Ridiculous. Keep feeding the enemy and it will devour you.

Stress is 30% of the heart disease process. Changing food choices is a state of mind , takes some time, can't be done overnight. It starts with your shopping list.

This is a great anagram for incorporating better foods into a diet to resist, prevent, reverse disease:
B - Beans and berries
G - Greens and Garlic
O - Onions and Olives (oil)
N - Nuts and Nestles (for dark chocolate)
E - Eggs and Edamame (soy)
S - Seeds and Salmon (or any Mercury-free fish)

Also check out WHFoods.org and look at the Food Advisor link to help modify your diet(s); You don't have to give up easy protein. But if you do go vegan, remember to make beans a main component along with veggies.

Type II diabetes is reversible at onset. Getting sucked into the medical wheel will make a diabetic for life. Drop weight and ALL numbers will come down.

These supplements are also beneficial: cinnamon Verum/ Ceylon/ True (NOT cassea); Fish oil (DHA and EPA values equal over 1000mg); Chromium, Biotin, Gymnema......these supplements work at lowering blood sugar so be careful if using along with insulin or Metformin.

Use Swiss Chard and other dark greens in cooking. Swiss Chard especially helps stabilize blood sugar. Kale is one of the world's perfect foods for health.

To incorporate more veggies in diet, try soups (using homemade stocks); creative salads with beets, chopped dark greens, low-sugar fruits. Apples.

Many of out healthiest foods have always been right in front of us all along. Get creative and you will see results.

Try folding whipped egg whites into your batter.

These won't make for good croutons. Commercial rolls are too dense and doughy. You could try to toast them in a medium low oven -- make a herb/garlic infused oil and SPRAY them down, toss and then bake..... another great idea is make a bread pudding with them (in a crockpot?). I doubt they will keep well as croutons.

You can feed the geese/ ducks at the park, too. No waste.

I prefer a marinade over a rub on country style ribs -- something acidic, like a spiced up orange juice -- do this overnight -- don't drown them but turn them a few times. Low and slow is best IF you have the gas and the time to keep an eye on flare-ups. Can't go wrong if you marinade them FIRST, ...then rub, then in a low/slow oven. Make a fab sauce and mop them toward end of cooking and crank it up for a few minutes to caramelize the sauce. Woo HOO.

We had a bumper crop of Kentucky green beans this year and I just pickled and put up. Also, if I buy fruit and it isn't getting eaten, it's easy -- for me it's therapy -- to take the time to make a jam: I had cherries and some concord grapes that were edging on turning, so I simmered them together, mashed through a sieve and then again through cheesecloth with pectin and sugar. It only made a jar and a half so I didn't process them, just put em in fridge. I love canning -- wish my garden was larger and more abundant this year, but because I don't use pesticides, I deal with a lot of demise. (My tomatoes sucked this year, too). Don't forget to try making PICALLILY with your greenies at the end of summer.

Um, sharing is still in vogue, I HOPE! Neighbors, or take it to work. It won't go to waste. Also you can get creative with leftover pie -- for example, make trifle or parfaits for a new dessert later in the week.

I have had this problem with my KA since I bought it and have seldom used the Grinder, but each time, gray fatty particles -- needless to say it has ruined some good cuts of meat. After reading many of the comments and the excuses from KA, I think it is safe to say that this accessory to the KA is absolutley useless. and ineffective for good meat grinding.

Bourdain has beef with the Food Network because he doesn't fit their foo-foo standards and obviously he could care less. I appreciate Bourdain and his rough road to celeb status -- "Kitchen Confidential" is timeless to anyone who has worked in restaurants. As for Paula Deen, her recipes actually work as well as those of Ina Garten. And for those who scoff at Deen becaue of butter and eggs and sour cream -- you can eat these things with a balance of vegetables and exercise (a.k.a. hard work) and never see your cholesterol rise. Anyone who banks on a cooking TV show for health needs to self-educate on nutrition. Tony I love ya -- give your liver a break occasionally. Paula, I love ya -- more butter and sour cream on that baked tater Please!