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Post by Orac on Mar 12, 2024 15:48:23 GMT
Baron,
I don't think i have much more in terms of tips - you got it mostly covered.
Coconut oil is very hardy and can be used to fry without too much issue. Extra virgin olive oil is quite a bit more delicate and should only be used to fry at low temps (below 200 absolute max - check that). If this bothers you, invest in a meat thermometer rather than nuking everything. Frying at high temps is not a good idea as it creates certain toxins (i think) regardless of the oil. BTW extra virgin olive oil is often not what it says on the tin. It is hard to regulate.
I now stick to getting nothing outside fresh vegetables, meat, fish, mushrooms, nuts and fruit. There is no point inspecting packets - everything that is 'prepared' now contains gallons of this muck. If you go to a restaurant, you will eat it.
Boiling is (of course) fine - get to like stews etc or just boil your food. As far as i can see the only issue with the 'new' air-fryers is that a lot of them use those awful non-stick coatings - which need to be avoided. To get around this you need to put a disposable lining in to the tray.
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Post by Dan Dare on Mar 12, 2024 15:49:35 GMT
At least it's not a dog or a bat, like they have to eat in China because it's so shit over there. At least you can be sure it's fresh. Restaurants typically display the main ingredient still in cages so you can pick your own puppy, pangolin, snake or bunny rabbit. Fish and other seafood will often be swimming in a tank so you watch the waiter netting your selection. |
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Post by Deleted on Mar 12, 2024 16:23:14 GMT
That's not a hamburger. It's a beefburger.Ham is pig, Beef is cow. Americanisms. ----------------- Anyone noticed everything has palm oil in it now? It's named after the place not what's in it. Doh! |
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Post by Orac on Mar 12, 2024 16:24:41 GMT
Ich bin ein hamburger
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Post by bancroft on Mar 12, 2024 18:37:49 GMT
Well if you go into Costa or another cafe and get a Chicken Panini it is almost certainly processed chicken.
Processed food is not that healthy yet the people that eat these foods do not normally have time or resources to prepare their own food.
As for ham, can't stand it.
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Post by Dubdrifter on Mar 13, 2024 9:19:19 GMT
Thanks for all that healthy advice. …which appears to have been so different in 2017 … this from the BBC … highlighting how bad coconut oils and beef fats were back then! www.bbc.co.uk/news/health-40300145Looks like we are being given the ‘run around’ by these ‘experts’ … a bit like the contradictory ‘evidence’ over Climate change. 🤔 *********************** Approaching 67 I guess it’s all come a little bit late to change habits now for some. … when you see the fittest healthiest people imaginable dropping dead on the road after a 30k stroll around the block … it makes one wonder if it’s all worth the sacrifices. … I guess the uber stress some might generate - worrying to the nth degree what is a ‘safe, healthy and an essential survival kit’ for life - could be enough to kill one in the end. - not the bad food … but reading too many contradictory MSM scare stories and hours listing alarming chemical ingredients and palpitation-inducing E-numbers. 😋🤪 |
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Post by Dan Dare on Mar 13, 2024 9:32:48 GMT
Well if you go into Costa or another cafe and get a Chicken Panini it is almost certainly processed chicken. Processed food is not that healthy yet the people that eat these foods do not normally have time or resources to prepare their own food. As for ham, can't stand it. A substantial proportion of the FTSE 100 make most of their revenues from producing or peddling HPF (and booze or tobacco). |
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Post by Deleted on Mar 13, 2024 9:49:56 GMT
I also watched this recently. I am aware of the oil issue and stopped using what they call 'vegetable oil' some time ago (a decade). Another one is 'margarine'. I didn't get far trying to convince some members of my family that margarine wasn't healthy. I can't believe it's not butter? - then what the fuck is this stuff? However, this shit is in absolutely every single convenience food - biscuits, crisps, pastries, pies, chips, 'healthy' ready meals, unhealthy ready meals. They probably put it some curries now. There is no easy way to tell if you are eating this so the only way to be sure is to stick to the simple rule of buying identifiable simple foods and preparing meals yourself, rather than 'grabbing' something quickly. The only part of his meal that wasn't dodgy was the burger itself - ironically, this is the part that is usually identified as 'most unhealthy'. They are selling industrial oils to us as food and even the bacteria won't touch it. I generally eat quite healthy and haven't had anything from wee McDonalds in decades. The only oil I cook with is Olive Oil, which is unfortunately becoming more and more expensive thesedays. |
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Post by johnofgwent on Mar 13, 2024 11:32:17 GMT
I don't think the contents of A McDonald's is the issue here. It's the contents of several a week, combined with zero or next to zero physical activity
In my childhood children were not fed McDonald's or Chinese or indian takeaways or kebabs but the amount of soss eggs chips and beans more than compensated but the lifestyle and play activity just burned it off as quickly as if we were oil riggers.....
My kids were competitive swimmers and my grandkid is in dance academy twice a week and on stage every month or so either in school or through that academy and rehearsing for thise every spare minute so it seems.
As a result she has the physique of an athlete and the stamina of a royal marine, as did her mum and her aunt at her age. Today her mum has a job that demands physical exertion and is losing excess dress sizes like they were going out of fashion. Her aunt however for various reasons not least severe pain thanks to a twat who wrecked the car she was driving by crashing into it has no such exercise option and is bloating like a bloody whale....
A group of my grand daughters school friends of both sexes are similarly active. Her boyfriend plays football for school and a local under 18 club and this has the sort of shape I had at his age and for some years after thanks not to any soulless gym but to the 10k running and the rugby and yes having to get to a girlfriend several miles away up a 1000 foot vertical rise to the top of a hill with only a pushbike for transport certainly dealt with any excess calories.
The problem is of course in my day almost ALL the school pupils and later the university students were that active.
Today barely one in ten are, and with madam approaching 14 at frightening speed and looking more like 19 even faster, her fellow classmates NOT so active are starting to gain blubber at a frightening rate,
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Post by bancroft on Mar 13, 2024 13:43:46 GMT
I also don't thinks TFAs are in McD's at least in the UK, US may be different.
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Post by Baron von Lotsov on Mar 13, 2024 15:01:07 GMT
Baron, I don't think i have much more in terms of tips - you got it mostly covered. Coconut oil is very hardy and can be used to fry without too much issue. Extra virgin olive oil is quite a bit more delicate and should only be used to fry at low temps (below 200 absolute max - check that). If this bothers you, invest in a meat thermometer rather than nuking everything. Frying at high temps is not a good idea as it creates certain toxins (i think) regardless of the oil. BTW extra virgin olive oil is often not what it says on the tin. It is hard to regulate. I now stick to getting nothing outside fresh vegetables, meat, fish, mushrooms, nuts and fruit. There is no point inspecting packets - everything that is 'prepared' now contains gallons of this muck. If you go to a restaurant, you will eat it. Boiling is (of course) fine - get to like stews etc or just boil your food. As far as i can see the only issue with the 'new' air-fryers is that a lot of them use those awful non-stick coatings - which need to be avoided. To get around this you need to put a disposable lining in to the tray. I think in the past I've been saved somewhat by the taste and actually know if there are bad chemicals in whatever you have eaten. Morrisons tend to use natural preservatives, e.g. lemon juice is a good natural preservative. I don't read all the ingredients on every packet, but I do spot checks and they come out clean. Wikipedia is an excellent resource for finding out all you would ever want to know about a particular chemical and what it does. I mean it is true Morrison's sell a lot of unhealthy junk as well, but the shop I use has tens of thousands of stock items and they come from all over the place. If it comes from Italy or France it is generally top quality.
The dilemma between preparing it yourself and buying it is a complicated one. The amount of money you pay for something is a good indication. You can go to a family run business making chocolate over in Italy and they will have most likely hundreds of years of passed down experience in the industry and know more about that specific product than we could ever hope to know in a lifetime, so you are safe in the hands of such experts. Those who are genuine producers are well aware of how processes can degrade the quality, and to deal with it there are countless tricks of the trade, many of which are trade secrets.
The other end of the quality spectrum would be corporate firms owned by Blackrock and Vanguard etc. This is where we are at with Mc Donalds. I mean my view is I'm all for fast food because the factory does all your cooking work for you by robots. Also such huge factories can employ PhD nutritionalists and they can do very good quality control. This is more a cowboy problem. Chances are Blackrock and Co have holdings in the pharmaceuticals as well.
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Post by Orac on Mar 13, 2024 16:02:01 GMT
It's partly economics imho. The use of unnatural oils ect extends shelf life. If you break food down to its constituent parts and recombine in various ways to produce various products, you can modularise and commodit-ise the production of food far more heavily. The trouble is nobody really understands human physiology, so the results are unpredictable in terms of health. It seems to me that we have evolved to take various (many) components together in specific ratios and when one component is missing or in the wrong ratio, it can have negative consequences.
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Post by Baron von Lotsov on Mar 13, 2024 18:59:52 GMT
Thanks for all that healthy advice. …which appears to have been so different in 2017 … this from the BBC … highlighting how bad coconut oils and beef fats were back then! www.bbc.co.uk/news/health-40300145Looks like we are being given the ‘run around’ by these ‘experts’ … a bit like the contradictory ‘evidence’ over Climate change. 🤔 *********************** Approaching 67 I guess it’s all come a little bit late to change habits now for some. … when you see the fittest healthiest people imaginable dropping dead on the road after a 30k stroll around the block … it makes one wonder if it’s all worth the sacrifices. … I guess the uber stress some might generate - worrying to the nth degree what is a ‘safe, healthy and an essential survival kit’ for life - could be enough to kill one in the end. - not the bad food … but reading too many contradictory MSM scare stories and hours listing alarming chemical ingredients and palpitation-inducing E-numbers. 😋🤪 By the way, in case you were wondering, saturated fat is fat where all the spaces for hydrogen atoms are filled, hence the saturated description. With unsaturated fats they are looking to fill the hydrogen slots so can bind with all manner of other molecules hanging around, especially with some heat. This is where you can end up with molecules that can be trouble. |
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Post by Baron von Lotsov on Mar 13, 2024 19:14:25 GMT
It's partly economics imho. The use of unnatural oils ect extends shelf life. If you break food down to its constituent parts and recombine in various ways to produce various products, you can modularise and commodit-ise the production of food far more heavily. The trouble is nobody really understands human physiology, so the results are unpredictable in terms of health. It seems to me that we have evolved to take various (many) components together in specific ratios and when one component is missing or in the wrong ratio, it can have negative consequences. The general problem is heat used in processing can damage fragile organic molecules. Here's an example. In Morrisons you can get various type of pasta, all with the same ingredients. Over in a health food shop you can get the same 500g bags of pasta with the exact same ingredients, except these packets are twice the price. The question was why? Well on the packet of the expensive ones they say not heat treated and it also says made in Italy. It's just another illustration that you can generally trust the Italians to do it properly. There is definitely an improvement in taste and texture. My Italian woman from Hampstead explained that one to me and i got a little lecture about the crap food I eat. She's right as well. Over in Hampstead there are a lot of specialist food shops and they are very pricy, but seriously good quality. |
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Post by bancroft on Mar 13, 2024 19:19:36 GMT
Personally I just don't trust the info about olive oil being a good oil to cook with.
I know loads of South Europeans use it, yet that's my opinion.
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