▲ 1238 ▼ Putting the die in diet (lemmy.dbzer0.com) submitted 2 years ago by SnokenKeekaGuard@lemmy.dbzer0.com to c/lemmyshitpost@lemmy.world 259 comments fedilink hide all child comments
[–] ExtremeDullard@lemmy.sdf.org 115 points 2 years ago (1 child) Clearly the key to success is how hard-boiled the eggs are. permalink fedilink source hideshow 2 child comments replies: [–] Drusas@fedia.io 29 points 2 years ago (3 children) I was a little curious why the egg has to be hard boiled. permalink fedilink source parent hideshow 6 child comments replies: [–] Mouselemming@sh.itjust.works 34 points 2 years ago (2 children) Because it's harder to digest! The point is, you use more calories digesting a hard boiled egg than you get from it. Or so the theory was at the time. permalink fedilink source parent hideshow 4 child comments replies: [–] DragonTypeWyvern@midwest.social 35 points 2 years ago (1 child) Well that's just fucking nonsense. At least the celery myth starts on the premise that celery has 15 calories a serving instead of an egg, a food literally packed with all the calories and protein you need to make a baby chicken. permalink fedilink source parent hideshow 2 child comments replies: [–] jaybone@lemmy.world 1 point 2 years ago (1 child) Does celery have a lot of protein? TIL permalink fedilink source parent hideshow 2 child comments replies: [–] SolarMonkey@slrpnk.net 11 points 2 years ago No, but it also isn’t calorie-neutral, or calorie-reducing like fad diets claim.. permalink fedilink source parent [–] captainlezbian@lemmy.world 5 points 2 years ago That's nuts. I just assumed it was because hardboiled eggs are cooked without additional fat permalink fedilink source parent [+] jewbacca117@lemmy.world 15 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] SolarMonkey@slrpnk.net 6 points 2 years ago* (1 child) Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…) I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference.. I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access.. permalink fedilink source parent hideshow 2 child comments replies: [+] jewbacca117@lemmy.world 3 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent [–] pelespirit@sh.itjust.works 4 points 2 years ago* No butter or margarine maybe? permalink fedilink source parent
[–] Drusas@fedia.io 29 points 2 years ago (3 children) I was a little curious why the egg has to be hard boiled. permalink fedilink source parent hideshow 6 child comments replies: [–] Mouselemming@sh.itjust.works 34 points 2 years ago (2 children) Because it's harder to digest! The point is, you use more calories digesting a hard boiled egg than you get from it. Or so the theory was at the time. permalink fedilink source parent hideshow 4 child comments replies: [–] DragonTypeWyvern@midwest.social 35 points 2 years ago (1 child) Well that's just fucking nonsense. At least the celery myth starts on the premise that celery has 15 calories a serving instead of an egg, a food literally packed with all the calories and protein you need to make a baby chicken. permalink fedilink source parent hideshow 2 child comments replies: [–] jaybone@lemmy.world 1 point 2 years ago (1 child) Does celery have a lot of protein? TIL permalink fedilink source parent hideshow 2 child comments replies: [–] SolarMonkey@slrpnk.net 11 points 2 years ago No, but it also isn’t calorie-neutral, or calorie-reducing like fad diets claim.. permalink fedilink source parent [–] captainlezbian@lemmy.world 5 points 2 years ago That's nuts. I just assumed it was because hardboiled eggs are cooked without additional fat permalink fedilink source parent [+] jewbacca117@lemmy.world 15 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] SolarMonkey@slrpnk.net 6 points 2 years ago* (1 child) Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…) I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference.. I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access.. permalink fedilink source parent hideshow 2 child comments replies: [+] jewbacca117@lemmy.world 3 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent [–] pelespirit@sh.itjust.works 4 points 2 years ago* No butter or margarine maybe? permalink fedilink source parent
[–] Mouselemming@sh.itjust.works 34 points 2 years ago (2 children) Because it's harder to digest! The point is, you use more calories digesting a hard boiled egg than you get from it. Or so the theory was at the time. permalink fedilink source parent hideshow 4 child comments replies: [–] DragonTypeWyvern@midwest.social 35 points 2 years ago (1 child) Well that's just fucking nonsense. At least the celery myth starts on the premise that celery has 15 calories a serving instead of an egg, a food literally packed with all the calories and protein you need to make a baby chicken. permalink fedilink source parent hideshow 2 child comments replies: [–] jaybone@lemmy.world 1 point 2 years ago (1 child) Does celery have a lot of protein? TIL permalink fedilink source parent hideshow 2 child comments replies: [–] SolarMonkey@slrpnk.net 11 points 2 years ago No, but it also isn’t calorie-neutral, or calorie-reducing like fad diets claim.. permalink fedilink source parent [–] captainlezbian@lemmy.world 5 points 2 years ago That's nuts. I just assumed it was because hardboiled eggs are cooked without additional fat permalink fedilink source parent
[–] DragonTypeWyvern@midwest.social 35 points 2 years ago (1 child) Well that's just fucking nonsense. At least the celery myth starts on the premise that celery has 15 calories a serving instead of an egg, a food literally packed with all the calories and protein you need to make a baby chicken. permalink fedilink source parent hideshow 2 child comments replies: [–] jaybone@lemmy.world 1 point 2 years ago (1 child) Does celery have a lot of protein? TIL permalink fedilink source parent hideshow 2 child comments replies: [–] SolarMonkey@slrpnk.net 11 points 2 years ago No, but it also isn’t calorie-neutral, or calorie-reducing like fad diets claim.. permalink fedilink source parent
[–] jaybone@lemmy.world 1 point 2 years ago (1 child) Does celery have a lot of protein? TIL permalink fedilink source parent hideshow 2 child comments replies: [–] SolarMonkey@slrpnk.net 11 points 2 years ago No, but it also isn’t calorie-neutral, or calorie-reducing like fad diets claim.. permalink fedilink source parent
[–] SolarMonkey@slrpnk.net 11 points 2 years ago No, but it also isn’t calorie-neutral, or calorie-reducing like fad diets claim.. permalink fedilink source parent
[–] captainlezbian@lemmy.world 5 points 2 years ago That's nuts. I just assumed it was because hardboiled eggs are cooked without additional fat permalink fedilink source parent
[+] jewbacca117@lemmy.world 15 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] SolarMonkey@slrpnk.net 6 points 2 years ago* (1 child) Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…) I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference.. I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access.. permalink fedilink source parent hideshow 2 child comments replies: [+] jewbacca117@lemmy.world 3 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent
[–] SolarMonkey@slrpnk.net 6 points 2 years ago* (1 child) Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…) I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference.. I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access.. permalink fedilink source parent hideshow 2 child comments replies: [+] jewbacca117@lemmy.world 3 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent
[+] jewbacca117@lemmy.world 3 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent
[–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent
[–] pelespirit@sh.itjust.works 4 points 2 years ago* No butter or margarine maybe? permalink fedilink source parent
