Sentences with phrase «from thinking of foods»

Scientists are shifting from thinking of foods in «negative» terms in regard to the thyroid, instead focusing on connecting people with the nutrients they need for their individual thyroid function

Not exact matches

You would think that cracking an egg against the side of a bowl is the best way to avoid eggshells from getting into your food, but that method actually splinters the shell and creates more errant shells.

In fact, we almost can't help sharing our thoughts and feelings: Research also shows that talking about ourselves, whether in person or on social media, triggers the same pleasure sensation in the brain as does money or food — self disclosure causes increased activity in brain regions associated with the sense of reward and satisfaction from money, food and even sex.

Stuart Reid, executive director of the Food Co-op Initiative, a Minnesota - based nonprofit foundation that advises cooperative grocery stores, says he thinks Howard's Organics move to accept credit cards is a smart one — as most shoppers in today expect that from grocery stores, whether large or small.

And with many questioning the sustainability of importing so much food from so far away, we are beginning to ask if switching to a vegetarian diet to cut emissions caused by meat production is as sustainable as one might think.

But his main takeaway was that Coca - Cola — a beverage company from birth — had to think of itself as a fruit and liquid food company too.

Think of food companies» plight this way: The finest scientists in industry have spent decades trying to find or invent a no - calorie sweetener that tastes and feels as good as the stuff extracted from pure cane.

When I read this, I couldn't help but think of my colleague Chris Matyszczyk, who's kept tabs on all the nickel - and - diming policies airlines have instituted lately — from reducing the amount of food they serve to charging you to sit with your children.

POLICY makers need to think carefully about the consequences of defining what type of food should be exempt from a GST.

-- Linking Food For Thought — How To Take Control Of Your Link Building In 2010 — Rise Of The Web Librarian: An Elegant DMOZ Solution — Recovering From Link Building Mistakes — Elephants In The Link Building Living Room — My Favorite Link Building Lie — Betting On The Link Building Boondoggle Bonanza — When Your Link Portfolio Is Devalued — Are You Link Building Or Just Keeping Up With The Joneses?

«We think of it as meat made a better way... Meat today basically is made using pre-historic technology, using animals to turn plants into this very special category of food... But to your typical consumer... the value proposition of meat has nothing to do with its coming from an animal.»

I realize that non-literal nuances are difficult for those who NEED to only think in simplistic childish term, but that doesn't change the fact, the Hebrews did not believe in immortality the way it's thought of today... «By the sweat of your brow you will eat your food until you return to the ground, since from it you were taken; for dust you are and to dust you will return.»

Only in America can you be praised for how little you know about the rest of the world... land of the free (from thought) and home of the brave (ly stuffing our diabetic faces with more processed fast food).

Here's the funny thing... If we (those believing in a Creator) are wrong, then we are just «worm - food» and nobody is the worse for the wear... BUT, if we are right, and God created the universe and the Bible is truth... then I really feel sorrow for those who think that we are the end product of a «big bang» or evolved from monkeys... just sayin»...

You said, «Here's the funny thing... If we (those believing in a Creator) are wrong, then we are just «worm - food» and nobody is the worse for the wear... BUT, if we are right, and God created the universe and the Bible is truth... then I really feel sorrow for those who think that we are the end product of a «big bang» or evolved from monkeys... just sayin»...»

«Never, if you work to live and to grow, never will you be able to say to matter, «I have seen enough of you; I have surveyed your mysteries and have taken from them enough food for my thought to last me for ever.»

So these aren't my words, but I thought I'd add them as food for thought; they're from the book Get Out of That Pit!

(I'm thinking of people like Lisa Sharon Harper, who has worked tirelessly on immigration reform; Justin Lee, who models and practices «living in the tension» through his work with the Gay Christian Network; Karla, the struggling mother of three whose infectious smile greets thousands of people at our local food pantry here in Rhea County; our friends from Samaritan's Purse working with Ebola patients in West Africa; or Sarah Bessey, who is expecting Tiny # 4 soon.)

«food sacrificed to idols, from blood, from the meat of strangled animals and from sëxual immorality» hmmm... I thought much of the Levitical / Mosaic code was about just these things, blood and proper slaughtering techniques.

That said, what I really, really despise, is the TV Evangelists that would ask for more and more money, and guilt it out of people... and of course, the most vunerable are the elderly or sick shut - ins that often would send their old age pension, and barely eat, thinking that they were doing good... and the TV Evangelists could care less that they were literally taking food money from them.

Such thinking would appear to eliminate organized religion from any concerted effort to deal with world hunger, poverty and illiteracy, public health and sanitation, and prison reform, despite the disturbing implications of Christ's warning:»... for I was hungry and you gave me food, I was thirsty and you gave me drink, I was a stranger and you welcomed me, I was naked and you clothed me, I was sick and you visited me, I was in prison and you came to me....

But where do you think the majority of the money and volunteers come from that run the real food banks you laud so much?

All I know is that me and my family have lived an air and prayer for the last eight years, i can't even think of how we managed to still be in our home, with food on our table and still together in the terrible economy handed down to president Obama from his predecessor.

Covering subject's ranging from healthcare («I shudder to think where we'd be without the wide variety of prescription drugs to treat our maladies, such as think - shuddering») to the economy («Life is giving us lemons, and we're shipping them to the Chinese to make our lemon - flavored leadonade») to food («Feel free to deep fry this book - it's a rich source of fiber»), Stephen gives America the dose of truth it needs to get back on track.

For a very long time we have had the luxury of not thinking about where our food comes from.

A little later my dad came in and sat down on the edge of the bed and said quietly that we should have a conversation about Sunday Mass, and probably I was now old enough to make my own decisions about attending Mass, that he and my mother did not think it right or fair to force that decision on us children, that we needed to find our own ways spiritually, and that while he and our mother very much hoped that we would walk in the many rewarding paths of the Church, the final decision there would be ours alone, each obeying his own conscience; that was only right and fair, and to decree attendance now would perhaps actually force us away from the very thing that he and my mother found to be the most nutritious spiritual food; so perhaps you and I and your mother can sit and discuss this later this afternoon, he said, and come to some amicable agreement.

I have a long commute to work, whether it's on my way to or from work, I am always thinking of food.

Even thinking of buying a magimix food processor, did you buy yours from Amazon?

I could go one... the underlying theme of these witterings, I think, is that I am basically a massive massive foodie and basically love all food regardless of where it is from in the world — Full Stop.

Everyone reacts to foods in different ways I don't think that 3 slices of the bread is too much per day but it really varies from person to person.

I think I'm in love with any kind of good food wether it's from India, Indonesia, Italy or elsewhere in the world.

«I think the quantity we are wasting is indicative of how we don't respect food — where it comes from, who grows it — and getting to that point is part of it.

And yet, a new crop of restaurants is emerging that, while providing food quickly, are a far cry from what we think of as fast food.

I've always eaten and prepared home cooked food but think I need to «up the ante» and am taking my inspiration from some of your recipes to introduce more fruit, vegetables and fibre into the whole family's diet!

Or, maybe you can recall times from your own childhood when your parents tried to guilt you into finishing your food by asking you to «think of the starving children in China.»

You might think that as a food blogger I never suffer from bouts of just not wanting to cook.

It's an awesomely overwhelming show with every kind of food producer you could possibly imagine - from things you'd expect like protein bars, nut butters, and salad, to things you probably have never thought of, like brand new products that have never been sold before.

I think that the trend has died down a little bit, but Southern pimento cheese is just one of those foods that is good enough to be on restaurant menus that range from fancy to totally casual.

You'll get ideas for snacks, for entertaining, for foolproof baking, and a host of recipes for foods you never thought you'd eat again — from pizza and pretzels to birthday cake and apple pie.

These companies don't think we should miss out or be excluded from enjoying a choice of foods and they have all gone the extra mile to experiment and create freefrom alternatives.

I was able to move away from thinking of myself as just an eater and realized I play a vital part in this connection within our vast food system.

I understand where you are coming from, and I think gluten free cookbooks can be marketed to different GF audiences — the gluten free crowd is large enough that there is room for different types of GF books, and so I see a place for both books that do include naturally GF recipes (which I might call a GF lifestyle cookbook for an all around book with a variety of types of GF foods), and books whose purpose would be to focus on the more technical recipes of replacing gluten.

When I go food shopping for the week, I have to think about the weight of what I'm buying because I don't have a car and now live a good 20 - minute walk away from a decent grocery store.

Aside from being nose - deep into the thought - provoking memoir (yeah right), The Andy Cohen Diaries, the deeply disturbing Sharp Objects and the food - filled novel, Off the Menu, my mind has had eight consecutive days of brain-less activities.

I'm trying to figure out how to budget for healthy foods, and I figure if I buy coconut oil, instead of butter for baking, then, this would go a long way towards that goal, and I think butter isn't as healthy in our world, since it is probably from cows that are fed anti-biotics, and milk that is pasteurized and homogenized, what do you think??

I don't think the week at Quillasascut changed any of my viewpoints on food necessarily, but through it I was able to move away from hyper - focusing on what any one food was doing to me individually and instead look at it from a broader lens, taking into consideration the communal and ecological connections to what I was eating.

In light of the holiday, I thought it would be fun to highlight some old food photography of mine from 2010 when I last posted about Irish Soda Bread.

Beautiful photos and lovely writing:) And having just moved from Adelaide to Brisbane it made me yearn to be back there — such a beautiful place and certainly the centre of the food and wine scene in Australia (well I think anyway!)

But, I think a lot can be learned from cookbooks and food blogs, possibly even all of it, without taking them.

Since today marks the last unofficial day of summer, I thought I would share a few of my favorite seasonal recipes from some of my fabulous food...