a few questions

[Guest guest]

,

Peanut oil is less stable than olive oil because it is high in PUFA

(polyunsaturated fatty acids). Olive oil is fine for light frying as long as it

is not

smoking. Any oil or fat that smokes is burning non-fat substances. Other

than that, you want the lowest pufa-content possible, and then want the highest

saturated fat (sfa) content possible.

A good substitute for olive oil would be high-quality lard (hard to find). I

personally think the tastes are rather compatible (though certainly not the

same).

Chris

[Guest guest]

> I came across this nutritional philosophy and the Nourishing

> Traditions cookbook recently and have been working hard to cook

> exclusively from it for the past 2 months. I have some questions and

> no one to ask, so I thought I would try this chat room.

I'm new to this list, but I can probably handle the oil question.

> I've heard that olive oil (along with most other oils) becomes toxic

> when heated and should never be used for cooking, yet I see that in

> some of the NT recipes, olive oil is used for sauteing or frying. I

> thought that coconut oil or ghee are the only good choices for these

> cooking methods.

The NT cookbook does say you can use peanut oil, i believe it says

unrefined? I use peanut oil when I cook any type of asian dish however I

haven't tried cooking those since I started following the NT recipes.

Olive Oil, extra virgin olive oil (evoo), can be used for cooking. Each oil

has a specific smoke point (when it reaches a certain temperature it

begins to smoke), at which it starts to burn and turns nasty (may taste fine

but it is unhealthy to eat). Olive oil has a higher smoke point than butter,

but a lower one than coconut oil (ghee, or clarified butter has a higher

smoke point than normal butter). I use EVOO quite often, usually when I

run out of coconut oil, to do light sautees but I wouldn't use it in to

stir-fry.

When I get a source for raw milk butter I will probably start using

ghee/clarified butter more often though my fiance, the true chef of the

house, prefers to use butter over just about any other fat to cook with. =)

Do not deep fry with EVOO, though I have heard an Italian chef say that

regular olive oil could stand higher temperatures. ( Batali on the

Food Network).

From what I have read you shouldn't heat flax seed oil and sunflower oil.

I think I got this information from the oils I purchased from

omegahealthstore.com (i love their coconut oil!).

I make mayo using a recipe out of the Joy of Cooking, but I use only oils I

like and have on hand. So, that has been peanut oil with a bit of olive oil,

or sunflower oil for taste. Haven't looked at the NT recipe but if you make

your mayo out of just olive oil it will have a VERY strong taste. I have

also gotten lazy with making mayo and just started putting butter, or some

olive oil directly on sandwiches etc.

I can't speak on the health benefits as I am new to this and I look forward

to hearing what others say. =) My fiance studied as a chef and I find his

basic knowledge of how to use foods, if not which foods to use, very

helpful.

Hope this helps you,

Dawn

> What about using peanut oil (cold-pressed) for stir-frying instead of

> olive oil when it is listed in the ingredient list? (i.e. the Stir Fry

> Beef Stew, which was excellent, by the way)I always preferred using

> peanut oil before when cooking asian-style because olive oil isn't

> indigenous.

>

> Anyone else try to make mayonnaise? Mine didn't taste very good.

>

> I'm sure I'll think of others, but I'll start with that and see if

> this works.

>

>

[Guest guest]

> Do not deep fry with EVOO, though I have heard an Italian chef say that

> regular olive oil could stand higher temperatures. ( Batali on the

> Food Network).

is a god. My daughter draws pictures of him in his red rubber

clogs on his scooter. I should think his cuisine would in general be

pretty NT-friendly. He sure gives a good sense of how to use fresh

local ingredients in simple ways to maximize their fullest flavor. I

heart .

Lynn S.

-----

Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan

The New Homemaker: http://www.newhomemaker.com/

Siprelle & Associates: http://www.siprelle.com/

[Guest guest]

>> I've heard that olive oil (along with most other oils) becomes toxic

>> when heated and should never be used for cooking, yet I see that in

>> some of the NT recipes, olive oil is used for sauteing or frying. I

>> thought that coconut oil or ghee are the only good choices for these

>> cooking methods.

The BEST thing to cook in is natural lard or fat, IMO. The vegetable oils,

even coconut oil, just don't have the cooking qualities of a good lard.

I save bacon fat, goose fat, fat from the beef I buy, and use that for

cooking fat. The food cooks better and doesn't stick to the pan,

and gets nice and crisp.

-- Heidi

[Guest guest]

Have you tried using unrefined [red] palm oil for oriental style cooking?

the colour and the flavour add a lot, particularly to south-eastern Asian

dishes...

palm oil is quite similar to coconut oil...

check http://www.tropicaltraditions.com/red_palm_oil.htm for more details.

Dedy

<<What about using peanut oil (cold-pressed) for stir-frying instead of olive

oil when it is listed in the ingredient list? (i.e. the Stir Fry Beef Stew,

which was excellent, by the way)I always preferred using peanut oil before when

cooking asian-style because olive oil isn't indigenous.>>

[Guest guest]

Heidi,

I save bacon fat also, but the other day my dh cooked up some bacon and saved

the fat for me but it stayed liquid and brown looking, usually it solidifies and

is snow white. Do you know what happened?

Michele

----- Original Message -----

From: Heidi Schuppenhauer

I save bacon fat, goose fat, fat from the beef I buy, and use that for

cooking fat. The food cooks better and doesn't stick to the pan,

and gets nice and crisp.

-- Heidi

[Guest guest]

,

I have made the mayo from NT for awhile and it always turns out great, but I

don't care for it made with very much olive oil, I use mostly safflower or

sunflower.

Michele

----- Original Message -----

From: courtneysavin

Anyone else try to make mayonnaise? Mine didn't taste very good.

I'm sure I'll think of others, but I'll start with that and see if

this works.

[Guest guest]

>Heidi,

>I save bacon fat also, but the other day my dh cooked up some bacon and saved

the fat for me but it stayed liquid and brown looking, usually it solidifies and

is snow white. Do you know what happened?

>

>Michele

Maybe it is warmer, since it is summer? Or it is from a polyunsaturated pig?

(seriously -- the fat they store is related to what they ate). I keep my fat in

the freezer, partly to avoid flies and snide remarks, and it always solidifies

;-) But when we kept it on the counter, it was usually liquidish, I think. The

melting temp must be pretty close to room temp (like coconut oil).

-- Heidi

>

[Guest guest]

Ok, but up until now it had solidified white at room temp. I wonder if it's the

brand, I think it's Beelers from Wild Oats. Before, I bought the bacon from

TJ's, the Niman Ranch brand. Maybe that's why.

Michele

Re: a few questions

>Heidi,

>I save bacon fat also, but the other day my dh cooked up some bacon and saved

the fat for me but it stayed liquid and brown looking, usually it solidifies and

is snow white. Do you know what happened?

>

>Michele

Maybe it is warmer, since it is summer? Or it is from a polyunsaturated pig?

(seriously -- the fat they store is related to what they ate). I keep my fat in

the freezer, partly to avoid flies and snide remarks, and it always solidifies

;-) But when we kept it on the counter, it was usually liquidish, I think. The

melting temp must be pretty close to room temp (like coconut oil).

-- Heidi

>

[Guest guest]

first one is for tony - why coffee? I stopped putting it in my mouth

so why should i put it in my colon? I assume there is some benefit

over using warm water, please share.

second, I bought clark's book and started reading it, and honestly

she sounds pretty nuts to me. I was going to build the zapper and

use it anyway before i did the cleanse because i don't particularly

like feeling ill. When I asked my doctor about it (His practice is

titled Alternacare, he's a little to the left of mainstream) he

rolled his eyes and handed me a case study that I believe was

published in WDDTY and had a similar cleansing recipe. I'm just

curious as to who here has actually tried the " zapper " and if you

feel it gave you a better cleansing experience. I'm starting the

apple juice for my first cleanse tomorrow so i think i'll sift

through the archives tonight.

thanks, elisa

[Guest guest]

> I love carrots for a crunchy snack but I know

> it must cause a blood sugar spike when I eat them.

fiber also slows down the insulin. Your digestion has to wrestle the

carbs and fiber apart and that takes time.

A few raw carrots will probably not spike insulin much.

A lot of cooked carrots might.

I'd have nuts with it. Grams I don't know - 3? 5?

> What should people without a gall bladder do

> to get the vitamin A out of the orange veggie?

An ND I know recommends ox bile pills to people without a gall

bladder, when they need bile.

Have you had your gall bladder out?

What did the doc say about how to get your fats afterward?

Connie

[Guest guest]

Connie,

Thanks for the response. The carrot question was also about getting the vitamin

A out of the carrots. I agree that the fiber slows down the insulin release, but

I don't think its enough and I still think you need some fat to get the vitamin

A. I eat almond butter with my apples. Excellent! But, I wonder how much almond

butter I actually NEED.

No, I have my gall bladder, but someone else I know asked that question.

Doctors don't tell patients anything when they get their gall bladder out. The

doctors don't think they need it!

Kathy

---- cbrown2008 <cbrown2008@...> wrote:

=============

> I love carrots for a crunchy snack but I know

> it must cause a blood sugar spike when I eat them.

fiber also slows down the insulin. Your digestion has to wrestle the

carbs and fiber apart and that takes time.

A few raw carrots will probably not spike insulin much.

A lot of cooked carrots might.

I'd have nuts with it. Grams I don't know - 3? 5?

> What should people without a gall bladder do

> to get the vitamin A out of the orange veggie?

An ND I know recommends ox bile pills to people without a gall

bladder, when they need bile.

Have you had your gall bladder out?

What did the doc say about how to get your fats afterward?

Connie

[Guest guest]

I don't know if this is true but I read that the carotenoid content

helps balance blood sugar. I have very very sensitive blood sugar and

I have always stayed away from them since I became health conscious.

Finally it felt odd to be so prejudiced against this specific

vegetable, especially since it's so convenient and teeth cleansing to

eat a raw carrot, so I did some cursory research. I have started

consuming them and haven't had any problems so far but we'll see. I

have also heard to eat fat for any DEKA absorption and to lessen the

glycemic impact so I take some coconut oil with it just in case. I'll

have to keep paying attention to how I feel after eating them.

>

> A few questions:

>

> 1. Is there a ratio of grams of fat to grams of carbs to slow down

insulin release?

>

> Jordan Rubin says in his book " Perfect Weight America " to " never eat

your carbs naked " . To eat them with fat to slow down the conversion of

the carb to sugar and reduce the insulin release. However, he doesn't

indicate how many grams of fat you need to eat for how many grams of

carbs. Is there a guideline?

>

> I love carrots for a crunchy snack but I know it must cause a blood

sugar spike when I eat them.

>

> 2. In Nourishing Traditions, Sally says that to get the Vitamin A

out of the sweet potato, you must eat it with fat because it requires

bile to get the vitamin A. I've heard others say the same is true of

carrots. What should people without a gall bladder do to get the

vitamin A out of the orange veggie?

>

> Thanks,

> Kathy

>

[Guest guest]

Interesting. Thanks.

I don't think coconut oil counts as a fat because the body digests it

immediately. Also, I have gall bladder issues and I eat alot of coconut oil. My

gall bladder does not respond to it. Boy, oh, I know it when I eat butter,

cream, and yogurt.

I do take a Chinese herb called Lidan to promote gall bladder health.

Kathy

---- Cray Fish <crayfishfeed@...> wrote:

=============

I don't know if this is true but I read that the carotenoid content

helps balance blood sugar. I have very very sensitive blood sugar and

I have always stayed away from them since I became health conscious.

Finally it felt odd to be so prejudiced against this specific

vegetable, especially since it's so convenient and teeth cleansing to

eat a raw carrot, so I did some cursory research. I have started

consuming them and haven't had any problems so far but we'll see. I

have also heard to eat fat for any DEKA absorption and to lessen the

glycemic impact so I take some coconut oil with it just in case. I'll

have to keep paying attention to how I feel after eating them.

>

> A few questions:

>

> 1. Is there a ratio of grams of fat to grams of carbs to slow down

insulin release?

>

> Jordan Rubin says in his book " Perfect Weight America " to " never eat

your carbs naked " . To eat them with fat to slow down the conversion of

the carb to sugar and reduce the insulin release. However, he doesn't

indicate how many grams of fat you need to eat for how many grams of

carbs. Is there a guideline?

>

> I love carrots for a crunchy snack but I know it must cause a blood

sugar spike when I eat them.

>

> 2. In Nourishing Traditions, Sally says that to get the Vitamin A

out of the sweet potato, you must eat it with fat because it requires

bile to get the vitamin A. I've heard others say the same is true of

carrots. What should people without a gall bladder do to get the

vitamin A out of the orange veggie?

>

> Thanks,

> Kathy

>