NOT a recipe

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hornetguy

Senior Member
Jan 18, 2016
4,997
361
83
#1
....more of a question. Do any of you grind your own flour or cornmeal? Or peanutbutter?

I've been wanting to get a hand operated mill for doing that, because I've read of the health and flavor benefits of freshly ground grains. The Wondermill Jr is the one I've been looking at, and no, I'm not a salesman for them.

I'm mainly wanting to hear others' experiences, successes, failures, likes/dislikes with the whole process.

Have any of you seen the t-shirt that says "If I had known I was going to live this long, I'd have taken better care of myself"

Well, having made it a year past 60, I've decided that I should really try to eat more natural, healthful foods... getting rid of as many processed "foods" as possible. My wife agrees with me, and we're trying to make good changes in our eating habits. (as I sit here nibbling on Hershey's dark chocolate..... :rolleyes:)

Soooo...... let's hear it!
 

Depleted

Senior Member
Dec 13, 2015
22,166
479
83
Philly, PA, USA
#2
An American grocery store, no matter where it is, is always set about the same way. Around the walls are the "real foods" -- produce, cheese, eggs, and meats. The aisles have the processed foods/chemicals added -- heat-and-eats, junk food, canned food, juices/soda/bottled water. cleaning products.

When hubby is home, he's the chef. (I am the pastry chef. lol) The only reasons we go into the aisles is for cleaning products, soda, coffee, and my favorite aisle -- the baking aisle.

I see no harm in flour already being ground, except we have to freeze it for at least three days to kill the bugs that infest mills of all kinds. Those bugs aren't bad for us, but once the eggs hatch they grow to larval stage and then flies, which is a royal pain to clear out once they start infesting the pantry. Still, flour vs. grind my own wheat? Hands down. Flour wins. (Mice would get in the kernels stored, no matter which grain you keep.)

BUT, because hubby usually has high blood pressure, he has to watch salt levels, so store-bought peanut butter is out. He does grind ours, except then I can't eat it because it requires a lot of oil to turn it into peanut butter, and I'm gallbladderless, so I've got no proper supply of fat emulsifies to go into my stomach on time, (aka gall or bile.) So, the peanut butter is only used in mice traps.

I'd go with stay away from as much processed foods as you can, and if you have to go process, read the labels. I think it's a bad thing that chicken stock has more salt per serving than a hotdog or a serving of Fritos. I also don't understand why they have to add salt to shrimp. Shrimp comes from the ocean. It's already salty. lol

Oh, and dark chocolate isn't bad, as long as you mean baking chocolate, otherwise, you're nibbling on sugar with chocolate flavoring. (I just finished a Fiber One brownie, but, hey, hubby's not here, so I find myself venturing into the aisle more often.)
 
H

HappyNewYear2016

Guest
#3
Did you say Hershey dark chocolate? :D Well, you are indeed a lucky fellow!!
 

hornetguy

Senior Member
Jan 18, 2016
4,997
361
83
#4
Did you say Hershey dark chocolate? :D Well, you are indeed a lucky fellow!!
Yes.... dark chocolate helps keep me sane. Or whatever passes for sane in my world...

Of course, so do cigars, and the occasional shot of scotch... :eek:

Emphasis on the "occasional".....
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#5
kitchen/household questions and tips

There is a household tips thread in the Ladies forum, but i thought some of the gents' tips may be very helpful too. May i derail the thread to ask if we can post kitchen quesitons here wc others can have quick answers to. For example, ppl use sour cream (we seldom do however) and sometimes even put vinegar to milk to make sour cream (in the vernacular sinasadya, or deliberately making it sour). Sometimes we have freshly extracted coconut milk wc we can get for immediate cooking. When i leave it in the ref after 2-3 days however, it turns sour quickly when not freezed, unlike the canned thing? Would anyone know for what sour gata could be useful for, or do we just throw it away?
 

hornetguy

Senior Member
Jan 18, 2016
4,997
361
83
#6
I don't know of a more appropriate place for those types of questions, since they pertain to cooking, and ingredients?

I'm certainly open to suggestions.. I have questions fairly frequently.... :confused:
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#7
Thnks. I know this isnt the best place to ask that, for not that many use fresh coco milk. Its just that i remember as a child, when we had sour fresh milk, it was often made into pastillas, or candied milk sometimes with certain fruit added, whatever was available.

Yes, there are so many questions in the kitchen along the way, and i had 2 earlier wc i cannot recall just now however=(. But i do not want to go to YA for there are so many distracting posters or those who answer just abt anything so thought to ask here.
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#8
I don't know of a more appropriate place for those types of questions, since they pertain to cooking, and ingredients?

I'm certainly open to suggestions.. I have questions fairly frequently.... :confused:
One, is canola oil ok? We have plenty of coconut and palm oils here, but do not know why canola is being marketed so here nowadays.
Some claim there is food grade borax or boric acid, but neither is easily available or idk must check online. It is also said to be eco-friendly and good for controlling ants, etc. Anyone knows abt this, where to get/how to use? Ty
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#9

I'd go with stay away from as much processed foods as you can, and if you have to go process, read the labels. I think it's a bad thing that chicken stock has more salt per serving than a hotdog or a serving of Fritos. I also don't understand why they have to add salt to shrimp. Shrimp comes from the ocean. It's already salty. lol

Oh, and dark chocolate isn't bad, as long as you mean baking chocolate, otherwise, you're nibbling on sugar with chocolate flavoring. (I just finished a Fiber One brownie, but, hey, hubby's not here, so I find myself venturing into the aisle more often.)
This is a three-week old reply, but i seem to have read too quickly or overlooked this part... Yes, read the labels. I find myself reading them more now, but only half remembering or completely forgetting the nutritional values though=(. Are shrimps salty? I didnt notice. Other salt water fish do not seem to be. And sometimes it is good to buy fresh produce too, because then i don have to read a label, but know for a fact that fresh moringa leaves have no pesticides (the trees are all over) and dont need it anyway; the small green beans are so small and irregularly sized, again there wasnt fertilizer used, was there? and the papaya w. mild flavor bought from a street stall was harvested from a bakyard tree and non gmo, so... thats good enough.

Thanks lynn for ur recipes and other suggests. Btw, I read through ur Please pray thread at the start, but am not able to follow regularly now. Still, we are happy to hear abt progress at home and john. I know many are blessed reading abt his progress and God's healing.
 

hornetguy

Senior Member
Jan 18, 2016
4,997
361
83
#10
One, is canola oil ok? We have plenty of coconut and palm oils here, but do not know why canola is being marketed so here nowadays.
Some claim there is food grade borax or boric acid, but neither is easily available or idk must check online. It is also said to be eco-friendly and good for controlling ants, etc. Anyone knows abt this, where to get/how to use? Ty
I have heard that of all the vegetable type oils, canola is one of the better ones. If I'm cooking something that needs oil, and olive oil would be too strong, or the wrong flavor, I use canola.
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#11
I have heard that of all the vegetable type oils, canola is one of the better ones. If I'm cooking something that needs oil, and olive oil would be too strong, or the wrong flavor, I use canola.
We didnt use to use most other oils because palm oils are abundant here. However, when imported oils started lining up the grocery shelves, we do want to try some of course. I know olive oil is very good, but not in our price range, but w/ canola, i once googled it and the first page was abt it being from canada and processed from gmo seeds and so on, some from mercola, for ex. Whether the negative claims are true or not, hoever, i thought maybe we just stick to our good old oils until the bottle of canola is gone.

This thread sure is quiet. Maybe not many ppl here cook.. or eat... or have questions on food and cooking, no? I sure have hundreds to ask, but may just go to show how poor a cook i am=(-- So i keep most to myself=). No, here is one, being in a tropical country, we have lots that are affected when left unrefrigerated overnight. For example, once i wondered abt shelf life of fresh brewed coffee. Someone answered, his father left his cup on his desk overnight.. and still drinks after 24 hr... How abt fresh juices and shakes? How long do most juices last? I ask this because we often had the fresh fruits, not the blended or extracted one, and shakes often are consumed right after making. But the leftovers..?
 

hornetguy

Senior Member
Jan 18, 2016
4,997
361
83
#12
You should start your own thread with these questions.... you might get a lot more "lookers" there. I don't think many people have looked at this thread... the topic wasn't very interesting, I imagine.
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#13
You should start your own thread with these questions.... you might get a lot more "lookers" there. I don't think many people have looked at this thread... the topic wasn't very interesting, I imagine.
That is ok. If someone finds it and has an answer, fine. If not.. have to look for it elsewhere--or forget abt it. Sometimes however, do u know i think 1 reason others cannot answer is the POV. Now i see why at times when i speak abt banana, for example, this is what i have in mind: one of these, but mostly 1,2,3,4.

1 2 3 4 5 6 (sorry, couldnt number them right now--i have to go cooking!)
Others perhaps only think of no. 1, or this:
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#14
I have heard that of all the vegetable type oils, canola is one of the better ones. If I'm cooking something that needs oil, and olive oil would be too strong, or the wrong flavor, I use canola.
Something... first i just read that it is from canada+oil (ola)= canola, and from gmo. But half of the search on 'canola oil' on p.1 said it is not a good oil at all!..
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#15
I don't know of a more appropriate place for those types of questions, since they pertain to cooking, and ingredients?

I'm certainly open to suggestions.. I have questions fairly frequently.... :confused:
I didnt find any of ur questions though=).

Ok look... as i pondered on posts here on food, clothes, faith, others, it made me think abt one that asked about the members/posters here on cc in general. So ths is not a question.. there was just some i read hte other day while waiting for someone, from a book on Food remedies. Published in the US, it had a chapter on the Asian diet. It said the ave. 5'4" woman in japan, weighs 126 lb, 24 lb lighter than the ave. Am. counterpart.

...that the Asian diet is surprisingly simple and satisfying, foundation of wc is rice, noodles, bread and otehr grains, w/ portions of bok choy, mushrooms, fruits and vegs.

.. the term Asian diet typically means Chin. and Jap. foods, but also embraces cuisines from Korea, India, Thailand and Vietnam...[not Philippines].

...Except in india, dairy foods are a rarity in Asia.

So whats this for? Perhaps i am simply hoping others like Levi, Tinkerbell and other neighbors would also post some recipes or ans.questions here-- because it is not always easy to relate to the western recipes (tho we try) or share how medical care goes with them, as some from Europe here also do.
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#17
Not a recipe:


[TABLE="class: articlechart, align: left"]
[TR]
[TH="class: chart_head, bgcolor: #E5F2FB, colspan: 6, align: center"]Typical Maximum Nutrient Losses (as compared to raw food)[/TH]
[/TR]
[TR]
[TH="align: left"]Vitamins[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Freeze[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Dry[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Cook[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Cook+Drain[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Reheat[/TH]
[/TR]
[TR]
[TD]Vitamin A[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Retinol Activity Equivalent[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Alpha Carotene[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Beta Carotene[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Beta Cryptoxanthin[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Lycopene[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Lutein+Zeaxanthin[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD]Vitamin C[/TD]
[TD="align: right"]30%[/TD]
[TD="align: right"]80%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]75%[/TD]
[TD="align: right"]50%[/TD]
[/TR]
[TR]
[TD]Thiamin[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]30%[/TD]
[TD="align: right"]55%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]40%[/TD]
[/TR]
[TR]
[TD]Riboflavin[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]45%[/TD]
[TD="align: right"]5%[/TD]
[/TR]
[TR]
[TD]Niacin[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]40%[/TD]
[TD="align: right"]55%[/TD]
[TD="align: right"]5%[/TD]
[/TR]
[TR]
[TD]Vitamin B6[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]65%[/TD]
[TD="align: right"]45%[/TD]
[/TR]
[TR]
[TD]Folate[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]75%[/TD]
[TD="align: right"]30%[/TD]
[/TR]
[TR]
[TD] Food Folate[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]75%[/TD]
[TD="align: right"]30%[/TD]
[/TR]
[TR]
[TD] Folic Acid[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]75%[/TD]
[TD="align: right"]30%[/TD]
[/TR]
[TR]
[TD]Vitamin B12[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]45%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]45%[/TD]
[/TR]
[TR]
[TH="width: 1%, bgcolor: #9FABB8, align: left"]Minerals[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Freeze[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Dry[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Cook[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Cook+Drain[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Reheat[/TH]
[/TR]
[TR]
[TD]Calcium[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]20%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Iron[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]40%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Magnesium[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]40%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Phosphorus[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Potassium[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]30%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Sodium[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]55%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Zinc[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Copper[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]40%[/TD]
[TD="align: right"]45%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[/TABLE]



Read More Nutritional Effects of Food Processing – NutritionData.com

[TABLE="class: articlechart, align: left"]
[TR]
[TH="class: chart_head, bgcolor: #E5F2FB, colspan: 6, align: center"]Typical Maximum Nutrient Losses (as compared to raw food)[/TH]
[/TR]
[TR]
[TH="align: left"]Vitamins[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Freeze[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Dry[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Cook[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Cook+Drain[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Reheat[/TH]
[/TR]
[TR]
[TD]Vitamin A[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Retinol Activity Equivalent[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Alpha Carotene[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Beta Carotene[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Beta Cryptoxanthin[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Lycopene[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD] Lutein+Zeaxanthin[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]10%[/TD]
[/TR]
[TR]
[TD]Vitamin C[/TD]
[TD="align: right"]30%[/TD]
[TD="align: right"]80%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]75%[/TD]
[TD="align: right"]50%[/TD]
[/TR]
[TR]
[TD]Thiamin[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]30%[/TD]
[TD="align: right"]55%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]40%[/TD]
[/TR]
[TR]
[TD]Riboflavin[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]45%[/TD]
[TD="align: right"]5%[/TD]
[/TR]
[TR]
[TD]Niacin[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]40%[/TD]
[TD="align: right"]55%[/TD]
[TD="align: right"]5%[/TD]
[/TR]
[TR]
[TD]Vitamin B6[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]65%[/TD]
[TD="align: right"]45%[/TD]
[/TR]
[TR]
[TD]Folate[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]75%[/TD]
[TD="align: right"]30%[/TD]
[/TR]
[TR]
[TD] Food Folate[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]75%[/TD]
[TD="align: right"]30%[/TD]
[/TR]
[TR]
[TD] Folic Acid[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]75%[/TD]
[TD="align: right"]30%[/TD]
[/TR]
[TR]
[TD]Vitamin B12[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]45%[/TD]
[TD="align: right"]50%[/TD]
[TD="align: right"]45%[/TD]
[/TR]
[TR]
[TH="width: 1%, bgcolor: #9FABB8, align: left"]Minerals[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Freeze[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Dry[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Cook[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Cook+Drain[/TH]
[TH="width: 13%, bgcolor: #9FABB8, align: right"]Reheat[/TH]
[/TR]
[TR]
[TD]Calcium[/TD]
[TD="align: right"]5%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]20%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Iron[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]40%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Magnesium[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]40%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Phosphorus[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]35%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Potassium[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]30%[/TD]
[TD="align: right"]70%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Sodium[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]55%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Zinc[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]25%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[TR]
[TD]Copper[/TD]
[TD="align: right"]10%[/TD]
[TD="align: right"]0%[/TD]
[TD="align: right"]40%[/TD]
[TD="align: right"]45%[/TD]
[TD="align: right"]0%[/TD]
[/TR]
[/TABLE]


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Read More Nutritional Effects of Food Processing – NutritionData.com
 

peacenik

Senior Member
May 11, 2016
3,071
24
38
#18
I'm mainly wanting to hear others' experiences, successes, failures, likes/dislikes with the whole process.



Cooking is the world's greatest hobby and my skills in this great activity improves with the years.

I have had considerable success with making chili sauce. With a blender you can use the amount of ingredients you want and can make it milder or hotter and definitely fresher than store bought brands. I also use my blender for making malts such as strawberry, banana, or chocolate types. Very, very delicious!
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#19
Cooking is the world's greatest hobby and my skills in this great activity improves with the years.

I have had considerable success with making chili sauce. With a blender you can use the amount of ingredients you want and can make it milder or hotter and definitely fresher than store bought brands. I also use my blender for making malts such as strawberry, banana, or chocolate types. Very, very delicious!
Hi peace,
It may be one... but francis bacon said,
"God first planted a garden, and indeed it is the purest of human pleasures."
 

mar09

Senior Member
Sep 17, 2014
3,607
84
48
#20
I see that post with all the bananas, and m reminded of a health advisor's comment on having low potassium (K): i shd eat raw saba (burro?) 3x a day. This banana is said to have 3x the K of a kiwi-).

I forgot when and where i saw this but in my bookmarks. There's somewhere else it could fit in.. but here's an intresting Jap. vid for you:
[video]http://www.justamazingrecipes.com/they-put-a-camera-inside-this-school-cafeteria-in-japan-what-it-captured-my-jaw-dropped-video/[/video]