The Bagel, Oh the Contrasts

Per Amanda Fiegl on Smithsonian.com,”… bagels are mentioned in written records from Krakow as early as 1610…” (https://www.smithsonianmag.com/arts-culture/a-brief-history-of-the-bagel-49555497/). For me they just date back to about 1948. I remember wandering through my dark, maternal grandparents place in Detroit as about a three year old tasting a morsel that was scrumptious, a bagel. We even must have had those delicacies with either lox or the ultimate, Nova Scotia salmon, a melt in your mouth addition. Of course that was piled high with some onion and a thick layer of Philadelphia Cream Cheese. That was living even for this three year old. Actually that is living even for a 73 year old, my senior version.

Ah, but time takes its toll on what we can eat. Almost twelve years ago my primary physician warned me about the dangers of carbohydrates to my future existence on planet earth.  A bagel clocks in at 53 grams and it turns to sugar quickly given its lack of fiber. Cream Cheese is one whopping sock of saturated fat, something I should be minimizing. Finally Nova and lox are smoked, apparently a carcinogenic process given the nitrates and nitrites in the smoking process.

Am I left only with rabbit food? Rabbits are kindly animals. Aren’t they? Don’t you love to see bunnies in the front yard?

Ah, but you don’t want to eat like one. I get it. Don’t let your youth go to waste. Before you can blink you will be old and growing long ears.