Posts By theadmin

Naked lunch or how to eat healthy

A “naked lunch”, according to the cult American writer William Burroughs, was “a frozen moment when everyone sees what is on the end of every fork.” We don’t have too many of those these days—not when it comes down to the business of eating, anyway. As food technology and production methods advance, what we put in our mouths gets tweaked, adulterated and modified. It can be all-but Impossible to know exactly what Is dangling from the tines of your fork (frozen moment or not), let alone what It’s doing to your Insides. In an effort to make things clearer, we invited afresh half-dozen of food experts and professionals to lunch at top London restaurant Number One Knightsbridge. Their task: to get to the bottom of some of food’s thorniest questions. Here then, is your blueprint for better eating.



Ian Marber To me it means lean protein, fruit and veg(more vegetables than fruit), no refined sugar, not too much alcohol, but plenty of coffee. And the main thing is to take pleasure in what you eat. Nutritionists can provide people with lots of don’ts, which can be very unsatisfying when you are in a clenbuterol cycle. Mark Hix Plenty of alcohol! Seriously, regular eating and a balanced diet. People’s bodies react very differently and I thinks you have to listen to your own. Tom Parker-Bowles Fresh food is very important. But it’s not like you can never have a burger. If what you’ re eating is healthy three-quarters of the time and you’re eating fruit and vegetables and not too many processed carbs, then you’ll be alright.

Thomasina Miers Common sense. Our grandparents’ generation, in general, ate much more healthily than anyone now. A diet that was a third simple carbohydrates, not processed, not much meat, sugar or dairy: those are simple, sensible guidelines to live by. TPB Back when we were healthiest: bring back rationing! That’s not to say we go back to no butter or sugar, but there weren’t many obese people back then.


Moira Everyone has to eat convenience foods at some point. Healthy ones can be developed: lower in salt and saturated fat, using healthier oils, adding fruit and vegetables. It can actually be healthier for you just to see what’s in food from the label, compared to food you buy without labeling, like a kebab. But if you compare a supermarket Indian ready meal with an Indian takeaway, the ready meal will probably have much less salt. TPB The majority of salt in our diets isn’t from sprinkling; it’s from processed foods such as ready meals.

Moira Salt actually builds up over tasting, so you can’t tell something’s not salty enough on the second forkful. IM you don’t necessarily have to have loads of salt in ready meals. We use lemon juice to add flavor, which is amazing; herbs and mango powder are really good too with you daily clen dosage. Give someone something seasoned with lemon juice and mango powder, and the same with salt, they can rarely tell the difference. It gives the food the same sort of tang. It doesn’t matter if it’s table salt or mined by virgin nuns, it makes bugger all difference in the body.

Avoid saturated fats, hydrogenated fats and trans fats, which you can find in some processed foods.
AM Trans fats are purely artificial. We can’t process them and they just sit in our bodies doing damage, unlike real fats that we can actually deal with. MH says… At least with ready meals you can see what’s in them via the labels. Keep a close eye on the salt, saturated fat and trans fat content. Ready meals are a part of life, so just remember that as a guideline, you should never have more than 6gofsalt in a day.


Superfoods and clenbuterol

Moira some foods can be considered super because they’re of a higher nutritional value. I’d say oily fish is one. TPB If I’m feeling ill, I eat raw broccoli. I feel better after eating raw fruit and veg when I’m ill than I’d get from guzzling vitamin pills or fizzy vitamin drinks. Moira There it is: broccoli is a superfood IM But you can have too much of a good thing: if you have too many flavonoids, for example, it could be detrimental.

AM Some of them do have more plus points than others. At our Leon restaurants, we do a superfood salad – beetroot, avocado and all sorts. And we’re not saying that it’s a cure for cancer; just that this is a list of ingredients which are all good for you. IM A lot of this is down to marketing. Superfoods have to be made to look exciting if they’re going to be marketed with clenbuterol pills. There’s nothing glamorous about broccoli, but it’s a real superfood. TM The sad thing is we’re so obsessed with superfoods because the goodness of the foods we grow has diminished, because we’ve over-farmed the soil. MH says… “Superfood” maybe a term from the marketing department, but certain foods- mostly veg-is disproportionately good for your health and weight loss. When you need additional support you can find the best online website to buy Clenbuterol pills by Sopharma online. Remember that super foods don’t work like sport: if goji berries get promoted; it doesn’t mean something else is relegated. Classics like broccoli and spinach endure. Eat as many super foods as you can.


I think burger joints get a lot of stick unnecessarily. It’s not like you go in for sushi and someone puts a gun to your head and gives you a Whopper. AM We’re very small, we’ve only got eight restaurants, so we’re peanuts compared to Burger King, but it’s still 50,000 people a week and the public don’t seem to mind that we’re doing what we do on a large scale.

Moira Pasta is fast food and that can be very healthy.
TM Exactly. Take a chef to some café in Europe and give him some good cheap food, prepared quickly, and they’ll go mad for it. It doesn’t matter about the price or whether it’s fast or not. DK What is unhealthy is eating food fast. In somewhere like Italy, food is savored and enjoyed. That’s a better attitude

TOM PARKER-BOWLES to food and it pulls people away from thinking, “I’m hungry, I’ve got a meeting soon, and I’ll rush into McDonald’s or Burger King.” Attitudes to fast food have changed considerably. My parents would have considered a baked potato or cheese on toast to be fast food. But now, beans on toast are considered healthy. MH says… The man from Burger King may well note a semantic difference between fast food and junk food, but the fact is that a lot of what is served in BK, McDonald’s and the rest is fatty and has a high salt and sugar content so you will need clenbuterol diet. Chains like Leon are doing their bit to serve decent food at pace-which is to be commended. As that grows, and the traditional fast food chains are forced to be more open about nutritional content on their websites, your choice should be more about what you’re eating, rather than the pace at which you eat it.


Moira You’d expect me to say this, but I don’t think they are all bad. Our parents’ generation would say the arrival of supermarkets brought a plethora of benefits, not least convenient access to fresh food. Take them away and people just couldn’t rely on farmer’s markets. AM They’re not bad, and we’ll never be without them, but something’s, such as cheap chickens, I find soul-destroying. DK It’s actually easier now to eat a healthy diet by shopping there. If !want to transform my diet and eat better, I could do that via the supermarkets. TPB Supermarkets are there to make money: criticizing them is like telling off a tiger for eating meat. They love Fair trade and organic because they can whack a sodding great margin on them. TM It’s frustrating that fruit, vegetables and herbs can be much more expensive in the supermarkets. Local shops also offer access to cheap fresh produce in combination with clen. When, globally, we run out of grain, it will be because supermarkets have forced developing countries to stop growing grain and start growing other things that people want to eat all year round, such as pineapples.

Or they grow soya beans and corn, for cornflour, soy products and biofuels. TPB Look at pork: as grain prices rise, pigs become less sustainable to farm, whether you do it intensively or in the most glorious organic way. So the supermarkets put up prices, but don’t pass on the gains to pig farmers. Lots of farmers are thinking about giving up pig farming, which is a backbone of parts of Britain. Basically, supermarkets should be more responsible.
MH says… Supermarkets are big multinational businesses with a primary aim of maximizing profit. If you’re interested in the wider food economy, then you’re probably already buying as much as possible from smaller shops. For the rest of us, of course, there’s no substitute for convenience, but if you want to get the lowest prices and the most nutritious food then try at least shopping around for your fruit and veg.


If you take in nutrients that aren’t part of the natural package you get from food, it can affect levels of other nutrients in the body. And we now have foods with supplementation in them: cholesterol-reducing products were first; now we’ve got things like stress-reducing chocolate. If it’s done sensibly and responsibly then I think it has a value. But I don’t think it is being done sensibly.

Food science is necessary. At some point food technologists won’t be the baddies. When the world gets over-populated, we’ll need them. AM I don’t like the idea of eating or cooking something that’s got added stuff in it, like an apple with extra caffeine in. I don’t think anyone would. TM It’s also why many people are wheat intolerant, because we’ve bred and cross-bred wheat so much that it isn’t the same as it was and now we can’t deal with the new levels and types of gluten. IM Processed foods are most likely to have added nutrients, though. It’s not that apples will be genetically modified. So the way we eat should be about the balance of nutrients from natural foods and clenbuterol for men and women. MH says… Adding artificial value to food is an idea that has been with us for generations, and as pressures on the food chain develop, you’re going to have to make choices- in the supermarket or at the ballot box-about whether you support scientists fiddling with the nutritional profile of your dinner. It’s worth remembering that your body has developed over millennia of evolution to process natural foods to obtain the best possible nutrition. By throwing vitamin pills down your neck, or buying into foods that offer artificial nutritional support, you risk upsetting the balance of your body. Your choice, of course-but if you and up apple intolerant and addicted to multivits, don’t say we didn’t warn you.


It’s just stretched cheese, it’s not that bad. The devi l’s work is stuffed crust pizza. Calories, fat, sugar: it’s got the lot. Failing that, it’s refined sugar, which changes your blood glucose levels and that’ s when you get hungry and you start making bad food decisions.
Moira Super-sized portions.
AM Fish from the other side of the world. TM I don’t think you should ever be that categorical, food should be about pleasure. It shouldn’t be about rules. MH says… We are men, and one of the immutable rules of manhood is that when drunkor hungry, anything goes. (Just not stuffed crust pizza. Curses.)

Eat and drink in the sea

As dwellers of an island with a huge coastline, we eat a pathetically small amount of fish (8kg each, annually). The Portuguese, whose ocean-facing bit is only a quarter the size of ours, gobble down 4okg, so somewhere during our evolution we’ve turned away from feeding on the scaly ones. Or did we ever really go for them in the first place? As we changed from vegetable-chomping omnivores to flesh-tearing carnivores, did we bypass the gill-sucking, fin-munching piscatorial stage pretty much altogether? All right, I know we still wade our way through tonnes of fish and chips, but there are roughly 6000 varieties of fish on sale worldwide and we tackle about 12 of them in Britain and only six on any regular basis (you do a bit of thinking and I’ll tell you what those top six are at the end of this article).
Healthy sea food - fish
Maybe we don’t see the flesh of fish as being manly enough to eat (particularly us men, if you get my drift… net. Oh, shoot me with a harpoon). It may be all right as a starter, but for a main course it’s got to be something that can gallop, hurdle, snort or peck (wild turkey and ostrich squeeze in here). However, there are some big mothers out there — swordfish, hammerhead, barracuda — who can happily be munched on. The fin-propelled ones also provide huge amounts of lead for our hopefully ever-sharpened pencils. Vitamins A, B, D and E positively queue for the push-up stakes, jockeying for position in the trouser department with zinc, potassium, phosphorous and iodine. Not only do they bring a firm resolve to flagging muscles, but they also provide the required “brain food” to ensure that the journey towards the duck-down duvet is a witty and enticing one. Throw in the elixir of life, omega 3, the heart-strengthening fish oil, particularly prevalent in salmon, trout, mackerel, herring and sardines, and the chance of you expiring during this enhanced rumpy-pumpy is greatly reduced. And you probably won’t need any extra lubricant with all that omega 3 sloshing about.

Getting fresh

The mere act of cooking fish is an aphrodisiac. Well, let’s be completely honest, the mere fact that a man has the vaguest comprehension of the workings of a kitchen is often a serious turn-on to the opposite sex, and the joy of serving fish is that it’s so simple to do. Indeed, the more straightforward the dish, the better it tastes. The secret is to buy good-quality gear. Not necessarily the most expensive, but the freshest. If you’re after cod, but the haddock looks more enticing, then be ever so dangerous and opt for the latter. They’re both a doddle to cook. Most fish can simply be grilled with a splash of olive oil and a grinding of black pepper. Serve with new potatoes and French beans, glistening with olive oil or melted butter, and you have an enticing plateful of really convenient food.
If the difference between a fresh fish and one that has jumped ship some oceans ago isn’t obvious to you, then ask your fishmonger (an endangered species, I know, but one that can be encouraged to thrive, if supported by us). Advice should happily be offered, as you’ll hopefully be back — and heck, they might really care about the gear they flog. Rarely do you get the expertise, care or quality of produce from a supermarket. If you feel more confident in your abilities than those of the adolescent supermarket sales assistant wearing the ill-fitting white lab coat, then exercise them. Look for bright, clear eyes (fish, not assistant), slimy, not dry skin (ditto) and a shop that doesn’t smell particularly fishy, as that whiff comes with age. Freshly caught gear actually has an aroma of newly mown lawns. The flesh inside the gills should be pink or red. If it’s brown or purple then it’s heading towards its
We still wade our way through tonnes of fish and chips, but there are roughly 6000 varieties of fish on sale worldwide, and we only eat six of them on a regular basis next birthday. Don’t celebrate with it. Traditionally, buying fish on a Monday is tricky as the wholesale markets are closed on Sundays and Mondays.

The bare bones

A bone of early contention is, well, a bone, as one stuck in the throat can have a similar effect on the body as getting trolleyed on Scotch: the mere smell of cooking fish can set off the heave operators. However, like most food, fish is best cooked with the bones intact, as it adds to the flavour.
Skate wings have loads, but it’s easy to part the flesh from them — in fact, there’s some primeval joy in the process (rather like tearing peeling skin from the backs of sun burnt younger brothers). I’m going to let you in on a little secret, which you can drop in at flagging dinner parties. Skate don’t have bones: it’s actually cartilage, disguised as bone, but don’t let this thought perturb you as you tuck into a wing, doused with black butter and capers. Rick Stein has this as a signature dish at his restaurant in Pad stein (sorry, Pad stow). Now, he doesn’t strike me as being a poncy chef, obviously relishing everything hauled from the brine and doing loads to support his local Cornish fishermen. If you really can’t hack mucking about with bones, though, then your friendly fishmonger will fillet the fish for you.
The lingering smell of overcooked fish is something I still associate with Fridays, when, at school, an unidentifiable white creature was served up for our delectation. This was so tasteless that the accompanying lumpy mashed potato was preferable. These unfortunate creatures were overcooked to the point that their inherent goodness had already reached the sea, courtesy of a recycling plant, having been drained off in the juices during the boiling process long before they were served to us. The smell still hung around at Monday morning assembly. It’s a sin to overcook fish, which would be better eaten raw than simmered to an unnecessary grave.

A fine catch

The good news is that we are actually eating more of our fishy brethren (didn’t man originally waggle his way out of the sea? I think it was a Tuesday). Our 16,000 remaining British fishermen landed 458,000 tonnes of fish and shellfish in 2000, although a remarkable 307,000 tonnes of it was then exported. The quality of our catch is sadly more appreciated overseas, where consumers are prepared to pay more for it. However, we in turn imported 490,000 tonnes, much of which was cod. Cod is still our most popular fish, and four-fifths of what we eat is imported owing to the sad lack of them in our own waters caused by over-fishing and a bemusing quota system.
So go bag a bass today and celebrate the fact that we are islanders. As promised earlier, the top-six best-selling fish in this country are: cod, salmon, haddock, mackerel, trout and plaice, and we do shell out £i.5 billion annually on seafood, so maybe were not such hardened carnivores after all. Then again, we’ve still got some considerable way to go to catch those pesky Portuguese.


Given the general quality of the WWE AI games, it would be all too easy to lump a UFC game in with all that sluggish, poorly animated dross. That is, of course, until you actively get involved with it and discover it’s a far cry from the usual licensed fighting fare and a genuinely entertaining fighter in its own right. The most impressive thing about UFC 2009 Undisputed is just how remarkably technical it is. Considering it’s based on a sport where two muscle clusters wail on one another until one of them breaks, THQ has managed to make a far deeper fighting experience than anyone thought possible.


All kinds of throw escapes, reversals, feints and parries are available, not to mention a pseudo-‘fuzzy guarding’ mechanic that lets players with good reflexes deflect any striking attacks. With so many stances, lock-ups and positional options, there’s a hell of a lot to take in and remember. At its simplest, however, the game can pretty much be played like any other button masher, but as a sign of Undisputed quality, doing so against a skilled player won’t end well at all. Such are the defensive options that predictability is the best way to end up with a bloody nose.


And shedding a little claret is all but unavoidable, with the clattering blows and thundering kicks keen to break noses and bust faces open. The resulting effects are both gruesome and brilliant, with cuts seeping blood onto the sweat-soaked bodies of both combatants, which sticks, spreads and remains until the end of the round. While going into the Octagon with what may as well be a glowing weak spot isn’t exactly ideal, visible damage building up elsewhere on the body can have just as detrimental effects. Relying on guarding too much will slowly see your arms bruise and tire, weakening punches while eating a lot of low blows can slow you down and reduce kick strength. Even just running in with your arms flailing is a no-no since after a couple of combos, you’ll be left short of breath and open to punishment. Going for the odd sucker punch is fine, but overall a more considered approach reaps far greater rewards, even more so if you can learn to read and predict your opponent’s moves.


All this assumes you’ll be engaged in a stand-up fight for the duration, which is about as likely as both men sitting down and discussing fine art over a pot of tea and scones. They will at some point go to ground, at which stage you need the right transitions and counters ready to avoid getting boasted. Rolling the right stick in motions not unlike Skate’s flip tricks enables you to move into a more advantageous position – the broader the motion, the more you’ll move but the easier it is for your opponent to prevent it.


Depending on the fighting style of your character, different clinches and grabs are available and some are clearly preferable to others. Muay Thai fighters can abuse their exclusive neck grab clinch to slam powerful knees into the other guy’s face or body, but once it goes to the mat, heavy hitters and submission experts take the upper hand. This means not only knowing your own fighter, but also having at least a working knowledge of the other MMA staples, something that takes a little time but can easily be obtained in any of the available modes.


The most obvious port of call for this is the suitably in-depth career mode, which allows you to select your specialty before building your attributes and testing your skills against other up-and-corners. Within this, you can assign time to training, PR outings, sparring matches or resting up, each with its own benefits, so in order to develop a balanced fighter, time needs to be put into each option. Sponsorship deals can also be signed once you get big enough, allowing you to sell advertising space on your outfit in order to command more respect and attention. Overall, it’s a well-rounded and impressive game mode that enables you to create a unique fighter to your own specifications and it’s here that most of your single-player time will likely be invested.


Like all the best fighters, Undisputed is all about multiplayer. Here, the human factor mixes things up further, giving you more to keep on top of as you beat the hell out of each other in the name of entertainment. The depth and complexity mean casual bruisers will probably be better off with something more easy-going – Tekken 5, the recent and pleasantly surprising Legends Of Wresflemania, or even Fight Night all fit this bill. And those at the other end of the fighting genre probably won’t see in Undisputed the variety or full-on mind games that exist in the best traditional beat-’em-ups such as Street Fighter IV or Virtue Fighter 5. This bookending may find UFC ushered into a barren middle ground between the two extremes, an area in which its brutal bouts and satisfying killer blows don’t deserve to dwell.


As the first new UFC in years, Undisputed catches the rise of the sport in a timely and accomplished fashion. The date in the title should make it apparent that we have a new annually updated franchise on our hands though, and despite its few inherent shortcomings, this is easily as good a jumping-off point as could really be expected.