revtothelimit - motorbike forum

Posted: **Thu Jan 08, 2026 1:22 pm**

Iron supplement = Up the Stout intake

Posted: **Thu Jan 08, 2026 1:25 pm**

Taipan wrote: Thu Jan 08, 2026 12:39 pm
Mr Moofo wrote: Thu Jan 08, 2026 11:47 am Vit D
Mangnesium
Omega 3 fish oils

Walk about 15k steps a day
Once my back sorts itself, it will be back on the push bike.

If you eat a balanced diet then you shouldn't need supplements … however I do feel my mood change when it comes to winter - hence the Vit D.

“The amount of crap they put in our food”. @Taipan - stop buying ultra processed shit. It’s easy.
And butter wouldn’t be one of issue . After years of telling everyone that dairy fat was going to kill you, it would appear that the French were right, and dairy fat is actually good for you.
Just leave margarine (no matter how Unilever try and tart it up) alone
I dont buy UPF with the exceptions of cheese and bread. I certainly don't buy ready made meals etc and never have, nor fed my kids that crap either. Been using butter (not even the oil added spreadable type) for some time now but I don't think we've ever had marg in the house? Until we started buying kerrygold I wouldn't have any of the buttery spreads on sarnies as the residual oily taste spoiled the sarnie for me.

The butter based spreads contain rape oil to make them spreadable - and i will agree with you they taste greasy. I like block butter (the Lidl cornish one with sea salt is excellent) but wifey doesn’t because “it’s so hard”. Butter and the spreadable shit have the same calories.
People blame the food industry - but you don’t have to buy UPFs. It one of those “The public gets what they want public wants or the public wants what the public gets”

Posted: **Thu Jan 08, 2026 1:43 pm**

Mr Moofo wrote: Thu Jan 08, 2026 1:25 pm
Taipan wrote: Thu Jan 08, 2026 12:39 pm
Mr Moofo wrote: Thu Jan 08, 2026 11:47 am Vit D
Mangnesium
Omega 3 fish oils

Walk about 15k steps a day
Once my back sorts itself, it will be back on the push bike.

If you eat a balanced diet then you shouldn't need supplements … however I do feel my mood change when it comes to winter - hence the Vit D.

“The amount of crap they put in our food”. @Taipan - stop buying ultra processed shit. It’s easy.
And butter wouldn’t be one of issue . After years of telling everyone that dairy fat was going to kill you, it would appear that the French were right, and dairy fat is actually good for you.
Just leave margarine (no matter how Unilever try and tart it up) alone
I dont buy UPF with the exceptions of cheese and bread. I certainly don't buy ready made meals etc and never have, nor fed my kids that crap either. Been using butter (not even the oil added spreadable type) for some time now but I don't think we've ever had marg in the house? Until we started buying kerrygold I wouldn't have any of the buttery spreads on sarnies as the residual oily taste spoiled the sarnie for me.
The butter based spreads contain rape oil to make them spreadable - and i will agree with you they taste greasy. I like block butter (the Lidl cornish one with sea salt is excellent) but wifey doesn’t because “it’s so hard”. Butter and the spreadable shit have the same calories.
People blame the food industry - but you don’t have to buy UPFs. It one of those “The public gets what they want public wants or the public wants what the public gets”

The public gets what the food industry can get away with what unhealthy shite they can feed them for max profitability. Or are you seriously expecting us to believe that they didn't have men in white coast formulating this crap despite knowing better.

Posted: **Thu Jan 08, 2026 2:03 pm**

Moofo is right though. Nobody HAS to buy Pringles.

(42% potato content (reconstituted dried potato flakes), + wheat starch and corn and rice flours combined with vegetable oils, emulsifier, salt, and seasoning. Other ingredients can include sweeteners such as maltodextrin and dextrose, monosodium glutamate (MSG), disodium inosinate, disodium guanylate, sodium caseinate, modified food starch, monoglyceride and diglyceride, autolyzed yeast extract, natural and artificial flavorings..........).

Yummy!

Potato Crisps (plain) - salt* + sliced, fried spud.

Pref in a twist of blue paper.

Posted: **Thu Jan 08, 2026 2:21 pm**

That's the sort of junk food you (surely) expect to be full of crap though. But its when you look at what is pumped into things like plain chicken breast and so called 100% beefburgers it gets annoying, and even dried herbs and spices!

Posted: **Thu Jan 08, 2026 3:20 pm**

Taipan wrote: Thu Jan 08, 2026 2:21 pm That's the sort of junk food you (surely) expect to be full of crap though. But its when you look at what is pumped into things like plain chicken breast and so called 100% beefburgers it gets annoying, and even dried herbs and spices!

Okay, give me the junk list. And I will try and explain some of it to you

For starters - grow you own hebs and dry them
100% beef burgers have to be 100% beef - but that can be meat / fat etc. If it contains anything else, it is not 100%, and therefore illegal. If you are believeing the conspiracy stuff re McDs, it's not true. However catering burgers, burger van burgers, the stuff you buy at Iceland for BBQs etc will contain a lot of filler.
If you don't like the convenience stuff, make your own. It's very easy ...
What do the plain chicken breast you buy contain ? Water?

People do not have to buy the crap UPF that food companies product. You are able to completely ignore it. However much like any other business Unilever , Nestle, Kraft, Diageo etc are all in business to create vale for their shareholders. It is what they do! Just like Honda, Tesla, Glaxo Smithkline, Sky, Dr Martens, Pirelli and all the other successful companies.

Posted: **Thu Jan 08, 2026 3:26 pm**

Taipan wrote: Thu Jan 08, 2026 2:21 pm That's the sort of junk food you (surely) expect to be full of crap though. But its when you look at what is pumped into things like plain chicken breast and so called 100% beefburgers it gets annoying, and even dried herbs and spices!

Back in the 80s I wrote to the mega-corp that owned the Sharwood's brand to suggest that the tartrazine and erythrosine (iirc) in their tandoori spice mix might not be exactly authentic ingredients. Never got a reply.

However, that glowing nuclear red/orange of the typical tandoori chicken in UK curry houses may well have owed that 'glow-in-the-dark' look to the same chemistry lab stuff. So, they might well have claimed a degree of authenticity.

Funny thing is, if you make your own (which I did from then on) and mix your own spices, you find that the loss of colour doesn't affect the taste.

(I've mentioned it before I think but in one lab - again in the 80s - we had a challenge to find the product where, if you added the E-numbers together, you got the highest total. Angel Delight was the clear winner).

Posted: **Thu Jan 08, 2026 3:39 pm**

Count Steer wrote: Thu Jan 08, 2026 3:26 pm
Taipan wrote: Thu Jan 08, 2026 2:21 pm That's the sort of junk food you (surely) expect to be full of crap though. But its when you look at what is pumped into things like plain chicken breast and so called 100% beefburgers it gets annoying, and even dried herbs and spices!
Back in the 80s I wrote to the mega-corp that owned the Sharwood's brand to suggest that the tartrazine and erythrosine (iirc) in their tandoori spice mix might not be exactly authentic ingredients. Never got a reply.

However, that glowing nuclear red/orange of the typical tandoori chicken in UK curry houses may well have owed that 'glow-in-the-dark' look to the same chemistry lab stuff. So, they might well have claimed a degree of authenticity.

Funny thing is, if you make your own (which I did from then on) and mix your own spices, you find that the loss of colour doesn't affect the taste.

(I've mentioned it before I think but in one lab - again in the 80s - we had a challenge to find the product where, if you added the E-numbers together, you got the highest total. Angel Delight was the clear winner).

You are showing your age there, Count!
Sharwoods were part of RHM , I quess, at that time.
Europe moved to natural colours - or colours of natural origin in the 90s. There is a possibility that they may still be used in the ethic restaurant trade but I would be surprised.
But those standards don't apply to the USA or India / Africa/ Asia - where glow in the dark colours still prevail.

Posted: **Thu Jan 08, 2026 3:47 pm**

Taipan wrote: Thu Jan 08, 2026 2:21 pm and even dried herbs and spices!

I've just been through my herb cupboard, ffs when did I get enough herbs to need a cupboard

they're mostly Tesco or Asda own brand but a few bottles from Schwartz, all ingredient lists are exactly as would be expected, jsut the herbs, or the expected mixed spices, with no hidden nasties.

I reckon you've been watching too much Dana White moaning about sugar in his garlic salt..

Posted: **Thu Jan 08, 2026 3:51 pm**

Mr Moofo wrote: Thu Jan 08, 2026 3:39 pm
Count Steer wrote: Thu Jan 08, 2026 3:26 pm
Taipan wrote: Thu Jan 08, 2026 2:21 pm That's the sort of junk food you (surely) expect to be full of crap though. But its when you look at what is pumped into things like plain chicken breast and so called 100% beefburgers it gets annoying, and even dried herbs and spices!
Back in the 80s I wrote to the mega-corp that owned the Sharwood's brand to suggest that the tartrazine and erythrosine (iirc) in their tandoori spice mix might not be exactly authentic ingredients. Never got a reply.

However, that glowing nuclear red/orange of the typical tandoori chicken in UK curry houses may well have owed that 'glow-in-the-dark' look to the same chemistry lab stuff. So, they might well have claimed a degree of authenticity.

Funny thing is, if you make your own (which I did from then on) and mix your own spices, you find that the loss of colour doesn't affect the taste.

(I've mentioned it before I think but in one lab - again in the 80s - we had a challenge to find the product where, if you added the E-numbers together, you got the highest total. Angel Delight was the clear winner).
You are showing your age there, Count!
Sharwoods were part of RHM , I quess, at that time.
Europe moved to natural colours - or colours of natural origin in the 90s. There is a possibility that they may still be used in the ethic restaurant trade but I would be surprised.
But those standards don't apply to the USA or India / Africa/ Asia - where glow in the dark colours still prevail.

Spot on! It was RHM. At the time I regularly made 2 things from a bunch of Sharwood's recipes - tandoori chicken (not quite the same without a tandoor oven

) and a pretty good fish curry which I'd been cooking regularly since being a student.

I got Maurice Hanssen's book 'E for Additives' which came out in 1984 and that was what got me on the anti-E mission at the time. (Not anti-all of them obvs but the azo dyes were a particular hobby horse).

Posted: **Thu Jan 08, 2026 4:25 pm**

There's a new kebab shop just opened here, will be trying the vitamin K

Posted: **Thu Jan 08, 2026 5:06 pm**

None, nor any long term or regular medications. I don't particularly watch what I eat apart either. I try to avoid ersatz foods like margarine and a lot of the vegan meat replacements.

I'm not one of the worried well.

Posted: **Thu Jan 08, 2026 5:19 pm**

Saw Palmetto, prostate health (I’m also on Tamsulosin)
Magnesium (something) for twitchy legs at night
Vitamin D, skin health.

Posted: **Thu Jan 08, 2026 5:55 pm**

Count Steer wrote: Thu Jan 08, 2026 3:51 pm

I got Maurice Hanssen's book 'E for Additives' which came out in 1984 and that was what got me on the anti-E mission at the time. (Not anti-all of them obvs but the azo dyes were a particular hobby horse).

That kind of change the food indudtry - but it wasn't very scientific for the lay person. People started adding up e numbers and saying if it was more that 1200 you should eat it - but vitamins, citric acid and various other perfectly good stuff had E numbers.

My SIL claimed that E numbers, tartrazine, sunset yellow etc were screwing up her kids. The fact that she used to shout that them like a foghorn repeatly, and lose her temper for minor issue, had nothing to do with the behaviour. She has since gone through every diet invented - hi fibre, Atkins, only green foods, vegetarian, and is now vegan.
What is slighlt odd that none of the exclsuion diets ever applied to chocolate or white wine ...

She is now about 120 kg, replacement hips, and highly astmatic ... I am convinced that her Dr must have told her the solution would be to lose weight - but she can't do that as "she's on steroids"

I have never seen one person eat such a quanity of vegan food in one sitting ....

Posted: **Thu Jan 08, 2026 6:41 pm**

Mr Moofo wrote: Thu Jan 08, 2026 5:55 pm
Count Steer wrote: Thu Jan 08, 2026 3:51 pm

I got Maurice Hanssen's book 'E for Additives' which came out in 1984 and that was what got me on the anti-E mission at the time. (Not anti-all of them obvs but the azo dyes were a particular hobby horse).
That kind of change the food indudtry - but it wasn't very scientific for the lay person. People started adding up e numbers and saying if it was more that 1200 you should eat it - but vitamins, citric acid and various other perfectly good stuff had E numbers.

Yeah, it was the unecessary stuff that made me annoyed, not the stuff that made food safer, flow better etc + those manufacturers that kept using questionable ingredients when better options were available.

Now I've turned my irritation to pharmaceuticals and their apparent free pass on (completely unecessary) colourings. Looking at my 2.5mg active ingredient prescription it contains - in addition to black iron oxide (E133) and titanium dioxide (white) (E17), brilliant blue (E133), tartrazine (E102), sunset yellow (E110) and amaranth (E123)!

I mean, really? FFS I'm tempted to demand a return to my previous prescription (plain, little white pills) just on the basis of the azo dye crap in these.

Posted: **Thu Jan 08, 2026 6:52 pm**

Mr Moofo wrote: Thu Jan 08, 2026 5:55 pm
Count Steer wrote: Thu Jan 08, 2026 3:51 pm

I got Maurice Hanssen's book 'E for Additives' which came out in 1984 and that was what got me on the anti-E mission at the time. (Not anti-all of them obvs but the azo dyes were a particular hobby horse).
That kind of change the food indudtry - but it wasn't very scientific for the lay person. People started adding up e numbers and saying if it was more that 1200 you should eat it - but vitamins, citric acid and various other perfectly good stuff had E numbers.

My SIL claimed that E numbers, tartrazine, sunset yellow etc were screwing up her kids. The fact that she used to shout that them like a foghorn repeatly, and lose her temper for minor issue, had nothing to do with the behaviour. She has since gone through every diet invented - hi fibre, Atkins, only green foods, vegetarian, and is now vegan.
What is slighlt odd that none of the exclsuion diets ever applied to chocolate or white wine ...

She is now about 120 kg, replacement hips, and highly astmatic ... I am convinced that her Dr must have told her the solution would be to lose weight - but she can't do that as "she's on steroids"

I have never seen one person eat such a quanity of vegan food in one sitting ....

OMG! Mr Moofo is my brother!

Posted: **Thu Jan 08, 2026 6:58 pm**

MingtheMerciless wrote: Thu Jan 08, 2026 5:19 pm Saw Palmetto, prostate health (I’m also on Tamsulosin)
Magnesium (something) for twitchy legs at night
Vitamin D, skin health.

Ditto, but alternate the Magnesium with calcium every other day.
Also:
Lycopene

Roomie started taking something for old peoples bone issues. The numbers were not good so she found whatever it is she takes & in about 18 months now has the bone density of a 20yo.

I should probably start too, but it's a bit spendy. I'll ask what it is she's taking.

Posted: **Thu Jan 08, 2026 7:45 pm**

I have a tub of Vitamin D on my home office desk, and I take one every now and then when it occurs to me.
Like when I opened this thread

Posted: **Thu Jan 08, 2026 8:36 pm**

Mr Moofo wrote: Thu Jan 08, 2026 1:25 pm I like block butter (the Lidl cornish one with sea salt is excellent) but wifey doesn’t because “it’s so hard”. Butter and the spreadable shit have the same calories.

President 'slightly spreadable' butter is the answer. It's not really spreadable, but it's softer than block, and it is LUSH!
And it's butter and cream, instead of butter and oil. The French know what's up.

Posted: **Thu Jan 08, 2026 9:00 pm**

Lycopene is a good one for males to take … eating loads of tomatoes or drinking bloody Marys will suffice

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