~~~~~nutrition nazis 2012~~~~~

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white beans are so good. they pair well with sage.

ticks up my sleeve (brownie), Saturday, 6 October 2012 04:10 (twelve years ago) link

yah i made a vegan "ricotta" for a lasagne last week

just1n3, Saturday, 6 October 2012 04:31 (twelve years ago) link

(with white beans, i mean)

just1n3, Saturday, 6 October 2012 04:31 (twelve years ago) link

almond milk latte this morning - pretty yum! (Silk unsweetened, thanks orbit)

it'll take some getting used to but it's definitely a nice change not feeling quite so sluggish. I think maybe I have some lactose issues that I'd never noticed before? idk. I love the smell of it, it's much more pleasant to drink than I expected.

set the controls for the heart of the sun (VegemiteGrrl), Sunday, 7 October 2012 01:40 (twelve years ago) link

It's actually good! It takes more of it to dilute coffee to an equivalent point compared to milk but that's more nutty goodness with extra calcium.

purveyor of generations (in orbit), Sunday, 7 October 2012 01:52 (twelve years ago) link

Yeah the calcium boost is a nice bonus! I like that it's not as thin and nothing-tasting as nonfat milk

set the controls for the heart of the sun (VegemiteGrrl), Sunday, 7 October 2012 02:02 (twelve years ago) link

It would be nice if they could cut the salt down in the almond milk, I think one cup has around 10 percent of your daily sodium.

svend, Sunday, 7 October 2012 02:08 (twelve years ago) link

I fixed that problem by increasing my daily sodium intake so it's a smaller percentage.

purveyor of generations (in orbit), Sunday, 7 October 2012 02:16 (twelve years ago) link

I haven't found that to be an issue for me, my sodium intake's pretty low anyway

set the controls for the heart of the sun (VegemiteGrrl), Sunday, 7 October 2012 02:20 (twelve years ago) link

made a ~healthy smoothie~ for breakfast today in lieu of coffee

as it turns out, I need coffee
drinking green tea rn, hoping to turn it around but oh brother, this was a little harder than I expected

set the controls for the heart of the sun (VegemiteGrrl), Monday, 8 October 2012 15:55 (twelve years ago) link

smoothie was delicious tho! greek yogurt, spinach, strawberries, flax seed & a little almond milk to grease my sad blender

set the controls for the heart of the sun (VegemiteGrrl), Monday, 8 October 2012 15:55 (twelve years ago) link

yah i made a vegan "ricotta" for a lasagne last week

We made some really good vegan cannelloni the other week from tofu and spinach. So nice!

Superphysical Resurrection (NickB), Monday, 8 October 2012 16:04 (twelve years ago) link

i made this vegan alfredo tonight: http://www.mangiagioia.com/roasted-garlic-alfredo-with-asparagus--penne.html

it clearly doesn't have the cheesy richness of a real alfredo at all, but it does have a great creamy texture, and you could pump it up with nutritional yeast or galaxy brand rice-based parm. i also added smoked salt.

just1n3, Tuesday, 9 October 2012 04:23 (twelve years ago) link

How much stevia should I use to replace half a cup of splenda in a recipe?

ljubljana, Sunday, 14 October 2012 21:30 (twelve years ago) link

i found this: http://www.cookingwithstevia.com/stevia_conversion_chart.html

and this:
1 cup Sugar
1 cup Sucralose
24 packets Stevia Blend
12 tsp. Spoonable Stevia Blend
2.5 tsp. Stevia Extract Liquid
1.5 tsp. PURE Stevia Extract Powder

just1n3, Sunday, 14 October 2012 21:34 (twelve years ago) link

I am crying at that Q, but:
They recommend a 1:1 conversion but I typically use 2/3rds to 3/4s the amount of stevia when I'm using it to sweeten a pie for sugar-free friends.

flamboyant goon tie included, Sunday, 14 October 2012 21:37 (twelve years ago) link

I usually use a little extra nutmeg and/or cardamom to compliment (? or mask?) the metallic unpleasantness of the stevia, but I've only ever used it in pies (usually pumpkin) and once in a sponge cake

flamboyant goon tie included, Sunday, 14 October 2012 21:39 (twelve years ago) link

Thanks J - I did Google but could only find conversions for sugar. I obviously didn't look hard enough! Flamboyant, I will report back on whether I can stand the taste - this is for muffins.

ljubljana, Sunday, 14 October 2012 22:27 (twelve years ago) link

I went and watched half of Sanpaku's recommended sugar vid. So it's my own damn fault if my muffins taste metallic from now on.

ljubljana, Sunday, 14 October 2012 22:28 (twelve years ago) link

Flax seed in the muffin overwhelmed the stevia: pretty good result. That was a 1-minute microwave low-carb muffin (!) - trying some cream cheese ones next.

ljubljana, Monday, 15 October 2012 00:32 (twelve years ago) link

Just pointing out that Dr. Lustig and other USF faculty did a 7-part followup for general audiences to Lustig's fructose lecture at http://www.uctv.tv/skinny-on-obesity/.

Also regarding low fructose baking, the page Cooking with Dextrose has some recipes. Dextrose is another name for glucose, ie the natural form of sugar in corn. A 50/50% compound with fructose is sucrose (table sugar) and a 45/55% solution with enzymatically produced fructose is HFCS. I'm not certain substituting dextrose for table sugar would be a net health positive as by definition it has a glycemic index of 100 (arguably bad for insulin resistance), but on the other hand its cheap and would be free of the issues that arise from fructose's liver metabolism that Dr. Lustig cites.

‽ Interrobang You're Dead ‽ (Sanpaku), Monday, 15 October 2012 20:50 (twelve years ago) link

can anyone tell me anything useful about maca powder? i saw it by the flax the other day and wondered what one does with it.

these albatrosses have no fear of man (La Lechera), Monday, 15 October 2012 20:53 (twelve years ago) link

Mixes it in things that mask its horrible, horrible taste, mostly. :)

cwkiii, Monday, 15 October 2012 20:55 (twelve years ago) link

I can almost tolerate it mixed w/ vanilla-flavored greek yogurt.

cwkiii, Monday, 15 October 2012 20:55 (twelve years ago) link

has anyone had any experience with sucanat?

how does it compare, in baking for example, to brown sugar? woudl you get more of a molasses flavor from it, or does it behave sort of the same way, flavor wise?

set the controls for the heart of the sun (VegemiteGrrl), Monday, 15 October 2012 20:57 (twelve years ago) link

Muffin update: eggy muffins made with almond flour taste more like eggs than like almond flour

ljubljana, Monday, 15 October 2012 22:49 (twelve years ago) link

i used to use stevia in baking and other things fairly often (i even used to make those eggy tasting almond flour muffins! they did the trick - then i switch to almond-flour pancakes for a long time - better), when i was weaning myself off sugar (loved sugar so much) over a decade ago and felt i really needed baked goods and pudding and i don't know just sweet things to eat, and it works decently but isn't for everyone, taste-wise, yeah. i like bitter taste though, so... i didn't use very much at all, and have added honey or organic cane sugar to even out the taste.

really, i figure if you're not eating that many baked goods in the first place, no big deal. like, when do i eat muffins? seriously almost never, but they're nice from time to time, and if low-sugar, even better. but in the great scheme of sugary things, at this point in my sometimes-shakey NN career lol, i'd rather just eat one amazing, sugar-and-butter packed almond croissant every three months.

obliquity of the ecliptic (rrrobyn), Tuesday, 16 October 2012 03:40 (twelve years ago) link

Yeah, my problem is that I currently eat a lot of sugar and carbs every single day. Weaning is exactly what I'm trying to do... I'm focusing on the sugar for now, and less on the other carbs. But a non-carby snack is also a good thing to have and the muffins do the trick. Nuts are fine and all but they don't have enough volume to keep me going between meals. Certainly not going to pretend I'll never eat sugar again, though. Almond croissants are top of my 'worth it' list!

Have you got the recipe for the almond flour pancakes by any chance?...!

ljubljana, Tuesday, 16 October 2012 03:50 (twelve years ago) link

Yeah! It's pretty open, like: an egg, 2 to 3 tablespoons almond flour, pinch of baking powder, maybe a tablespoon or half-tbsp of rice flour or even (gasp) wheat flour (if you're not going full-on NN/no-carb), pinch of stevia, cinnamon (and nutmeg, cardamon, ginger if you want - spices = good), bit of milk/cream and/or olive oil. and nutmeg, cardamon, ginger if you want), bit of milk/cream and/or olive oil. Make pancakes, use butter :) I had some sugar-free syrup on top for a while as part of the weaning process but eventually I let it go, used a tbsp sugarless applesauce instead. And while not carb-free, carbs are minimal - I found they kept me full for at least 4 hours that way.

obliquity of the ecliptic (rrrobyn), Tuesday, 16 October 2012 04:08 (twelve years ago) link

(whoops weird iPhone accidental cut-and-paste job)

obliquity of the ecliptic (rrrobyn), Tuesday, 16 October 2012 04:09 (twelve years ago) link

i think you mean "dr lustig phd"

caek, Tuesday, 16 October 2012 09:18 (twelve years ago) link

Thanks Rrr!

ljubljana, Tuesday, 16 October 2012 11:19 (twelve years ago) link

Trying to get back on the NN wagon. Forgive me Cutty for I have sinned.

homosexual II, Tuesday, 16 October 2012 17:54 (twelve years ago) link

So has anyone here visited a nutritionist? And if so, would you have any idea how to find one that isn't a complete quack or a waste of time?

muus lääv? :D muus dut :( (Telephone thing), Wednesday, 17 October 2012 02:26 (twelve years ago) link

i think dietitian is the "non-quack" version

just1n3, Wednesday, 17 October 2012 02:27 (twelve years ago) link

In terms of getting guidance from someone TT probably wants to see a registered dietitian. Not all nutritionists are quacks but dietitians are those who have a professional license. I think.

(✿◠‿◠) (ENBB), Wednesday, 17 October 2012 02:31 (twelve years ago) link

Do you have insurance, TT? A lot of insurance companies will list ones that they work in connection with and some will offer a discount.

(✿◠‿◠) (ENBB), Wednesday, 17 October 2012 02:31 (twelve years ago) link

this is pretty pricey, but if you're trying to get healthy and you're too busy/can't cook/hate cooking, it seems like a viable option:

http://freshnlean.com/

$35 p/day p/person if you live in california (includes 3 meals and delivery)

just1n3, Friday, 19 October 2012 00:55 (twelve years ago) link

Yeah, non-quack is an important qualification. I already do ok, I think, but I kind of want to make sure I'm not leaving myself open to some kind of deficiency or eating too little or something stupid I haven't thought of yet. Wasn't sure what the dietician/nutritionist difference was

muus lääv? :D muus dut :( (Telephone thing), Friday, 19 October 2012 01:07 (twelve years ago) link

Look for a licensed dietician, for sure! "Nutritionist" has no professional standards/licensure/regulation afaik

quincie, Friday, 19 October 2012 01:53 (twelve years ago) link

anyone use this site? http://www.hsph.harvard.edu/nutritionsource/index.html

finding it v interesting and useful.

Know how Roo feel (LocalGarda), Sunday, 21 October 2012 13:12 (twelve years ago) link

i just bought like 100 vegetables

horribl ecreature (harbl), Sunday, 21 October 2012 14:00 (twelve years ago) link

list vegetables 1-53

乒乓, Sunday, 21 October 2012 14:07 (twelve years ago) link

no i just know there was 100

horribl ecreature (harbl), Sunday, 21 October 2012 14:17 (twelve years ago) link

also eggs. i haven't eaten much pasta or "whole grains" for the past couple months and i feel good about it. last night since i was making bolognese sauce i was gonna have pasta but my big pot had stuff in it in the fridge so i baked a delicata squash instead, it was good.

horribl ecreature (harbl), Sunday, 21 October 2012 14:18 (twelve years ago) link

getting into this. so, brown rice, it doesn't really taste any worse than white rice does it? maybe even nicer? i was expecting it not to be nice for some childish reason.

made this tonight: http://www.bbc.co.uk/food/recipes/brownricerisotto_84639

Know how Roo feel (LocalGarda), Tuesday, 23 October 2012 20:27 (twelve years ago) link

Brown rice tastes better than white rice imo! Kind of nutty and has more toothsomeness.

purveyor of generations (in orbit), Tuesday, 23 October 2012 20:28 (twelve years ago) link

yeah exactly, stands up to flavours a bit better too.

Know how Roo feel (LocalGarda), Tuesday, 23 October 2012 20:29 (twelve years ago) link

brown rice is generally awful

乒乓, Tuesday, 23 October 2012 20:30 (twelve years ago) link

oh I love brown rice! if you toast it a little before cooking, and add hot/near boiling liquid it comes up a lot nicer than cooking it up from cold like normal.

set the controls for the heart of the sun (VegemiteGrrl), Tuesday, 23 October 2012 20:30 (twelve years ago) link


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