RFK & Trump’s diet

Well, that's different. I firmly believe RFK Jr. will do everything he can on these matters. You really have no idea what the logistics look like. He could create a entirely separate food agency for all we know. And you do understand most of his ideas about food especially are shared by environmentalists and those typically associated with the left? But I reckon since he's MAGA now, you're going to shit all over those ideas.

Even if there is an increase to cost to taxpayer due to increased regulation around food, it would be viewed as a net gain to the taxpayer by improving health and thus lowering costs of healthcare here in the U.S. I am all for it. The FDA have always regulated food and drug. We're wasting away as a nation with our poor health and chronic disease epidemic. They're doing a miserable job.

As it relates to Trump and big macs, I'm guessing McD's will still make big macs after RFK's changes with better ingredients and Trump will continue to partake. RFK Jr. also understands individual health comes down to the individual at the end of the day. As evidenced by his physical shape at his age, he understands personal responsibility over ones individual health. He is not saying the government is completely responsible. He wants the government to do their jobs and regulate out the harmful substances in our food. No different than the government regulating traffic laws and such. Not all regulation is bad.

 

Kelloggs voluntarily promised to remove the dyes by 2018, but they never did. In Canada apparently they sell the version without dyes.

There aren’t studies definitively linking these products to cancer, but even with a slight risk demonstrated on parallel products and it being “unnecessary” I don’t see the point of the artificial stuff. It doesn’t change how it tastes, in the case of food dyes it’s 100% about color and marketing. I can see the use of preservatives due to shelf life concerns and food handling. But artificial coloring makes no sense.

Apparantily in pharmacy the use of color helps to identify pills, and I guess candy might want to offer candies that “pop”, but in everyday pantry staples it makes less sense. If any of them do cause increase cancer then obviously at least strongly discourage widespread/everyday use. Getting “big food” to just agree voluntarily would be a positive step, but with the Kellogg’s example it shows they don’t necessarily follow through, whatever the reason.

Personally I don’t care much about this issue either way. As long as foods are labeled and it’s easy to avoid the junk, and it definitely is, then that’s good enough for me. I only care about honest labeling. If some MAGA wants to feast on bioengineered Doritos and Twinkies, and wash it all down with 2L of neon green Mountain Dew. It’s no skin off my nose.

 

If RFK gets Trump to eat healthier it is likely to be his greatest achievement unless he also gets conservatives to align with liberals who want stricter regulations on food safety and healthier school lunches. Good luck getting Bubba to sign up for that. I’ll keep my fingers crossed.

 

Get yourself a Blackstone and you may never cook over open fire again. I'm a convert.

 

I have tried one and to me it is nowhere near as good as over wood or even the gas grill for that matter- I have 4 grills, a large gas grill, a large weber, for charcoal and or wood, a pellet smoker and a reverse heat very large smoker

 

Please cite your references. I am fascinated to see real medical research using the “choker” vernacular.

I found an article from the American Journal of Clinical Pathology that doesn’t jibe.

 

I like them because everything cooks on the same surface at the same time. Cooks amazing pork chops and smash burgers. I still have a large webber gas grill and an old Kitchen Aid gas grill converted to charcoal.

 

The “cleaning” process seems like a hassle

 

What I posted came from a book on blood types that I read 20+ years ago that might have been written in the 1980's. Don't remember the title. Jewish author, I think part of his name might have been "Green." Tried to Google it up but couldn't.

I've confirmed the books main points anecdotally. For example, I've talked to endurance athletes I've met in Gainesville that qualified for the Olympic trials and without exception their blood type was O. On Twitter (now X) I asked the world's number 1 female ultramarathoner if she had type O blood. Yes she does. So did her marathon running husband (now retired). Here's a scientific article that confirms type 0 blood people have better endurance
Influence of ABO blood group on sports performance - PubMed

As for my "choker" comment, according to the book I read people with type A blood are worse public speakers than people with type O blood, on average. Their voices are more likely to shake and so on. They have a bigger response to adrenaline. I've confirmed this anecdotally as well. If you are over responding to adrenaline and your voice and hands are a little shaky, seems to me you would be more likely to miss a pressure packed foul shot or 4 foot putt.

Trump is an excellent putter when the stakes are high. Great speaker under pressure. Good treadmill endurance. My assumption is he has type O blood.

 

Zero hassle. You literally scrape it off. Oil it up and go.

 

Seems like a lot more work than the traditional gas grill

 

In the end it is just personal preference and we all have different tastes of food we like