Singapore Expats

Wonder how they'll taste.

https://www.channelnewsasia.com/news/si ... a-13681072

I’ve always been wary of frankenfood in general. I always believe food should be as simple & natural as possible. For example, I haven’t used margarine in over 15 years... after reading up on how it’s made, I switched to real butter - yet another item that stores perfectly in a wine fridge here - not too hard or too soft.

I stopped eating all processed foods except for grated mixed cheeses for my morning omelette. All my foods are fresh foods since I went on my diet back in 2008 and lost 25 kg in 20 weeks but my weight gain is due to carbs which I take in moderation but it's still too much. I am a new Man!
Sadly, however, over the past 12 years I've managed to put on about half of that back on (but half of that gain has been during covid confinement and l.5 years of retirement).

Don't think I'll be switching to counterfeit eggs though. Singapore is starting to sound like China. Cardboard Pows, melamine in baby formula, etc, counterfeit eggs done by them 10 years ago or so.

Regarding diet, I try to stick to a disciplined core regimen and portion control on everything else. Breakfast is whole rolled oats with brown sugar a minimum of 3 x per week. Lunch is usually a sandwich, wrap or noodles, and dinner is usually a small portion of meat & veg with a small starch item, maybe some
fruit or nuts for supper.

When I am used to starch item, what's the best item to replace starch? I find it hard not to eat it, it keeps me full, and if I skip starch item, I would end up with a heavy supper late at night.

I also need to try to reduce eating processed foods...

You can get used to only meat + veg for dinner. When I was growing up, that was kind of the norm in my family. We got our grains mostly by eating cereal in the morning and bread for lunch. Everyone needs grains as part of a balanced diet, after all, it’s the base of the food pyramid. Pre-Covid, in our company canteen, I often requested no rice, which raised some eyebrows!

Actually, it should have never been at the base of the food pyramid. That was a money construct of the grain industries in the US many years ago to prop up grain prices. More recently the food pyramid has been revamped and the pyramid done away with by "MyPlate". It also makes more sense. I've been on my fruit/veg/protiens diet for the past 12 years. Sadly Corona doesn't help though.

I haven' eaten any of the three white killer starches in the past 12 years. Rice, Potatoes or Noodles and white bread. Occasionally will eat a piece of wholemeal or 5 grain bread, but it's extremely rare, maybe two slices a year?

Corona: barley malt, corn, hops, yeast, antioxidants (ascorbic acid), and propylene glycol alginate as a stabilizer. Yikes!

You’re right I had forgotten about “my plate” that came out 10 years ago. Now veg occupies the same space as grains, and they say at least half the grains should be whole.

They have loads of materials at -

https://www.choosemyplate.gov/

Not a single taxpayer dollar wasted here!

I’m not too concerned with the fact that it is “unnatural”. I like that it is a more sustainable option compared to farm harvested meat. As far as I know, the lab-grown meat is identical to that you would find on a farm. I’m excited to give it a try!

Educational fact, i did a lot of biological research involving growing cultured cells.

In order to grow these cells, they need to be bathed in a liquid soup (culture medium). This soup does not contain all the ingredients necessary for support cell culture growth...it required a magic ingredient - Foetal Calf serum (FCS).

Hopefully the whole cell culture technology has advanced far past from my days in the lab (11 years ago) and this cultured meat doesn’t use any FCS. If not, then the whole “sustainability” message is not quite true...


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