Posts

Showing posts with the label baking

Popular topics

Show more

Freezing, Defrosting, Toasting, and Your Glucose Response to White Bread | Additives Ruin Part of the 30-37% Benefit

Written by | published on
Image
Who would have thought that: More convenient, in the eyes of most people better tasting and still better for your blood glucose management: Take white bread from the freezer, defrost at room temperature overnight, and toast it for a 30% reduction in postprandial glycemia even if you're perfectly healthy! In the SuppVersity Kitchen Science article-series, I address questions that may have passed your mind when you've been cooking, doing the groceries, or looking at the photos of your favorite Insta-Foodies. Today's article addresses the reality of "Making white bread great(er) again!"  Or, shall I write "making the glucose excursions from eating white bread smaller again" - having more than 30% less glucose trickling into the blood of absolutely healthy subjects who were recruited for a study at the Oxford Brookes University ( Burton 2007 ).(three male and seven female) sounds "great", no? Review older articles about bread & co. and ...
Read full article »

Cooking Fatty Fish & Omega-3s: Do Baking, Broiling, Frying in Different Oils, or Microwaving Affect DHA, EPA & Co?

Written by | published on
Image
The good news is: Frying fish is not as bad as you may have thought it was. The oxylipin content even decreases. I won't tell you something you didn't know already when I quote from the introduction of a recent paper in Food Science and Nutrition  that "[s]tudies show that a decreased risk of cardiovascular disease (CVD) is correlated with a diet high in long-chain (LC) omega-3 (n-3) polyunsaturated fatty acids (PUFA)" (Flaskerud 2017)" and remind you that, outside of supplements, the primary dietary source of LCn-3 PUFA is fatty fish (Mori, 2014). Against that background, it is of paramount (health) importance that you don't damage the precious and oxidative not exactly stable DHA and EPA in your fish during the cooking/frying/baking process. You can learn more about fish & co. at the SuppVersity Fish Oil Makes You Rancid? POPs in Fish Oils are Toxic! All Top-Selling US Fish Oils Rancid Fish Hydrolysate for Fat Loss Steam Fish in ...
Read full article »

Healthy Fish Swims in the Sea, not the Pan | 7% Increased Type II Diabetes Risk per Add. Serving/Wk of Fried Fish

Written by | published on
Image
Within the fried fish category the study did unfortunately not distinguish between regularly fried (left) and breaded or otherwise crumbed fried fish. While this may be simply because they simply didn't have the data, it clearly reduces the practical value of the study. Sometimes, eating healthy can be more difficult than you'd think. Let's take your two weekly servings of fish as an example. With fish, there are the issues with nasty heavy metals and plastics in wild-caught and the increased omega-6 fatty acids in farmed fish that I've addressed at length in my 2013 and 2014 articles "Making the Right Fish Choices: Fatty Acid Contents of 33 Different Fish Species" ( read it ) and "Farmed vs. Wild-Caught: Pollutants and A Low Omega-3/6 Ratio" ( read it ). Unfortunately, it doesn't stop there. Whether or not you will see the full, if any health benefit you certainly will have heard of, will not just depend on making the right fish , but also...
Read full article »

The Potato Manifesto - Part 2/2: The Sweet Potato, Is It More Than Just the "En Vogue Tuber of the Year"?

Written by | published on
Image
Image 1: A mixer like this would be one of the best choices to turn your healthy low-GI sweet (or regular) potato into a high GI "nightmare". If you've read yesterday's first part of the Potato Manifesto , you should by now be aware that the common notion of the pro-diabetic high-glycemic regular potato is another of the numerous black-or-white nutrition myths that do not become right, no matter how many bloggers and forum posters reiterate them. In today's second part of the series I will try to elucidate, whether the sweet potato, of which I would venture to say that she is the "en vogue tuber of the year", is not still the "safer starch alternative" . So bear with me while I am using my scientific peeling knife to check whether there is a bitter truth hidden beneath skin of the sweet potatoes ;-) Come on sweety, show me what's beneath your skin! Now, if we take a look at the literature, a review of the glycemic index of 33 commo...
Read full article »

L-Arginine Biscuits Exhibit Ameliorated Insulin Response. A Viable Alternative for People with Metabolic Syndrome!?

Written by | published on
"L-Arginine ameliorates insulin resistance and has beneficial effects on blood pressure", "Fat people love cookies and tend to develop insulin resistance!" - if these two thoughts get together in the head of an Italian scientists, a new product is born: the L-Arginine Biscuit! In a recent study Emanuela Setola ( Setola. 2011 ) investigated the effect of a biscuit with 6.6g arginine on selected metabolic parameters of 7 healthy subjects. The results are encouraging: A significant increase of nitric oxide (NOx) and cGMP levels were significantly increased with Biscuit +L-ARG 6.6 g and Powdered L-ARG as compared to Biscuit. AUC NOx and cGMP were significantly increased (p<0.04vs Biscuit). Percentage incremental increase of post-ischemic blood flow significantly increased with Biscuit +L-ARG 6.6 g and Powdered L-ARG, suggesting a functional effect of L-ARG added to the food preparation. Further, at 240 minute mean arterial blood pressure and peripheral v...
Read full article »
Disclaimer:The information provided on this website is for informational purposes only. It is by no means intended as professional medical advice. Do not use any of the agents or freely available dietary supplements mentioned on this website without further consultation with your medical practitioner.