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Karen **

6/3/2018
3:53:13 PM
Fried foods!  Yes we CAN...and...which oils are ok...which aren't and why

Hi Everyone!

I've been thinking about food lately...big surprise...it's my worst and best thing in regard to my toxic disease recovery journey.

It's my worst thing because I periodically "fall off the wagon" of eating right, which, along with working so much and getting exhausted are the two main reasons why I'm not well yet. Btw...for those of you who don't know me...I am WAY better...and can really see the light at the end of the tunnel...and if I can stay focused, I KNOW I'll get to the finish line within months...I'm just so much better in spite of my occasional falls from the food wagon. Prayers for my ability to stay disciplined in this regard are greatly appreciated.

The topic of food is also my best thing because I enjoy cooking, and perversely, I actually am challenged in a good way by the limitations of what we can eat. I know this sounds kind of strange, but...to me, it's fun to take a narrow set of parameters and see what I can come up with. It's kind of like those cooking shows or design shows where they limit the ingredients or materials and put in time constraints. It's amazing what people can come up with in those conditions!

I can say, without a doubt, that I've come up with some really great things to eat that work within our dietary restrictions and feel like I'm eating like a queen when I prepare them.

As we all know, preparing food every day is difficult with many of our lifestyles...so...because of this, I'm attempting to come up with some time savers that will make it easier to stay on track.

I was also thinking of things children would like, and one big food prep technique that all kids (and most grown up kids) love kept coming to the forefront of my mind...and that is the word, FRIED.

Ok...the first thing most of us think of in that regard is...no no no no no...we can't have that!

Well...I've given this some thought and come up with some pros and cons of fried.

Here's the con list first...and it's really not all that long!

If you go past low carb into even a medium amount of carbs combined with fried, it's a recipe to gain weight. This might actually be a good thing for those of you who are trying to gain weight. That was true for me a year or so ago...but...uh...no more. I just look at those size 2's in my closet and wish...but I digress.

I believe anything fried is going to create acidity which will take away from the goal of staying alkaline...so...go easy.

Here's the pro list...hey! It's longer!

Anything fried tastes really good!

Most kids will actually eat things that are fried...even veggies in many cases.

AND...you can actually fry and keep it low carb. Meats...veggies...all are good fried! That means you can eat fried and lose weight...that's one of the best things ever about the keto diet...but you DO have to limit the carbs...A LOT...but it's still very easily do-able.

You can use coconut flour or almond flour for coatings...and keep it low carb.

You can use beaten egg to dip things to be fried into before the coatings...zero carbs.

You can prepare things to be fried and keep them in the fridge (example...cut up seasoned chicken tenders "marinating" in an egg wash) and then just dip them in the coating and fry...or a made up mixture for veggie "tots"...I'm working on how to do this and how long the mixture will stay good in the fridge...stay tuned for this one.

Ok...so that'll keep it low carb and ok for the toxic disease diet...but what about the oil?

Well...I've learned some interesting things about oil lately by reading...and I'm going to share them here. Please forgive me for not citing sources or adding a bibliography. School is OUT for the summer, and I'm going to just share this as "something I've read." If anyone sees something I've shared as wrong, please don't hesitate to correct me. I will not get my feelings hurt...but what I'm going to share is pretty straightforward without much room to misinterpret, so I'll proceed.

Ok...my question has been...why are certain oils so problematic for us?

Let's start with canola oil. It's in all kinds of stuff. Pick up any label in the store of anything with more than a few ingredients, and there it is..."canola oil." I won't go into gory details about it, but suffice it to say...canola oil is not our friend. However...it is a GREAT friend of Monsanto.

Enough said about that one.

So...which oils are our friends?

Well...here's what I learned.

You want to have oils that are easily extracted...like...olive oil...coconut oil, and avocado oil (there may be more, but those are the ones I know about). Grass fed butter is another form of "oil" but it'll burn pretty easily which makes it great for browning things but not so great for frying.

Oils made from seeds or any other plant where the process of removing the oil is difficult, have to be extracted with the use of hexane.

Hexane is not our friend.

Enough said about that one.

Of course...organic or gmo free "good oils" (as listed above) are better...so is "cold pressed" because it is apparently a better extraction system.

Oil can be pricey if you're going to use it often...so I'm working on some fried recipes that will only require a little in the bottom of the pan.

Please help me "shop" for some cheaper "good oils" online so we can share this information. If you find something...post the link in this thread.

Summer time can create some real food temptations...because it just seems like there should be some food fun going on this time of year, and...let's face it...I don't care what culture you're from or what part of the world your from...food is ALWAYS part of "fun."

So...instead of fighting it...instead of depriving ourselves...I thought it would be a great idea to figure out how to have some fun fried foods that we as toxic disease sufferers could have and enjoy without totally breaking the bank or taking a huge amount of time to prepare.

So...stay tuned...I'm going to post some fried recipes in the regular recipe thread and in the "Choices for Children" thread.

Love,

Karen


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