It was an invitation to the festive luncheon at the Waldorf Astoria. The menu sounded like fiction: meat, vegetables, wines, desserts, liqueurs - all this just French and American names. We had not seen any of these foods in years. The name Waldorf Astoria did not mean anything either. We did not know at the time that my sister Betty had given birth to a daughter Frances in 1942 and that Sali had borne a son Allan in 1943. My parents were not aware that they had become grandparents of two new off-spring.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

I called them “toxic foods” because they are unhealthful and can cause harm to your future baby. They include swordfish, shark, king mackerel, and tilefish, soft cheeses and unpasteurized milk, hot dogs, luncheon meats, deli meats, raw or smoked seafood, raw or undercooked meat, unwashed vegetables, raw vegetable sprouts, unpasteurized juices, liver, saturated fats, trans fats, partially hydrogenated oils, added sugars including high-fructose corn syrup, refined flour, and herbal preparations.

Substituting large amounts of lean, often processed meat for carbohydrates was not a winning strategy.24 Reducing sugar and white bread was good advice. But replacing them with luncheon meats was not. Furthermore, with increased meal frequency, the protection of the incretin effect was diminished.