Right, I was thinking specifically of sucrose. When you type it's molecular composition is seems so, well you know... dirty.
I always get a kick out of people who claim they are allergic to MSG, but dump mounds of parmesan on their pasta. They don't believe me when I tell them that hard cheases like parmesan, romano, etc have a good bit of MSG in them naturally.
DiHydrogen Monoxide anyone?
DiHydrogen Monoxide anyone?
In college, that was the "Chinese Restaurant Syndrome" which my room-mate feigned on many occasions.
We are pretty much low sodium in this household, but will occasionally have a steak sprinkled with salt and pepper.
I stopped adding salt when I started the diet. Also, Lugol's Solution which supplants the remaining sodium with potassium.
God I'm hungry.
God I'm hungry.
If you are diabetic, take care, as potassium has its own side effects.
There are 'Lo Salt' items available here, KCl instead of NaCl, and mixes in different proportions.
A friend here, he is an architect by training, makes metal stuff, told me to eat raw salad and sprouts once a day, as a meal, very good for diabetes and overall health.
Eat lots of fiber, and drink plenty of water, check your sugar levels, fluctuations can make you feel hungry.
And keep oats cookies / biscuits handy, the low sugar variety.
Bear in mind that salty food can make the blood sugar level fluctuate.
Not kidding, I am diabetic, and when first diagnosed the doctor told me to check the fasting and 2 hours after meals sugar levels, and write down what I had eaten as well along with the readings.
That gave me a pretty good idea of my body's response to different kinds of food.
Just a head's up, not really audio or food related.
Pardon me butting in.
There are 'Lo Salt' items available here, KCl instead of NaCl, and mixes in different proportions.
A friend here, he is an architect by training, makes metal stuff, told me to eat raw salad and sprouts once a day, as a meal, very good for diabetes and overall health.
Eat lots of fiber, and drink plenty of water, check your sugar levels, fluctuations can make you feel hungry.
And keep oats cookies / biscuits handy, the low sugar variety.
Bear in mind that salty food can make the blood sugar level fluctuate.
Not kidding, I am diabetic, and when first diagnosed the doctor told me to check the fasting and 2 hours after meals sugar levels, and write down what I had eaten as well along with the readings.
That gave me a pretty good idea of my body's response to different kinds of food.
Just a head's up, not really audio or food related.
Pardon me butting in.
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Bill you are thinking only of a typical fresh green salad or side salad with lettuce or other leafy as the dominant ingredient.
I eat plenty of salads but very few are of the regular green salad variety, and yes, many of the items are cooked whether they are served hot or cold.
Last night was artichoke heart, sun dried tomato, bamboo shoot and pepita salad. All are cooked in some manner.
I eat plenty of salads but very few are of the regular green salad variety, and yes, many of the items are cooked whether they are served hot or cold.
Last night was artichoke heart, sun dried tomato, bamboo shoot and pepita salad. All are cooked in some manner.
Sorry, truncated, he advocates raw vegetables like spinach as well, not usually salad ingredients. Also sprouted beans, and rice flakes chiwda.
And some items like hummus, which is cooked, form part of salads / entrees. So raw was in that context.
There are also fermented salad items, which tend to be sour, and must be avoided, as per his advice.
Shrimp salad can be said to have cooked ingredients, for example, even if served cold.
Rice flakes are gently roasted, fried chilies and peanuts are added, also turmeric etc. in different varieties of that chiwda.
My mistake, should have been more clear.
And some items like hummus, which is cooked, form part of salads / entrees. So raw was in that context.
There are also fermented salad items, which tend to be sour, and must be avoided, as per his advice.
Shrimp salad can be said to have cooked ingredients, for example, even if served cold.
Rice flakes are gently roasted, fried chilies and peanuts are added, also turmeric etc. in different varieties of that chiwda.
My mistake, should have been more clear.
Spinach is common as a leafy green in salads here. So is Kale, Chard, Mustard Arugula and others.
Very counterintuitive since most of the world makes good use of the tremendous enhancement of gut flora they provide. It's the original probiotic. Not sure what knowledge your friend has that Gastroenterologists don't but he should share with them.
In most but not all cases, raw is better for you.
While he has some good advice, I hope he become an excellent architect and leaves food advice to the pros.
You and I use slightly different definitions of 'cooked' 🙂 mind you my SIL puts green salad into a pan to warm it through which I never understand. On the beansprouts thing you could argue they are just 'predigested' by the germination but that's a beer discussion.
Fermented foods are good though. Chocolate and red wine are both fermented foods and therefore good for you. I'm sold 😛
He got this from a religious teacher, not a priest, who is of the school of thought 'eat local'.
Idli and dosa are both made from fermented dough, so is bread for that matter. But those are cooked.
But some foods can ferment in our hot weather much faster than in colder places, so that context has to borne in mind.
For example, curds, if left outside the fridge on a hot day, are good only for adding to food by evening here, it gets above 40 here for more than 200 days of the year.
Curds will go sour by evening, and rotten by next morning, if left outside.
So this can become a bickering topic.
The food sold here and in Canada is vastly different, and varies here by season, some people say we must eat what is fresh and locally grown, even for long storage items like grains and lentils.
My friend is above 60, he makes switches, and also stainless steel bathroom cabinets, among other things.
He does not work as an architect except for his personal space at home and work.
Idli and dosa are both made from fermented dough, so is bread for that matter. But those are cooked.
But some foods can ferment in our hot weather much faster than in colder places, so that context has to borne in mind.
For example, curds, if left outside the fridge on a hot day, are good only for adding to food by evening here, it gets above 40 here for more than 200 days of the year.
Curds will go sour by evening, and rotten by next morning, if left outside.
So this can become a bickering topic.
The food sold here and in Canada is vastly different, and varies here by season, some people say we must eat what is fresh and locally grown, even for long storage items like grains and lentils.
My friend is above 60, he makes switches, and also stainless steel bathroom cabinets, among other things.
He does not work as an architect except for his personal space at home and work.
Oh, one more thing, tamarind and sour curd are used in snacks like bhel puri and dahi puri, which are to be avoided, as they are sour items, as per his advice.
Some people say it can cause joint pains.
But it an extremely popular class of street snack food here, in most of India.
Go figure that out....to each his own.
Some people say it can cause joint pains.
But it an extremely popular class of street snack food here, in most of India.
Go figure that out....to each his own.
No doubt. I look at it in the most basic terms. Cooking with elevated heat is the norm in many places but heat is not the only way to include the oxidization that is the root of cooking.
Marinaded Artichoke hearts in a jar from the store are usually blanched in the acid based marinade before packaging. Both heat and acid do the cooking.
Sun dried tomatoes just left in the sun is a slow method of heat cooking and some are even finished in a dehydrator.
Bamboo shoot is boiled in brine
Pepitas are roasted in an oven
Everything in my salad last night had been 'cooked.'
Your friend is being far too general. While some sour (acidic) items may detrimental or not beneficial to your body, other are very beneficial. I think your friend might want to put down the stainless steel and Google things before offering such curds of wisdom.
If we agree on 'chemically modified' then we have some common ground. I've still not worked out exactly how long to sprout mung beans before making them into daal. There is a continual change during the sprouting from the second the beans start soaking. Usually I fail to plan far enough ahead and its only 24 hours 😀
Thanks! No whiskey on hand, but I'll come up with something, rum or fortified wine, maybe some kind of liquer or brandy.
Bill, if you leave the beans soaking too long, just leave them longer until they become bean sprouts 😁 Besides, standard split bean dhal here is the same price as whole mung beans.
Also, if you reread my post 633, you’ll note that all 4 ingredients have used elevated heat to cook them and not relied on acid cooking or other method.
Also, if you reread my post 633, you’ll note that all 4 ingredients have used elevated heat to cook them and not relied on acid cooking or other method.
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Back to chemical cooking for a minute. Cooking with heat or with acid both cause a denaturing and coagulation of the proteins which is essentially what we are attempting when cooking, so I am perfectly happy calling both of those cooking.
Try making a good caesar dressing with reggiano parmesan on top of a slightly grilled half romaine heart. ( Slice the romaine lettuce in half lengthwise ).
BTW, you can't get 151 rum anymore.... thank the nannies in DC for that stunt.
Hi Tony,
Yes, grilled veggies are some of the best. That includes the romaine halves of which you speak. Homemade dressing of course.
Yes, grilled veggies are some of the best. That includes the romaine halves of which you speak. Homemade dressing of course.