If you quit smoking before 44, you live almost as long as a non-smoker

Discussion in 'Human Science' started by Syzygys, Jan 27, 2013.

  1. Syzygys As a mother, I am telling you Valued Senior Member

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    12,671
    Just to play the devil's advocate: because it relaxes you, it keeps you thin and looks cool?

    Look, nobody is debating here that not smoking is better than smoking, but smoking still has a few advantages... Like you can burn down your house with it and collect insurance.

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  3. Balerion Banned Banned

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    So, what, they should just lie about it? Or suppress the findings? Maybe not even do the research?
     
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  5. Syzygys As a mother, I am telling you Valued Senior Member

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    Nothing like blaming science....

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    So valid scientific research and data should be suppressed for moral reasons??? Nice....
     
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  7. Bowser Namaste Valued Senior Member

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    It's a shame that I so very much enjoy my smoking, eating beef, and drinking bourbon--I'm doomed.
     
  8. spidergoat Liddle' Dick Tater Valued Senior Member

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    Switch to a vaporizer, grass fed beef, and bourbon in moderation, and you will live a long happy life.
     
  9. Bowser Namaste Valued Senior Member

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    I'm pretty happy now. I hate to change my ways after nearly forty years of indulgence. i do plan on trying the electronic smokes, though. I wonder how the airlines look at those. I have a long flight coming up in the future and am trying to figure out a way to subvert the "no smoking" rule.
     
  10. spidergoat Liddle' Dick Tater Valued Senior Member

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    Make your own patch? Soak some moist towelettes in chewing tobacco.
     
  11. Bowser Namaste Valued Senior Member

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    8,828
    I tried patches. They did very little for my desire to smoke. I'm thinking an electronic smoke should be okay on a plane because there's no tobacco involved.
     
  12. Orleander OH JOY!!!! Valued Senior Member

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    I don't know of many cows that aren't grass fed. They grow up on fields, get fat, get sold and send to a feed yard where they get fatter (abut 3 mths) and sent to the slaughterhouse. That 3 months out of their lives makes them no longer grass fed??
     
  13. Asguard Kiss my dark side Valued Senior Member

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    wheres the fat on your steak? is it around the outside like this

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    or through out the meat more like this

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    There are exceptions to this like scotch where even on a grass feed cow the fat is still through the whole meat but in general the meat when they are active and searching for there own food is all around the outside where as when they are stationary and grain feed its all throughout the meat
     
  14. Orleander OH JOY!!!! Valued Senior Member

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    those are both different grades of beef (select vs prime). The fat marbling depends on the breed of cow more than anything. More than diet. I would prefer the bottom steak because the marbling will make it more tender.
    So, if a cow is grass fed its entire life, except for the last 3 months, is it no longer considered grass fed?
     
  15. Asguard Kiss my dark side Valued Senior Member

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    23,049
    yes and no, wagu beef naturally looks like that but the biggest cause of that is not moving and just eating. Its interesting you consider the bottom steak (grain fed) to be better, to me that looks gross, the animal must never have moved and I can't just cut of that fat like I can with the beautiful grass fed porterhouse steaks above it (the second most "prime" cut I might add after eye fillet)

    anyway

     
  16. Orleander OH JOY!!!! Valued Senior Member

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    25,817
    well, I since I grew up raising beef and butchering them versus you reading about it, I'm gonna know more about what cuts of beef are better. Not healthier, just better. And neither of those steaks is a Porterhouse. LOL, not even close. Looks like you have 2 New York strips and a cut of prime rib.

    And a grass fed cow is considered grass fed when it has the majority of its diet being grass. That's every cow I've ever seen alive or cut up at the store.
     
  17. Asguard Kiss my dark side Valued Senior Member

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    23,049

    HAHAHHAHAHAHHAHAH

    That was the funniest sentance I have ever seen

    I was a chef, I think I know my meat
     
  18. Orleander OH JOY!!!! Valued Senior Member

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  19. Asguard Kiss my dark side Valued Senior Member

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    The fact that you tried to imply I didn't know my cuts of meat while proving my point

    As for the US only definition of a porterhouse, you mean the Tbone steak right? Well its quite simple, if there is a bone in it its a T bone, if the steak DOESN'T have a bone in it the small (left side in pic below) is the eye fillet, the absolute best cut, and the right side is the porterhouse, second best cut

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    As for the marbled pic being scotch your right, and I didn't pic 2 same cuts because I couldn't find 2 good examples. Of themselves however they do show the point with the porterhouse steak having all the fat around the outside where it can be cut off and the scotch being VERY fatty even for a scotch.

    However I did find this pic which compared to the other pic (both are scotch) shows my point

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    Edit to hopefully fix IMG URLs
     
  20. Fraggle Rocker Staff Member

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    Hate to disillusion you, but lately all the articles have been advising us that contrary to popular belief, it isn't the smoke that causes cancer, it really is the tobacco. This is a gigantic "duh," considering that people who chew tobacco get cancer from the juice--and also because the lung cancer rate of marijuana smokers (even in Jamaica where everyone is apparently required by law to smoke an ounce every week) is virtually indistinguishable from the general population. So a vaporizer or an e-cigarette may help you stop coughing, and may make your family members, neighbors and co-workers happy, but apparently it isn't going to reduce your probability of dying from lung cancer.

    A Porterhouse has the bone and the meat on both sides. There used to be a distinction between a T-bone and a Porterhouse, one was from further up the bone and had a larger filet mignon side, but today American butchers say that there is no difference and both names can be used for a steak cut from any part of the bone.

    The larger piece of meat on one side, when filleted off the bone, is the New York steak. The smaller, somewhat more tender, piece is the fillet mignon (French for "dainty fillet" and usually written "filet mignon" in American English).

    The menu in the Outback Steakhouse (last time I was there) called it a "Melbourne." But that was probably their own cutesy faux-Australian name, not what the Aussies call it.

    A porterhouse, in the old days, was a restaurant that served porter. The steak is said to have been named after a particular porterhouse in New York City.

    Porterhouse/T-bone is my favorite cut of beef. Sure I'll eat a filet mignon if you serve it to me, but I miss those delicate, flavorful little bits of meat that stick to the bone and have to be gnawed off in a very uncivilized manner. As for a New York steak, in addition to those same little bits of tender meat that were left on the bone, I miss the other, tastier half of my damn steak and I'd be just as happy with a cheeseburger.
     
  21. Orleander OH JOY!!!! Valued Senior Member

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    25,817
    yes, I know. Its why I said neither of the pics in his post was a Porterhouse, and he said in Aus. they call NY strips porterhouses.
     
  22. Orleander OH JOY!!!! Valued Senior Member

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    25,817
    .

    a porterhouse has a larger cut of filet on it than a T-Bone. The bone is the same, but the cut of meat isn't. And I have no idea what you are talking about when you say 'scotch'. Is that an Australian term as well?
     
  23. Asguard Kiss my dark side Valued Senior Member

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    23,049
    You call scotch fillet Ribeye

    Not to be confused with eye fillet which refers to the left hand muscle of the T bone above
     

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