Interesting table showing how "big city tap water" is actually subject to many more tests than bottled water.

Quoted: Starch is rapidly converted into blood glucose and that spike in blood sugar causes major problems. The foundation of the old food pyramid, grains, is no different than table sugar in being hyperglycemic, i.e. rapidly raising blood sugar.

Quoted: Retain the preference for the more omega-3 friendly olive oil or perhaps flax oil versus the omega-6 rich vegetable oils (corn, soy, safflower), but focus on freshness and do not heat these oils.
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The data seem to be in favor of saturated fats for cooking. That means a shift to coconut oil.

This is good. Feeding cows grass significantly increases the omega 3 to omega 6 ratio.

Quoted: The USDA proposal would add another requirement to the list of rules organic dairies must follow: During grazing season, cows must eat pasture grass.

Quoted: Amazon.com: Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (Vintage): Gary Taubes: Books

Quoted: Don't beleieve everything you read some 'BAD' foods are actually good for you....

Food for thought (haha).

Quoted: Humans have been growing grains for somewhere around 7,000 years. This seems like a long time, but in evolutionary terms it is a very short time. Grain eating, especially the incredibly large amounts of carbohydrates we eat today, is a relatively new adaptation for humans.

The author (whose blog I've been following regularly) believes that, barring food allergies, there is little variation in the optimal macronutrient consumption from person to person.

Quoted: One size fits all may not be exactly right - there is a range. But that range is much narrower than the metabolic typing theorists want to suggest… We each might prefer to get our protein through a unique combination of meats and other foods (nuts, etc.), but we share the need for significant protein intake.

Who would have thought that canned vegetables can sometimes be healthier than fresh vegetables? The explanation sounds reasonable:

Quoted: But what about canned pumpkin?” (We had the same question.) Ready for a possible revelation? According to a University of Illinois study, canned pumpkin packs some 20 times the amount of beta-carotene of fresh, cooked pumpkin! The reason? Canned foods are generally picked and quickly cooked and packaged at the peak of ripeness.