Thursday, May 12, 2022
Thursday, April 28, 2022
Thursday, April 21, 2022
Thursday, March 31, 2022
Wednesday, March 9, 2022
Monday, January 10, 2022
The $100 Billion Dollar Ingredient making your Food Toxic - Vegetable seed oils
On Mon, Jan 10, 2022, David wrote:
This 28 minute video is outstanding. It is clear, understandable, interesting, and entertaining as well.
Anyone who cares about their long term health should find the information in this video to be of great value.
The $100 Billion Dollar Ingredient making your Food Toxic – Vegetable seed oils
https://www.youtube.com/watch?v=rQmqVVmMB3k
Thanks for watching.
I just watched some of this video yesterday. I had seen it already a few months ago.
There are always going to be people with different views, but that doesn't make them right.
We should try to verify the claims. Both times that I watched this video, I did some online research. What I found was ...
1. Consumption of saturated fat causes an increase in cholesterol levels, especially LDL "bad cholesterol".
2. Consumption of unsaturated fat does the opposite. (https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/)
3. According to some studies, the type of fat and amount consumed have no effect on mortality. A few studies say otherwise.
Just because heart disease and consumption of vegetable oils are correlated does not show causality. Over time Americans became much fatter and consume higher amounts of salt, sugar, and deep-fried foods.
I think that the video possibly has a point about reheated oil from deep-frying possibly being bad. There is some research showing that deep-fried foods are bad for us.
The main point of the video is that oxidized oils are bad for us because they contain oxygenated byproducts. However, I can't find any studies backing this up. They claim that olive oil is bad because it is easily oxidized, but all the information on the Internet lists olive oil as one of the healthiest oils. It has more antioxidants and other things that are good for us. I'm using much more olive oil. (https://www.medicalnewstoday.com/articles/266258) (https://www.oliveoil.com/high-polyphenol-olive-oil/)
Do I think that it is possible that we have been misled into thinking that unsaturated fats are good when saturated fats are really better? Yes, but I can't find studies to back this up. Just when I start thinking that there might be something to this, a study comes out showing that consumption of polyunsaturated fat lowers the risk of stroke. This puts much doubt on the claim that polyunsaturated fats are bad. (https://www.healio.com/news/cardiology/20211113/simple-food-swaps-may-lower-stroke-risk)
The American Heart Association lists the fats that they consider healthier: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/healthy-cooking-oils
--
Monday, December 27, 2021
Monday, December 20, 2021
Friday, December 10, 2021
Friday, November 26, 2021
Friday, November 19, 2021
It's so delicious that I cook it almost every day (video)
https://www.youtube.com/watch?v=CiNtYiBt2oQ
Looks interesting. I'm not sure about the heavy cream part.
Saturday, September 25, 2021
The $100 Billion Dollar Ingredient making your Food Toxic
https://www.youtube.com/watch?v=rQmqVVmMB3k&t=1521s
I don't trust just one source. I would like to see more studies on this, and I will see what I can find out about the studies quoted in the video.
Wednesday, September 22, 2021
BLT salad
I make an interesting salad. I use 1/3 package of shredded cabbage. I use cabbage because it keeps much longer than lettuce. I chop a large apple and either a whole tomato or preferably 3 Roma tomatoes into small pieces.
I add a small package of bacon bits (which is a whopping 300 calories by itself) and a moderate amount of Italian dressing. It is like a BLT salad and it is really good. It is enough to make 2 small salads, but I eat the whole thing. I calculated the entire thing to be 700 calories.
Best wishes,
John Coffey
I add a small package of bacon bits (which is a whopping 300 calories by itself) and a moderate amount of Italian dressing. It is like a BLT salad and it is really good. It is enough to make 2 small salads, but I eat the whole thing. I calculated the entire thing to be 700 calories.
Best wishes,
John Coffey
Tuesday, August 24, 2021
Buscuits
Occasionally I make biscuits. It is clear that the "Grands!" style biscuits, which Walmart has their own cheaper brand of "Jumbo" biscuits, are the best tasting, and I do like them, but it is no wonder they taste good since they have 5 grams of sugar per biscuit. This might not be an issue for most people, but I want to avoid too much sugar. So I looked for alternatives. The smaller biscuits are cheaper overall, not that cost is an issue, and they have 40% less sugar. It takes 3 small biscuits to equal the weight of one large one, and the label confirms this by listing 3 biscuits as one serving, which has 40% less sugar.
It is the smaller size that is the problem. The instructions say to "cook until golden brown", but if you do that then the entire biscuit wants to turn golden brown and they can come out too dry. You can undercook them, in which case they come out white and soft and pretty edible, but I don't like the small size for putting jam or peanut butter on them.
So this got me thinking. Since it is just dough, I can make whatever size biscuit I want with them. I tried combining pairs of biscuits into balls and these turned out like little dinner rolls. The first batch I overcooked and they were slightly crispy on the outside but soft on the inside, and this was interesting. In the second batch, I cooked them less and they came out like soft dinner rolls and these were pretty good.
On my third batch, I didn't want to go to the trouble of combining pairs of biscuits into balls, so I just baked the biscuits with one on top of another. I combined two cans of ten biscuits to get ten double-height biscuits. Not only was this easier, but I felt like this was my best result yet. I had to cook them for 20 minutes, but they came out like slightly smaller versions of the Grands biscuits, and they were pretty good. They aren't quite as good as the high sugar biscuits, but it is a tradeoff.
Even though the instructions tell you to use an ungreased cooking pan, I find it better to use cooking spray to keep them from sticking. I also tried smearing a small amount of olive oil on the bottom of the pan and this works too.
--
Wednesday, August 11, 2021
Chicken sandwich
I think this is a pretty good chicken sandwich from Sam's Club. It is also convenient because you can take it out of the freezer and microwave it. The procedure is to microwave the bun and patty separately for different lengths of time. What I found easier is to microwave the patty for 90 seconds and then add the bun and microwave the entire sandwich for an additional 30 seconds. It might be good to let it cool for a minute or two.
It is not super cheap, but it is no more than half the cost of a fast-food chicken sandwich with about the same number of calories.
I think that the chicken patty has a really good texture. It is very satisfying to bite into it. The flavor is spicy, and this put me off a little bit at first, but I got used to it. It is also a little greasy, but not really any different from a comparable fast food sandwich.
The bun is slightly different than I expected. It is a little smaller, denser, and sweet. But it tastes really good.
Baked chicken with green beans and potatoes
The original recipe reads, "In a 9x13 pan, cut 3 chicken breasts in half, add 2 cans green beans on one side and cut up red skin potatoes on the other. Sprinkle a packet of zesty Italian dressing mix over the top. Drizzle a stick of melted butter over it. Cover it with aluminum foil and bake at 350 for 1 hour.".
I cut the chicken into slightly smaller pieces. My mother likes to use a cup of liquid Italian dressing instead of zesty Italian Seasoning Mix and the stick of melted butter, so I tried that. I also added some Beer Can Seasoning.
I probably went overboard on the potatoes. I also cooked crescent rolls at the same time.
This is a winner. The food was fully cooked. Because my chicken wasn't fully thawed before I started cooking, I cooked it an extra 15 minutes. The end result was mostly moist but just a touch dry. I only ate 40% of it, but it was very satisfying.
However, I think that the liquid Italian dressing gave it a slightly sour taste, probably because of the vinegar in the dressing. It is not very noticeable, but next time I might stick to the original recipe that calls for seasoning mix and butter.
Baked Chicken with Green Beans and Potatoes
On my previous try, I used Italian Salad Dressing, but this time I stuck with the recipe that calls for Italian Seasoning mix, and a stick of melted butter. However, I did add extra potatoes, extra chicken, and extra green beans. I got the pan pretty full, but it looks like I am going to get 4 meals out of it.
I didn't overcook it this time. I cooked it for one hour at 350 degrees. One hour seems to be the perfect cooking time, where nothing comes out too dry.
What is my verdict? This is darn near perfect. Everything tasted like it was coated lightly with butter, which it probably is. I expect baked chicken to be a little dry, but this was pretty moist, with maybe just parts of it being a little dry. The potatoes weren't dry at all.
Subscribe to:
Posts (Atom)