i’m gonna go out on a limb and wager that this is an utterly insignificant effect compared to how healthy it is to eat fruits.
Like obviously people have been healthy while consuming banana smoothies, you’re probably going to suffer more from stressing out about minute stuff like this than any possible negative health effects consuming it could bring…
Yeah. I feel like somebody read enough to come up with a clickbait article but not enough to learn anything.
Sort of like when sci-fi writers have a very surface understanding of something, but it’s forgivable because they’re sort of close and it’s good for the story. Except here it’s just an article nobody really needed.
It’s what I have to remind people when they are trying to change their diet to get in shape and lose weight.
I tell them, your not eating for enjoyment, your eating to fuel your body.
I was very fit, but I was eating like canned tuna and Greek yogurt, not mixed but one after another. That’s not a delicious lunch, but it was just the nutrition that was needed.
Eat more is usually the correct advice there. If you’re used to eating at a low maintenance intake it can be very difficult to actually get used to eating a surplus of calories, so you end up feeling full and eating way less than you think. Count them calories.
I’ve had success with drinking calories (big thousand calorie shakes) and spreading out meals/snacks every 2 hours.
That’s dry af. I think some people are just ok eating something that has literally no flavor. A lot of “healthy” recipes need: salt, pepper, garlic, onion, oregano, paprika, chili powder, oil, mustard, honey, etc.
Like literally sprinkle salt and pepper on the chicken, garlic and oregano if you’re feeling crazy. Stop eating plain chicken!
i think many people have this idea that healthy food somehow has to be boring and flavourless, and that if you make it in any way enjoyable it for some reason automatically becomes unhealthy.
Which is insane and a terrible idea to spread, at this point i think healthy food tastes better.
your not eating for enjoyment, your eating to fuel your body.
This is the number one cause why diets get abandoned and people gain weight again. Adding a little enjoyment to the diet goes a long way towards long term compliance.
I feel fortunate because to me what that person described actually does sound enjoyable and satisfying. I will straight up eat handfuls of raw spinach because I enjoy it. You’d be surprised by how many people feel compelled to share their disgust, though, which is one reason I prefer to eat alone.
Oh, yeah. I totally eat for comfort and enjoyment now. But if your trying to lose weight and have a flat stomach it’s hard work and most people need to sacrifice comfort food.
Once you get there, you can eat a bit better. It’s just getting there that’s tough.
It isn’t too hard to lose weight if that is your main goal, it just takes time. You don’t have to give up food that tastes good or that you love. Just eat under your TDEE and you’ll lose weight. Every meal can be a cheat meal. A food scale and counting calories are the only things you need. I’ve lost 30 pounds so far without doing any exercise and have lost 6 inches off my waist. There was a whole sub dedicated to it called r/CICO. I only need to lose 20 more pounds until my goal weight. I don’t eat food I don’t enjoy, that would be like torture to me.
Hell you don’t even need to count calories, simply eating things that are higher in fibre and generally lower calorie will help bias you toward weight loss.
For example the weight watchers have made fruit a freebee, because it’s basically impossible to get fat from eating fruit.
I’ve never properly counted calories, i just make sure the base ingredients of my diet are generally healthy and that has worked extremely well.
No stress, easy to manage, and i’ve been able to get back in tune with my body’s feedback so i can eat intuitively. I viscerally feel what nutrients my body needs the most (and very much doesn’t need), like how people in survival situations get cravings for stuff like fish eyeballs because it has vitamins they need.
Yeah that doesn’t work for me, I actually enjoy eating food so eating “intuitively” makes me eat too much. That was a common complaint on r/CICO that eating intuitively made people regain their lost weight. There is a reason why people like me got fat in the first place lmao. Over-eating tasty food.
Once I learned what actual serving sizes are supposed to look like it got much more easy. It’s not stressful to count calories, I found it immensely stressful when I thought I was eating healthy low calorie meals but when I counted the calories using an actual scale I was actually over-eating and hated every second of it since I still felt hungry all day and the food tasted bad. Now I eat whatever I want or crave, including cheesecake, ice cream, burritos, spaghetti, burgers, and pizza. I’m not on a diet, I just adjust my portions. Once you get the hang of it, you can visually confirm you are eating too much or too little. This is how I like eating, nothing is off limits and very easy to tap a few times on my phone. My cheat day is everyday and I still lose weight. If I ever crave fish eyeballs, you can safely shoot me in the head lol.
I also enjoy eating, i need to eat good food to enjoy the rest of the day.
But you can absolutely eat intuitively while enjoying food, i think the mistake many people make is confusing “intuitive” with “follow every single urge no matter what”.
no, you have to learn to interpret your bodily feedback, it takes like maybe a year to learn what your body actually wants because at first you will simply be following surface level psychological desires.
Part of this is simply weaning yourself off of sugar
I used to constantly drink cola and eat snacks and candy, nowadays after a glass of soda i feel a profound urge to drink nice cold water and i barely eat snacks or candy because actual food is more satisfying.
As for overeating and learning what serving sizes look like… that’s just like the definition of intuitive eating? simply knowing how much you want.
I mostly drink water and tea so soda now feels too icky to drink but that hasn’t stopped me from enjoying other desserts. I don’t see myself giving that up lol I love it too much. If it works for you, then kudos to you. I just can’t dedicate myself to it. Especially not an entire year. I hope you don’t think I am putting you down or anything, if it works for you then you should stick to it.
That’s not the definition of intuitive eating, at least I’m pretty sure it isn’t. I look at the serving size of whatever I am eating on its packaging label, weigh it, log it, and eat it. I only eat that predetermined amount the manufacturer came up with. I don’t say maybe I’ll eat double this amount or half because my body feels differently that day. I eat the exact same thing of something every time I eat it. I stop eating when I’ve met my calorie count, not when my body feels sated. That’s calorie counting. As long as I eat throughout the day, I don’t feel much hunger. I’m pretty sure I have a slow metabolism and eating whatever I want in smaller portions has been working for me.
Ugh can’t even come to lemmy to escape real life - spent most of Monday morning denaturing/counteracting PPO in my uni food science lab!
Polyphenol oxidase is the enzyme responsible for browning in shit like apples and potatoes when cut and exposed to air.
I haven’t read the study linked in the OP yet (and I’m far too sad and intoxicated for it right now) but in other fruits/vegetables it’s pretty easy to deactivate PPO through application of some combination of Vitamin C (converts quinones back to their phenol form and reacts with oxygen before it can get to the PPO) and heat (which actually denatures the PPO enzymes).
When we were denaturing PPO in potatoes in a lab setting we simply blanched the sliced potatoes in 90°C water for 5 minutes before placing it in an ice bath until cool.
I’m not confident saying for sure without reading the actual paper - it really depends on how PPO interacts with the flavanols, but at the end of the day denaturing the PPO with heat should make it a non-issue. Keep in mind though that bananas are far from the only smoothie ingredient with PPO!
Right? Insert a little bit of lemon juice and the polyphenol oxidase shouldn’t be a problem anymore. Also, banana wouldn’t be the only problem (concerning high polyphenol oxidase activity), would it? Cut up an apple and it turns brown before you can push all pieces into a juicer. Literally, I’ve had a couple R&D projects at the juice company I used to work for and we had this small Angel Juicer and by the time all apple pieces were in, the juice was brown (provided I didn’t spritz in lemon juice at the beginning).
Hey, I know I’m like two days late to reply, but you probably wouldn’t need the salt even. The polyphenoloxidase reaction is what the name suggests, an oxidation. So it requires plenty of oxygen to run, which probably is inaccessible in water, I would assume.
I actually wasn’t quite sure anymore if I had that right and when googling it, I managed to find an entire diploma thesis on the polyphenoloxidase reaction, so for anyone that’s interested in it more deeply (sorry, it’s in German aside for the abstract, which is in English, too), have fun c:
My experience is from preparing sliced apples to eat later. Dip them in slightly salted water for less than a minute and they’ll hold for quite some time. No need to carry water in the container. The salt must help create an insulation membrane against oxidation. This is all practical experience and I haven’t seen research on it.
I went to spend Christmas with my in-laws about ten years ago and ruined their meal.
I’m not a bad cook, I know my way around a kitchen, my mom ran a fast food joint when I was a teen and she taught me how to work my ass off in a kitchen. From that start I’ve developed into a pretty good cook (or so my wife and friends tell me). I’m not the best but I do know how to cook. I know how to make prepare and serve a full Thanksgiving dinner with all the trimmings and desserts on my own if I had to.
At my in-laws place for Christmas I knew I should help so I just started doing dishes without asking. The place was hectic, the in-laws barely know how to cook and none of them seem to appreciate any spice other than salt or pepper. Everyone was happy I was helping and I kept the kitchen clean as the cooks worked. It was familiar for me and it amazed everyone else.
After a couple of hours of helping I thought I’d do more. They were making gravy and all it was was thin water from the drippings mixed with flour which made a white watery tasteless gravy. I thought I’d amaze them by making a roux with the own drippings, thickening the liquid, browning it to a golden color, adding salt, pepper, spice, a drop of maple syrup, soya sauce and a dash of Worcestershire. I kept tasting it and to me it was delicious. I had practiced for years and I knew how to make it taste good.
The in laws came in and the room went quiet, even the Christmas music stopped … they all looked at me like I murdered the cat and I was cooking it.
They were all upset that I had changed “Ma’s gravy” and turned it into something else. Everyone was either disappointed at best or just sneered at me like I had thrown a brick into the living room window.
I didn’t burn anything, didn’t over salt, didn’t make anyone sick, no fire, no explosions, blood or burns … I had just ruined “Ma’s gravy” of basically water and flour that everyone ate and somehow enjoyed every Christmas.
It was the weirdest TIFU in the kitchen I ever experienced.
Oh no! That’s such an unfortunate fuck-up. Not really your fuck-up, to be fair, it’s mind-boggling that nobody appreciated your very clearly tastier gravy. There really is no accounting for taste. As the Spanish say, ‘para gustos, los colores’ - there are as many preferences as there are colours!
As much as I love my wife and her family … in their family there is only one color for gravy … white … basic, bland, tasteless, empty, vacant, soulless, heartless white.
The best part is that I don’t think they like ‘Ma’s gravy’ either.
They cover their food with the tasteless white gravy and then dose it with lots and lots of salt everywhere. Even as we ate, people just regularly picked up the salt to sprinkle some more on during the entire meal. A telling part is that no one, even me, would think of consuming the gravy without salt.
The funniest thing was the next year I went for Christmas. They guarded the gravy from me. I still helped in the kitchen because they liked that. Then just when the meal started, they set aside a cup of gravy for me in a pot and said I could make my own if I wanted to. I was polite and said that I would have ‘Ma’s gravy’ instead … and reached for the salt. Lol
In the Spanish I speak, there’s a saying that goes “sarna con gusto no pica” ~= “scabies doesn’t itch if you like it”, meaning something like “love covers many faults” in a negative way, or something like “some people just masochists, they like pain 🤷♂️”
Decided to make fried chicken. We rarely ever eat fried foods, and so I don’t have fancy things like deep fryers. What I had was a large cast aluminum pot.
Filled it about half way with oil, made amazing delicious fried chicken.
I also don’t have a stop top. Use a single eye burner. Needed the burner for something else, so sat the pot on the counter next to the sink.
Moved wrong, knocked the pot into the sink. Boiling oil goes down the drain.
Know what’s at the bottom of the drain? A trap full of water.
Water met boiling oil as I matrix dodged our of the way and a geysey worthy of yellow stone came flying out of the sink, both sides, shooting boiling oil and steam everywhere. Covering the ceiling, the walls, the floor. Even the dog got hit (thank God for long, thick fur!). I had splatter burns on my legs, which was the only part of me not under the counter when it landed. It came up with so much force it threw the pot out of the sink.
Yogurt is usually what thickens a shake. A half cup or so (maybe more idk; I don’t usually use it that’s what the banana is for) of unflavored plain yogurt.
Because the food is almost always going to be salted several times during cooking, but pepper is best put on very fresh afterward and isn’t necessarily used on everything.
But also: Where do you have to ask for salt? I’ve never been to even a fancy place that didn’t keep salt on the table.
New Zealand. Another cultural difference I know about is we also don’t really have filter coffee, except in really old-fashioned working class cafeterias.
The espresso culture in this part of the world is so well established that Starbucks struggled when it expanded into Australia and New Zealand and instead of proliferating, shrank to just a few stores that cater to overseas tourists.
Do cafes there serve more than coffee and pastries? I’m just curious why they would have salt on the table, but not a restaurant and I’m flooded with ideas that are probably really dumb lol
Thats genuinely fascinating! I love hearing about that kinda stuff, its always really neat to hear the life experience that folks get and how it differs in different cultures.
If you were to ask for a salt shaker, do you feel like it would be offensive to the folks working there, or preparing your food?
Thanks for sharing your knowledge of another culture with me ☺️
If I were to ask for salt for chips in a cafe or something, no problem. But in a proper restaurant, that would be the same as what @ScrollinMyDayAway describes: it would mark me as some kind of philistine that can’t appreciate the chef.
I’m fascinated by this stuff too! We share a language and consume a lot of your pop culture but there are still so many little things that are different.
Eg “tuna noodle casserole” sounded super gross to me because of the language difference. Here, casserole = a thin, liquid stew with chunks of meat in it, cooked in a ceramic pot, and noodles = only Asian noodles (ramen, udon, etc). But it turns out it’s more like what we call a “pasta bake”, a totally normal dish.
Got a seasoned spice blend just for the look of it, the cost at the time was reasonable too though. Family members kept asking what it was, and even I was like: It’s really flavorful, isn’t it! I finally took a look at the ingredients on the label and that’s when I discovered the only thing unusual about is that it also had MSG in it. Don’t know why I never bothered to read the ingredient label before buying it, but that sold me on MSG ever since.
I think this is what I came here to say, too! Bags of MSG are soooo cheap, I have a tiny jar of it next to my oven and it’s so satisfying and so much fun to taste what you’re cooking before and after adding a sprinkle of MSG. Amazing difference!
I’ve learnt to add umami in lots of other ways, but for some recipes, msg really is a good hit.
MSG is really important in my cooking, too. It really adds a nice flavor to any vegetable dish. I use it for so many things, even when a recipe doesn’t call for it and especially for when a recipe doesn’t call for it. I always laugh at myself when I use MSG to season my spaghetti sauce because tomatoes have some MSG in them already. But they need more MSG, you know? They need so much more that on top of the MSG I also use Worcestershire sauce.
Oof…
I learned that one as a ween helping my ma make chili sauce. First my hands started burning. Then my legs started burning cause I tried to wipe my hands on my my clothes but I was wearing shorts. Eventually my auntie had to help me to the sink so I could wash. 😭
Uuuuuuuugh. I thought of this as soon as I saw the title of this post. I’m so sorry…
What really gets me is when it’s not immediately afterward that this happens, but like 30 mins or an hour later, and you’ve washed your hands well - or so you thought - after cleaning up. But there was just enough oil left somewhere that you still get burned when you go for your eyes.
That happened the second time I worked with em, cuz I remember the first and scrubbed the hell outta my hands, using Dawn… Hour later, touch my face, “Ahhh! It burns!”
I think the lack of accessible grocery requires people to pile up grocery for weeks, which motivates people to get crappy and over-processed food that last a long time.
This also promotes “one-stop shop” which heavily favors coperate driven big-box store than local specialty store with better and fresher products.
The lack of “natural exercise” from commuting and walking to grocery also worsens the problem.
A lot of the time people thinks “anti-car” is only for some far-fetching environmental argument, yet the over-reliant on cars is really corroding every aspect of our life quality.
It makes sense. Nuggets arent exactly known for their strong fresh chicken flavor so I imagine a good coating and some oil would do a lot of heavy lifting in bridging the gap in flavor
Fake chicken has come a long way in general. Daring chicken is meant to substitute white meat with no breading and very close in flavor. I wouldn't eat it on it's own because the texture is a little weird, but shredded in soup or gumbo or whatever it's suspiciously close to real chicken.
My drunk snack is the animal shaped nuggies (they have to be the animal shaped ones, I find the irony of it hilarious) and some Lillie’s Q smoky BBQ sauce.
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