While it’s true they serve sodas and ice cream, you don’t have to eat them to have an enjoyable time. I know we didn’t, and we still had a blast.

I will also say that I think you demonize carbs too much. While it’s true that Americans eat far too many carbohydrates to stay within traditional levels, it’s also true that it’s not the carbohydrate alone that makes for insulin problems. There are a number of traditional people groups out there who eat high-carb diets with no insulin or heart-health issues. The Kitavans from Papau New Ginuea eat upwards of 69% of their diet in the form of carbs, and the Okinawans (one of the longest lived and functionally aged peoples in the world) eat about 60% of their diet in the form of carbs.

What matters most with carbohydrates is the KIND of carb it is. Is it refined, or isn’t it? Is it properly prepared, or isn’t it? And, what is your own, personal genetic background when it comes to carb consumption?

For example, if you were from an indigenous group in Mexico, nixtamalized corn would be the staple of your diet — along with beans, tomatoes, potatoes, peppers, onions, goats, & chickens. And you could be healthy, lean, and strong eating that diet. You’d also be fully functioning into your old age. Just like the Kitavans who base all their meals on sweet potatoes, or the Okinawans who eat rice at every meal.

So, eating fried sweet potatoes (or potatoes) fried in a traditional fat like tallow from grass-fed cows isn’t going to harm you unless you’re struggling with weight or insulin resistance. If you’re not, the occasional indulgence is a special treat.

One important note, of course, is that these diets ONLY work b/c the people avoid all the processed & refined foods of civilization, and because their fats are highly traditional. The Kitavans cook with coconut oil, and the Okinawans with lard.

I’m not going to demonize Burger Central for their refined sugar options (which are easily avoided) when I can praise them for all they’re doing to find good meats (a truly rare thing in these parts).
.-= KristenM

I think I’ve subscribed to the wrong RSS feed.

I’m certainly not going to gush here… sorry.

“What makes Burger Central so special? Quality.”

Are you basing this all on their grass-fed and ethically sound ground beef?

What quality is there in yet another pure sugar soda that everyone in the pics is gulping, killing their overwhelmed insulin response system? Heritage? Free samples? There is not one “quality” thing about pure sugar.

Free ice cream bribes? Added sugar. Pasteurization. Homogenization. Sounds like a lot of processing to me. How is that “real”?

“Freshly popped corn”. Again an attempt to make it sound nice “fresh!”, but again we’re talking about a sugar-filled anti-nutrient that has no place in the evolved human diet.

“handmade buns” Another typical ploy. “Handmade” must be better, right? It’s still all grains, sugar and anti-nutrients.

And after all the praise, you end with:

“Now, I just need to get them to fry their homemade french fries, sweet potato fries, and onion rings in tallow instead of veggie oil!”

Which translates as “Now all I need to do is get them to fry all their insulin and glucose response inducing carbohydrates in a natural fat!”

WTF, seriously.

How is this REAL food? Fight back Friday? I’m trying to fight back now! I’d love to hear your response and I will admit that I am wrong if you’d like to discuss my views and your views in further detail.

Please?
.-= Arlo

Kelly
.-= Kelly the Kitchen Kop

http://www.elevationburger.com/#home

Grass fed beef burgers with quality ingredients. I wish they had sourdough or sprouted bread and used tallow instead of olive oil for the fries. But it’s a good start and I really enjoyed my burger.

DM — It is a good place, isn’t it?

Cheeseslave — I will confess that when I moved to Oregon, I greatly missed Blue Bell. Now that I see how easy it is to make honest-to-goodness homemade ice cream that I don’t have to feel guilty about (using honey instead of refined sugar or the HFCS in Blue Bell), I wonder just how much I’d miss it if I were to move again.

Lee — I don’t know, but the time has surely come, hasn’t it? Most local food places around here that source good meats are swanky & a bit pricey. That has its place, but it sure is nice to eat at some place so NORMAL without feeling guilty!

Daily Diner — You are not alone.

Betsy — Aw, shucks. Both my boys have strawberry blonde hair and bright blue eyes. I love it!