Farewell, then, to the Roast Beef of Old England. So keen are we in the Old Country on our Sunday roast (cooked rare and sliced thickish) that the French call us les rosbifs.
But the "Professor" (for we must humor him by letting him think he is qualified to talk about nutrition) wants to put a stop to all that.
As strikingly ignorant of all but the IPCC Party Line as others in that hopeless hospice for hapless halfwits, he overlooks the fact that the great plains of what is now the United States of America were once teeming with millions upon millions of eructating, halating ruminants. Notwithstanding agriculture, there are far fewer ruminants now than there were then.
The "Professor" drools on: "It's bad for the person eating it, but also really bad for our children and our grandchildren, so that's something I think we should totally, strongly advise against. It's — in fact — irresponsible."
It may be that the "Professor" - look how fetchingly he adjusts his tinfoil hat to a rakish angle - does not accept the theory of evolution. If, however, that theory is correct, the Earth is somewhat older than the 6000 years derived by the amiably barmy Bishop Usher counting the generations since Abraham.
Agriculture, as we now understand it, only became widespread in the past 10,000 years. Before that, for perhaps two million years, our hunter-gatherer ancestors ate meat and fish and not a lot else - perhaps a little fruit and a few nuts now and then, but only in season.
If eating all that saturated fat was bad for them, how on Earth were they fertile enough to breed generation after generation across the rolling millennia, leading eventua lly to us?
Let me give the "Professor" a brief lecture in nutrition, about which he plainly knows little. The energy in our food comes entirely from three macronutrients: fats, proteins, and carbohydrates. There is about 15-25% protein in just about everything we eat. So the question simplifies to this: what balance should we strike between fats, which come chiefly from meat and dairy products, and carbohydrates, which are bread, pasta, rice, potatoes, grains, seeds and sugars?
To answer that question, a short and painful history lesson will perhaps be helpful to us?
Let me give the "Professor" a brief lecture in nutrition, about which he plainly knows little. The energy in our food comes entirely from three macro nutrients: fats, proteins, and carbohydrates.....read more>>>>....
