Comments on: Substitutions in Recipes for a Healthy Heart – Cholesterol Lowering Tips

By: schisamedy ignardalle

schisamedy ignardalle — Wed, 16 Nov 2011 07:15:41 +0000

Looks pretty good. If anything skip the white bread, or switch it to whole wheat. You could put the banana (or strawberries, or blueberries) with the and sprinkle some granola on top. Vanilla works best for this. Plain also works if you like any sweetener.

By: elk accullo

elk accullo — Sun, 27 Mar 2011 14:17:49 +0000

If substituting butter for oil,first melt so as to accurately measure according to your recipe,stand the bowl or butter container in a pan of warm water till melted ,pour into the measuring cup. Butter is a lot richer & heavier than vegetable oil ,so i think a little less than 1/2 cup should be just right. Happy baking .

By: lazambress taedisi

lazambress taedisi — Sat, 23 Oct 2010 02:24:53 +0000

Squid ink or octopus ink is what is primarily used to make white rice black. There is a breed of naturally black rice (Not "Wild Rice" which isn't actually in the Rice Family at all) but that is expensive and isn't commonly found in the US.

You can usually find squid or octopus ink for sale in Asian Grocery Stores. Call around before you go looking to save time.

It doesn't add much flavor but I am 99% sure that is what the restaurant you go to uses for color.

Heck, call the restaurant and just ask what they use… [...]

By: hendo

hendo — Thu, 19 Aug 2010 02:42:22 +0000

French fries, potato chips, etc. used to be deep fried in animal fats. In the early 90s it was realized that the animal fats were wreaking havoc on the health of consumers. Producers transitioned to healthier vegetable oils, but those didn't taste as good and in order to be stable enough and suitable for deep frying the vegetable oil needs to be hydrogenated. The process of hydrogenation creates TRANS unsaturated fats (which disrupt the bodies ability to regulate cholesterol), which are bad.

They probably still advertise “No trans fats” to distract people from the fact their products contain plenty of [...]

By: bandi

bandi — Fri, 13 Aug 2010 10:07:08 +0000

The secret behind truly EVIL pie crust is lard. Everyone cringes when they hear it, but you will never get flaky crunchy crusty goodness from shortening, butter, margarine or any other kind of fat. I had been wondering why my pie crusts and pastries weren't as good as grandmas til she clued me in that she used the cheap shortening that is mostly lard, I had been using Crisco which is only vegetable fats.
Hope this helps.

By: kotyre

kotyre — Sat, 07 Aug 2010 15:40:26 +0000

Hmmm, you might have better luck asking this in the math & science section, because this is a chemistry question. It has to do with how easy the molecules are to break down, I believe. Sugars (like honey, cane sugar, glucose syrup, corn syrup…) are all very easy to break down and metabolize, but some more so than others. I think glucose is the easiest – for mountain climbing, you can get these (nasty!) packets called Gu, and I think they're just solid glucose, so you can get the quickest energy – yech!

Anyway, along that same continuum are the [...]