Dit is opzich ook wel interessant: http://www.youtube.com/watch?v=dBnniua6-oM&hl=nl
Beste Voedsel Documentaire
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Ceska
Ripped Bodybuilder
- Lid sinds
- 7 jan 2009
- Berichten
- 3.065
- Waardering
- 323
- Lengte
- 1m72
- Massa
- 68kg
- Vetpercentage
- 25%
[FONT=Arial,Helvetica]Als het glucose gehalte in het bloed (bloedsuikerspiegel) stijgt als gevolg van het eten van koolhydraten produceren de bètacellen van de pancreas (alvleesklier) het hormoon insuline. Door de consumptie vetten wordt de insulinespiegels niet verhoogd, en door de consumptie van kleine hoeveelheden eiwitten ook niet. De toename van insuline is een signaal voor het lichaam dat er een overdaad aan brandstof (glucose) beschikbaar is. De vetverbranding wordt nu gestopt en aan alle lichaamscellen wordt via het hormoon insuline gemeld dat er glucose beschikbaar is. De lichaamscellen beslissen zelf of ze de glucose nodig hebben en in de cel toelaten. Alle overtollige glucose wordt in de lever en de spieren als glycogeen (een soort koolhydraat) en in de spieren ook als verzadigt vet opgeslagen. Deze opslagruimte is zeer beperkt Als de opslagcapaciteit in de lever en in de spiercellen ontoereikend is wordt de overtollige glucose in de vorm van vet in vetcellen rond het middel opgeslagen.
beetje van beiden denk ik. het ene is het gevolg van het andere.
zowel KH als te hoog vet % het staat uiteindelijk allemaal wel met elkaar in verband.
[/FONT]
VerrekteZakHooi
Dutch Bodybuilder
- Lid sinds
- 18 mrt 2009
- Berichten
- 709
- Waardering
- 21
- Lengte
- 1m91
- Massa
- 87kg
- Vetpercentage
- 14%
[Link niet meer beschikbaar]
Whats.Really.In.Our.Food.S02E07
Sure some biscuits are loaded with sugar, flavours and artificial colour,
but are there good ones? And what about crackers, are they healthier?
Tonight we discover that just because it's called a cracker it doesn't
mean it's better for you than a chip.
Whats.Really.In.Our.Food.S02E07
Sure some biscuits are loaded with sugar, flavours and artificial colour,
but are there good ones? And what about crackers, are they healthier?
Tonight we discover that just because it's called a cracker it doesn't
mean it's better for you than a chip.
Temujin
Advanced Bodybuilder
- Lid sinds
- 30 jan 2009
- Berichten
- 1.124
- Waardering
- 82
- Lengte
- 1m76
- Massa
- 83kg
- Vetpercentage
- 12%
Bedankt Warez voor die (Australische) serie!
Een aardige serie die net begonnen is op de bbc is [Link niet meer beschikbaar]:
Science series in which farmer Jimmy Doherty asks what really goes into supermarket food
Over hoe de industriële bewerking van natuurlijke producten vrijwel alle nuttige voedingsstoffen laat verdwijnen.
Hier te downloaden voor mensen met usenet toegang.
Een aardige serie die net begonnen is op de bbc is [Link niet meer beschikbaar]:
Science series in which farmer Jimmy Doherty asks what really goes into supermarket food
Over hoe de industriële bewerking van natuurlijke producten vrijwel alle nuttige voedingsstoffen laat verdwijnen.
Hier te downloaden voor mensen met usenet toegang.
Op aanraden van Temujin.
[Link niet meer beschikbaar]
Release Date....: 2009.10.28
Genre...........: Factual
2/6 - What's in My Sandwich?
In this entertaining new science series, farmer Jimmy Doherty
tries to discover what really goes into supermarket food. To do
this he takes a surprising and novel approach - he sets up his own
food factory in a barn.
In this episode Jimmy asks, 'What's really in my sandwich?'. He
attempts to discover what they do to supermarket bread to make it
stay soft for over a week, while home-baked bread goes stale and
rock hard after just a few days.
He wonders why square processed cheese slices are so popular - can
it really be because they are so conveniently bread shaped? Why do
they melt differently to 'normal cheese'? And if processed cheese
only contains 60% cheese, what are the other ingredients?
To copy the factory processes Jimmy makes supermarket bread in a
metal dustbin, and square processed cheese slices using a tin
bucket and an electric drill.
To complete his investigation Jimmy leaves the barn to find out
how one bagged-salad producer in Wiltshire goes to herculean
efforts to ensure we never find a caterpillar or bug in our bag,
and how waste bananas are being used in Hertfordshire to grow
tomatoes out of season.
-------------------------------------------------------------------------------------
[Link niet meer beschikbaar]
In the first programme Jimmy makes breakfast from scratch. Why is
the most nutritious part of the corn removed from cornflakes? Why do
some cereal manufacturers add iron and other vitamins? If instant
coffee isn't made by grinding up coffee beans, how is it made?
To find out Jimmy uses a floor sander, tumble dryer, laundry mangle
and kitchen bins to copy the industrial grinders, dryers, rollers and
vats used inside the real factory.
[Link niet meer beschikbaar]
Release Date....: 2009.10.28
Genre...........: Factual
2/6 - What's in My Sandwich?
In this entertaining new science series, farmer Jimmy Doherty
tries to discover what really goes into supermarket food. To do
this he takes a surprising and novel approach - he sets up his own
food factory in a barn.
In this episode Jimmy asks, 'What's really in my sandwich?'. He
attempts to discover what they do to supermarket bread to make it
stay soft for over a week, while home-baked bread goes stale and
rock hard after just a few days.
He wonders why square processed cheese slices are so popular - can
it really be because they are so conveniently bread shaped? Why do
they melt differently to 'normal cheese'? And if processed cheese
only contains 60% cheese, what are the other ingredients?
To copy the factory processes Jimmy makes supermarket bread in a
metal dustbin, and square processed cheese slices using a tin
bucket and an electric drill.
To complete his investigation Jimmy leaves the barn to find out
how one bagged-salad producer in Wiltshire goes to herculean
efforts to ensure we never find a caterpillar or bug in our bag,
and how waste bananas are being used in Hertfordshire to grow
tomatoes out of season.
-------------------------------------------------------------------------------------
[Link niet meer beschikbaar]
In the first programme Jimmy makes breakfast from scratch. Why is
the most nutritious part of the corn removed from cornflakes? Why do
some cereal manufacturers add iron and other vitamins? If instant
coffee isn't made by grinding up coffee beans, how is it made?
To find out Jimmy uses a floor sander, tumble dryer, laundry mangle
and kitchen bins to copy the industrial grinders, dryers, rollers and
vats used inside the real factory.
Food Investigators Series 1, Episode 7 : Air Date 1 July 2009 7:30 PM
On episode seven of Food Investigators: Red Hot Chilli Peppers, we examine the amazing health benefits of the fiery fruit from South America. Host Joe Avati takes on the hottest chilli in the world, the King Cobra of chilli's which rates one million on the chilli heat scale, and we explain that the burn is not a burn at all. It's all in your mind.
Renee Lim goes on board the HMAS Manoora for a look at how our Navy keeps our sailors happy with good food at sea. Things have definitely changed since Lord Nelson's day, and even picky eaters are catered for by the catering crew awarded The Australian navy's best in 2008.
Also in episode seven, Joe Avati examines the humble Aussie sausage and separates the best from the rest. We look at taste, nutrition, and meat and fat content, and Joe gives the definitive demonstration on how to cook the perfect snag.
To round off the evening Food Dietitian, Hanan Saleh explains how to eat your way to a good night's sleep. Forget the sleeping pills. A turkey and salad sandwich is all you need.
[Link niet meer beschikbaar]
On episode seven of Food Investigators: Red Hot Chilli Peppers, we examine the amazing health benefits of the fiery fruit from South America. Host Joe Avati takes on the hottest chilli in the world, the King Cobra of chilli's which rates one million on the chilli heat scale, and we explain that the burn is not a burn at all. It's all in your mind.
Renee Lim goes on board the HMAS Manoora for a look at how our Navy keeps our sailors happy with good food at sea. Things have definitely changed since Lord Nelson's day, and even picky eaters are catered for by the catering crew awarded The Australian navy's best in 2008.
Also in episode seven, Joe Avati examines the humble Aussie sausage and separates the best from the rest. We look at taste, nutrition, and meat and fat content, and Joe gives the definitive demonstration on how to cook the perfect snag.
To round off the evening Food Dietitian, Hanan Saleh explains how to eat your way to a good night's sleep. Forget the sleeping pills. A turkey and salad sandwich is all you need.
[Link niet meer beschikbaar]
Food Investigators Series 1, Episode 8 : Air Date 15 July 2009 7:30 PM
On episode 8 of Food Investigators we examine sugar and discover that it's probably not a major cause of our obesity epidemic. Dr Renee Lim uncovers the truth about sugar's role in our diet, the dangers of too much and too little, while our dietitian Hanan Saleh has some advice on how to cut down on excess sugars and get the right types into your daily diet.
Also, take away connoisseur Joe Avati gets his teeth into the ever popular Aussie fast food favourite - the hamburger. We investigate how the various types of burger from mass produced multinational to boutique and home made, measure up in the nutrition stakes.
'Gluten free' has become the latest food fad, with products popping up everywhere in cafes cake shops and supermarkets. But is going gluten free any better for us, or is it all a matter of marketing hype to convince us that it's the healthy alternative? Our dietitian Geraldine Georgiou investigates.
To wash the show down, we finish up with Five Things About Alcohol you should know, including the myths around low carb beer, why wine is getting stronger, and the truth about the kilojoules in our favourite tipples.
[Link niet meer beschikbaar]
On episode 8 of Food Investigators we examine sugar and discover that it's probably not a major cause of our obesity epidemic. Dr Renee Lim uncovers the truth about sugar's role in our diet, the dangers of too much and too little, while our dietitian Hanan Saleh has some advice on how to cut down on excess sugars and get the right types into your daily diet.
Also, take away connoisseur Joe Avati gets his teeth into the ever popular Aussie fast food favourite - the hamburger. We investigate how the various types of burger from mass produced multinational to boutique and home made, measure up in the nutrition stakes.
'Gluten free' has become the latest food fad, with products popping up everywhere in cafes cake shops and supermarkets. But is going gluten free any better for us, or is it all a matter of marketing hype to convince us that it's the healthy alternative? Our dietitian Geraldine Georgiou investigates.
To wash the show down, we finish up with Five Things About Alcohol you should know, including the myths around low carb beer, why wine is getting stronger, and the truth about the kilojoules in our favourite tipples.
[Link niet meer beschikbaar]
Food Investigators Series 1, Episode 5 : Air Date 17 June 2009 7:30 PM
World War II Diet
Last week we sent a family of six back in time to see if the rationed diet of the Second World War could help a modern family deal with the tough times of the modern recession. How do you feed the family on limited fruit and veggies plus 900 grams of red meat…. 225 grams of butter….90 grams of tea…and 450 grams of sugar? Not easy as the Heptinstall family found out, but there are some unexpected results as the kids pitch in family togetherness gets a whole new lease of life.
Re-engineered Milk
Milk, unless you’re lactose intolerant, you’ll probably drink around a hundred litres of cow’s milk each year. But what is it you’re actually drinking? Why doesn't milk taste like it used to when you were a kid? The answer is re-constituted fats and chemical additives. Along with vitamin powder and omega 3, soya bean oil, vegetable gum and corn extract are all a part of the mix in all brands of milk available in shops and major super-market chains, and they certainly weren’t put there by the cow.
Bowel Transit
On Food Investigators, the dangers of life as part of the fast food nation.
Australians eat 2.7 million take away meals every day and the developed world gets through nine million tonnes of hot chips every year. Fast food is quick and tastes great. But it’s also hard to digest and dangerous. Highly processed and fast foods are a major contributor to the risk of bowel cancer. Bowel cancer kills 80 Australians every week. In fact we have one of the highest rates of bowel cancer in the world. It’s a big problem, but early prevention is nowhere as difficult as you might think. Joe Avati has been investigating.
If you’re aged between 50 and 65 you probably took part last year in the Federal Government’s National Bowel Screening Programme. Unfortunately, there was a fault in some of the test kits and around half a million people will need to do the test a second time. If you received your kit between December 2008 and early May this year you should do the test again. The new kits will be sent out in the next six to eight weeks.
[Link niet meer beschikbaar]
World War II Diet
Last week we sent a family of six back in time to see if the rationed diet of the Second World War could help a modern family deal with the tough times of the modern recession. How do you feed the family on limited fruit and veggies plus 900 grams of red meat…. 225 grams of butter….90 grams of tea…and 450 grams of sugar? Not easy as the Heptinstall family found out, but there are some unexpected results as the kids pitch in family togetherness gets a whole new lease of life.
Re-engineered Milk
Milk, unless you’re lactose intolerant, you’ll probably drink around a hundred litres of cow’s milk each year. But what is it you’re actually drinking? Why doesn't milk taste like it used to when you were a kid? The answer is re-constituted fats and chemical additives. Along with vitamin powder and omega 3, soya bean oil, vegetable gum and corn extract are all a part of the mix in all brands of milk available in shops and major super-market chains, and they certainly weren’t put there by the cow.
Bowel Transit
On Food Investigators, the dangers of life as part of the fast food nation.
Australians eat 2.7 million take away meals every day and the developed world gets through nine million tonnes of hot chips every year. Fast food is quick and tastes great. But it’s also hard to digest and dangerous. Highly processed and fast foods are a major contributor to the risk of bowel cancer. Bowel cancer kills 80 Australians every week. In fact we have one of the highest rates of bowel cancer in the world. It’s a big problem, but early prevention is nowhere as difficult as you might think. Joe Avati has been investigating.
If you’re aged between 50 and 65 you probably took part last year in the Federal Government’s National Bowel Screening Programme. Unfortunately, there was a fault in some of the test kits and around half a million people will need to do the test a second time. If you received your kit between December 2008 and early May this year you should do the test again. The new kits will be sent out in the next six to eight weeks.
[Link niet meer beschikbaar]
Britains.Really.Disgusting.Food.S01E01
[Link niet meer beschikbaar]
http://www.youtube.com/watch?v=2Y0bsdgSCVw
Deel 1 over vlees!
[Link niet meer beschikbaar]
http://www.youtube.com/watch?v=2Y0bsdgSCVw
Deel 1 over vlees!
kareltje27
Advanced Bodybuilder
- Lid sinds
- 26 aug 2005
- Berichten
- 1.118
- Waardering
- 32
- Lengte
- 1m83
- Massa
- 86kg
- Vetpercentage
- 14%
Geniaal veel bestandjes hier van Warez, het is dat ik geen karma meer kan geven voor ik heel veel anderen karma geef...
En? Heb je our dailt bread al gekeken?
Bedankt voor de tip! Ben hem nu aan het downen
En? Heb je our dailt bread al gekeken?
Ja best een vage ducu... zou zo van VPRO kunnen zijn. Zonder spraak, die mensen lijkt wel robotjes. Die kuikens in die gevangenis cel
Te vaag
VerrekteZakHooi
Dutch Bodybuilder
- Lid sinds
- 18 mrt 2009
- Berichten
- 709
- Waardering
- 21
- Lengte
- 1m91
- Massa
- 87kg
- Vetpercentage
- 14%
Vond hem wel indrukwekkend (in een half uur kijkend met wat vooruitspoelen), met name het slachten van die dieren vond ik indruk maken. Al die polen daar in Duitsland in die slachthuizen trouwens. Lijkt me geen pretje om daar te moeten werken zeg
. En die kippen die opgelaaien werden met zo'n grijparm. Het gaat allemaal goed lomp in de massa bio-industrie. Dat weet iedereen wel, maar het zien is toch anders.Vond hem wel indrukwekkend (in een half uur kijkend met wat vooruitspoelen), met name het slachten van die dieren vond ik indruk maken. Al die polen daar in Duitsland in die slachthuizen trouwens. Lijkt me geen pretje om daar te moeten werken zeg
Over Bio industrie:http://video.yahoo.com/people/1786097
Weet niet of je dit allemaal wilt zien als je dieren liefhebber bent....
Staan 5 filmpjes op.
VerrekteZakHooi
Dutch Bodybuilder
- Lid sinds
- 18 mrt 2009
- Berichten
- 709
- Waardering
- 21
- Lengte
- 1m91
- Massa
- 87kg
- Vetpercentage
- 14%
Ik heb ze (nog) niet bekeken, maar ik kan me voorstellen dat KETO niet zo heel plezierig gaat zijn voor je bloedvaten (al dat vet).
