1. blf says

    scan […] everything we eat

    Er… I presume what is meant is either (or both) scan the ingredient listing and/or photograph the (prepared?) dish.

    Actually scanning the prepared dish could be… messy. Or uninformative. Probably both. For example, consider a plate of spaghetti. Putting the plate bottom-side down on the scanner might not create too much of a mess (albeit the lid of the scanner is a problem) but only results in an image of the plate’s bottom. Useless, unless you’re supposed to eat the plate, albeit based on this set of threads, it does seem like you might indeed have to munch on ceramic.

    Putting the spaghetti, without a plate or by turning the plate upside-down, on the scanner would be amusing. Perhaps not too hygienic, and the evil cat seems likely to cause problems, but it’d probably be easier to clean-up afterwards than, say, soup. Presumably also not covered by the scanner’s warranty or your insurance.

    On the other hand, scanning Zoe’s instructions and saying you ate that rather than any more of their muffins, might be worth considering.

  2. PaulBC says

    blf@3 Maybe the food is being digitized in preparation for the day PZ uploads and becomes immortal.

  3. bodach says

    Lunch: pizza! Snack: vegetarian fried chicken. Dinner: ice cream and cookies! As long as you log it, I’m sure that will fit the parameters of the study.

  4. birgerjohansson says

    If all the food is like this, weight loss will get easier than expected. But you might end up fighting with the cat over those weird-smelling morsels of cat food.

  5. CorporalKlinger says

    I’m not a nutrionist, and I can only talk for myself, but I have never been healthier and more satisfied ever since I started to eat everything* with moderation and no abuse.
    *When I say everyting, I mean everything fresh: vegetables, fish, meat, alcohol, coffee etc. What I don’t touch is anything industrially processed!

  6. PaulBC says

    CorporalKlinger@8 Your definition of “everything” rules out the majority of calories consumed, at least in the US. Fresh food may also be a luxury for those living in “food deserts”, those with crazy work schedules, or those lacking a decent kitchen (which could be a real situation for those sharing a crowded living space). While I believe your method works, there’s nothing easy about it. (I have never been a very careful eater, but “just don’t eat too much” has worked OK… starting to catch up to me in my late 50s.)

    Finally, I’m curious what alcohol you’re willing to drink. Sulfite-free wine? Or do you brew your own beer? Distilled beverages seem to me to come out of an industrial process by definition, even if you’re doing it in a small still at home.

  7. CorporalKlinger says


    I understand what you mean with ‘food deserts’ as well as the crazy work schedules; as I said, I can only speak for myself, and I’m not trying to ‘sell’ you some miraculous wonder diet. For the crazy work schedules I recommend pre-cooking, the cooking-box, Roman pot etc. I also think of cooking not as an annoying chore, but as part of my chill, relax, R&R quality time. I will always prepare a nice table no matter what the time or how tired I am from work. When I say everything, I mean: once max. twice a week meat from the local butcher, not the supermarket, fresh dark rye bread, or full corn bread. Fish from the market as well as vegetables. Real butter, quality olive oil, raw milk from the dairy farmer that I pasteurize myself, vegetables only what the season offers. My alcohol intake is moderate, but when, it is local brew or certified bio. There have been quite a number of young winemakers in the last years with new ideas and new methods, producing excellent bio vintages. Also rice, pasta, quinoa, potatoes, Topinambour, sweet potatoes, Aubergines. I’m not a purist, but I try to avoid anything with artificial flavours, colours, too much salt and sugar and so on.

  8. blf says

    On “food deserts”: One of the most important criteria for where I’ve chosen to live is the local attitude to, and availability of, ingredients. I now live in S.France, where both are excellent. Similar to what CorporalKlinger@11 says, My meats, vegetables, seafood, etc., almost always come from the local (outdoor) markets and quality specialist / artisanal shops, generally seasonal, often bio (organic) & locally-produced, and (of course) fresh. Living, quite literally, by the Mediterranean Sea (about 30 metres from my door), it is largely a so-called “Mediterranean diet”, very tasty & healthy.

    I do not however, claim, such a diet is achievable by everyone. And there are quite valid sustainably concerns, perhaps especially concerning the fishing of those Mediterranean seafoods.

    My own alcohol intake is very variable — this is France / Europe, with a wide selection of tasty — some lethal — drinks. Whilst I tend perhaps towards bio and so-called “natural” vins and beers, I am also very much aware they are not significantly healthier for people including myself.

    Amusingly, as mentioned by others, I am very much not person to add salt, excepting (bio) soya sauce (“liquid salt”, as a comrade of mine called it), albeit rarely. Pepper — and chilies — well, that’s another matter…

    Obviously, besides the easy availability, I can afford the expense, both of which I am very much aware are an issue for others.

  9. fishy says

    I’ve spent more than the past year not eating at work.
    I awake at 3 a.m., find my way around, and have something to eat while perusing the new day online. I am done eating breakfast between 3:30 and a quarter ’til 4.
    I don’t have any other calories until sometime after 5 p.m. I drink water.
    The fat loss hasn’t been as dramatic as you might expect because I eat like a teenager after work and I still drink alcohol. Yet, after a year I am very much thinner and I like it.

  10. ajbjasus says

    It’s sad to realise that the consequence of becoming a wealthier more “advanced” country is that folk eat a worse diet and more processed food than in many poorer countries, moreover it has disconnected people from the knowledge, and pleasure of what good food is.