Foods cooked with water, herbs, spices, pan-fried...

[Guest guest]

Hello.

I know I keep mentioning Sally Fallon's, "Nourishing Traditions" book, but here goes again. Sally mentioned in her book that pan-fried potatoes are easier to digest than potatoes boiled in water. I know that potatoes are illegal to SCD, but I'm wondering if I should apply that reasoning to other foods, too. It probably sounds strange, but if I cook zucchini in the oven as a casserole, I have problems afterwards. Could it be the water content? If I pan fry it on a stove top (more water cooks out of it), I don't feel so bloated with empty ingredients (is the best way I can describe the feeling) afterwards. I'm thinking now that this could be why I have a problem with homemade applesauce. I pan fried apples yesterday morning and put some spices on it and I didn't seem to have the same problems as with applesauce.

I've also read in the past (I don't remember where) that putting more flavor in foods (herbs, spices, etc.) creates a better taste, and in turn, more digestive juices flow.

I'm going to try the pan-fried apples (in butter) again and see what happens. I am cooking them really well, though!

Does anyone else feel that how foods are cooked matters?

[Guest guest]

Hello.

I know I keep mentioning Sally Fallon's, "Nourishing Traditions" book, but here goes again. Sally mentioned in her book that pan-fried potatoes are easier to digest than potatoes boiled in water. I know that potatoes are illegal to SCD, but I'm wondering if I should apply that reasoning to other foods, too. It probably sounds strange, but if I cook zucchini in the oven as a casserole, I have problems afterwards. Could it be the water content? If I pan fry it on a stove top (more water cooks out of it), I don't feel so bloated with empty ingredients (is the best way I can describe the feeling) afterwards. I'm thinking now that this could be why I have a problem with homemade applesauce. I pan fried apples yesterday morning and put some spices on it and I didn't seem to have the same problems as with applesauce.

I've also read in the past (I don't remember where) that putting more flavor in foods (herbs, spices, etc.) creates a better taste, and in turn, more digestive juices flow.

I'm going to try the pan-fried apples (in butter) again and see what happens. I am cooking them really well, though!

Does anyone else feel that how foods are cooked matters?

[Guest guest]

At 08:45 AM 1/30/2010, you wrote:

Does anyone else feel that how

foods are cooked matters?

Absolutely, it does!

Interestingly, when I bake zucchini (other than in a lasagna), it comes

up with a sweet taste to me. However, when I steam it real well, it

tastes, well, neutral. (For zucchini in a lasagna, I peel and slice it,

then dehydrate it. Placing the dehydrated zucchini in the tomato sauce

means that the zucchini water doesn't thin my sauce, and the zucchini

soaks up flavor from the tomato sauce and makes the sauce thicker to

boot.)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 08:45 AM 1/30/2010, you wrote:

Does anyone else feel that how

foods are cooked matters?

Absolutely, it does!

Interestingly, when I bake zucchini (other than in a lasagna), it comes

up with a sweet taste to me. However, when I steam it real well, it

tastes, well, neutral. (For zucchini in a lasagna, I peel and slice it,

then dehydrate it. Placing the dehydrated zucchini in the tomato sauce

means that the zucchini water doesn't thin my sauce, and the zucchini

soaks up flavor from the tomato sauce and makes the sauce thicker to

boot.)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,What a great idea! I never thought about dehydrating zucchini then using in lasagna! I'll have to try that when DH is more willing to eat cheese again.In general, I prefer pan frying veggies too--keeps more of the nutrients from being lost in the water. Oh, and using a mixture of coconut oil and butter to cook the apples is just fantastic! If I need a bit of liquid I use cloudy apple juice (can't remember what they call it in the US, but it is unfiltered apple juice).AmeliaTo: BTVC-SCD Sent: Sat, January 30, 2010 3:52:15 PMSubject: Re: Foods cooked with water, herbs, spices, pan-fried...

At 08:45 AM 1/30/2010, you wrote:

Does anyone else feel that how

foods are cooked matters?

Absolutely, it does!

Interestingly, when I bake zucchini (other than in a lasagna), it comes

up with a sweet taste to me. However, when I steam it real well, it

tastes, well, neutral. (For zucchini in a lasagna, I peel and slice it,

then dehydrate it. Placing the dehydrated zucchini in the tomato sauce

means that the zucchini water doesn't thin my sauce, and the zucchini

soaks up flavor from the tomato sauce and makes the sauce thicker to

boot.)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,What a great idea! I never thought about dehydrating zucchini then using in lasagna! I'll have to try that when DH is more willing to eat cheese again.In general, I prefer pan frying veggies too--keeps more of the nutrients from being lost in the water. Oh, and using a mixture of coconut oil and butter to cook the apples is just fantastic! If I need a bit of liquid I use cloudy apple juice (can't remember what they call it in the US, but it is unfiltered apple juice).AmeliaTo: BTVC-SCD Sent: Sat, January 30, 2010 3:52:15 PMSubject: Re: Foods cooked with water, herbs, spices, pan-fried...

At 08:45 AM 1/30/2010, you wrote:

Does anyone else feel that how

foods are cooked matters?

Absolutely, it does!

Interestingly, when I bake zucchini (other than in a lasagna), it comes

up with a sweet taste to me. However, when I steam it real well, it

tastes, well, neutral. (For zucchini in a lasagna, I peel and slice it,

then dehydrate it. Placing the dehydrated zucchini in the tomato sauce

means that the zucchini water doesn't thin my sauce, and the zucchini

soaks up flavor from the tomato sauce and makes the sauce thicker to

boot.)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 02:19 PM 1/30/2010, you wrote:

What a great idea! I

never thought about dehydrating zucchini then using in lasagna!

I'll have to try that when DH is more willing to eat cheese

again.

Amelia,

I hit on that idea when I wanted to make T's Lasagna for my parents. My

mom was on a salt free diet and couldn't handle having the zucchini

salted to remove the liquid.

Another thing is that by dehydrating the zucchini (courgettes) on

high for a number of hours, you effectively pre-cook them. Then you bake

them into whatever dish for an hour, and they're well-cooked.

In general, I prefer pan frying

veggies too--keeps more of the nutrients from being lost in the

water. Oh, and using a mixture of coconut oil and butter to cook

the apples is just fantastic! If I need a bit of liquid I use

cloudy apple juice (can't remember what they call it in the US, but it is

unfiltered apple juice).

Yes, the coconut oil and butter is a great combination!

In the US, the cloudy apple juice is called cider, which can get

confusing when you're trying to find either it or what we call hard cider

-- the alcoholic kind.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 02:19 PM 1/30/2010, you wrote:

What a great idea! I

never thought about dehydrating zucchini then using in lasagna!

I'll have to try that when DH is more willing to eat cheese

again.

Amelia,

I hit on that idea when I wanted to make T's Lasagna for my parents. My

mom was on a salt free diet and couldn't handle having the zucchini

salted to remove the liquid.

Another thing is that by dehydrating the zucchini (courgettes) on

high for a number of hours, you effectively pre-cook them. Then you bake

them into whatever dish for an hour, and they're well-cooked.

In general, I prefer pan frying

veggies too--keeps more of the nutrients from being lost in the

water. Oh, and using a mixture of coconut oil and butter to cook

the apples is just fantastic! If I need a bit of liquid I use

cloudy apple juice (can't remember what they call it in the US, but it is

unfiltered apple juice).

Yes, the coconut oil and butter is a great combination!

In the US, the cloudy apple juice is called cider, which can get

confusing when you're trying to find either it or what we call hard cider

-- the alcoholic kind.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Absolutely, how the foods are cooked makes a huge difference to how my digestion handles the food. It is part of my trial-and-error method with a food, cooking it in different ways to see which is better tolerated. Of course some foods just aren't tolerated, no matter what!

Some meats I can bake, others have to be pan-fried. Some vegetables can be grilled, some can be pan-fried/sauteed, but most have to be well-cooked in water. A lot of fruits have to be juiced instead of cooked.

So, as you explore foods and figure out what works for your body, remember to try variations on how you prepare the food. The results can be amazing.

Kim M.

SCD 6 years

>>>>>>>>>

I've also read in the past (I don't remember where) that putting more flavor in foods (herbs, spices, etc.) creates a better taste, and in turn, more digestive juices flow.I'm going to try the pan-fried apples (in butter) again and see what happens. I am cooking them really well, though!Does anyone else feel that how foods are cooked matters?

[Guest guest]

Absolutely, how the foods are cooked makes a huge difference to how my digestion handles the food. It is part of my trial-and-error method with a food, cooking it in different ways to see which is better tolerated. Of course some foods just aren't tolerated, no matter what!

Some meats I can bake, others have to be pan-fried. Some vegetables can be grilled, some can be pan-fried/sauteed, but most have to be well-cooked in water. A lot of fruits have to be juiced instead of cooked.

So, as you explore foods and figure out what works for your body, remember to try variations on how you prepare the food. The results can be amazing.

Kim M.

SCD 6 years

>>>>>>>>>

I've also read in the past (I don't remember where) that putting more flavor in foods (herbs, spices, etc.) creates a better taste, and in turn, more digestive juices flow.I'm going to try the pan-fried apples (in butter) again and see what happens. I am cooking them really well, though!Does anyone else feel that how foods are cooked matters?