My science: On March 1, 2004, I weighed 258 (I am 6-4), went on the Atkins program, as close to zero carbs as I could get per day. Ate a lot of salads with grilled chicken, well drained hamburger, some steaks, lots of fruits ( I exempted the sugars in fruits as carbs). At that time, my total cholesterol was 231, triglycerides 241. Four months later, my weight was down to 228, cholesterol was 186, triglycerides 96. Since then, I have avoided (except for an occasional binge) any refined carbs, sugars, etc, and my weight is stable at about 220. It is refined carbs that kill.

I look around me at the numbers of people passing that are in their 80's and 90's. Yet they were raised, for the most part on small farms and ranches eating bacon and eggs, biscuits and gravy, and fried meats--all with vegetables from their gardens. How sad that they didn't have the government telling them what was good for them.

I will!

I read somewhere that if you eat like your grandmother ate, you'd be a lot healthier.
I remember my grandmother going outside on her farm, wringing a chickens neck and plucking it on the way back to the house, where she fried it up and served it with a bunch of vegetables fresh out of the garden.

I have always looked at the design of an egg and concluded the nutrients must be in the yolk.It’s the nucleus that supplies the nutrients for the chick. The yolk contains one of the few natural abundant sources of choline.
It’s not an objectivist way at looking at it--but I rejected what another was saying and believed him to be wrong based on my gut instinct.
In fact, I argued with him about this months ago here at the Gulch. He thought I was naive and stupid for rejecting the science because of my insistence that my intuition was a better indicator.. Food for thought, eh?