I am a Chef who is into Nutrition and Fitness. Ask me anything...

sixxpoint

Go!

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stacybw1

I'm having a hard time reaching my protein goal for the day. Any secrets?

sixxpoint

All foods, but I love authentic Mexican.
French Culinary Institute in NYC.
Poissonnier.

Protein = protein powder (a convenience food, but keep in mind that it is processed). Any type of meat, fish, dairy, nuts, seeds, eggs, beans, lentils.

SophiaSerrao

Hi. So here's one my father asked me and google gave me mixed responses: Is canola oil good or bad for frying, from a "health" point of view? Thnks!

sixxpoint

SophiaSerrao wrote: »

Hi. So here's one my father asked me and google gave me mixed responses: Is canola oil good or bad for frying, from a "health" point of view? Thnks!

Basically the less refined, the better.

This chart will tell you all about cooking oils:

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SophiaSerrao

sixxpoint wrote: »

SophiaSerrao wrote: »

Hi. So here's one my father asked me and google gave me mixed responses: Is canola oil good or bad for frying, from a "health" point of view? Thnks!

Basically the less refined, the better.

This chart will tell you all about cooking oils:

hmmm... so, no, right?

Yeah, that's what I figured from my readings

He asked me because he sees that I'm all into nutrition and stuff, but I honestly'd never heard of canola oil.

Thnks for the chart!! I'll just email him this

sixxpoint

Organic canola is okay. I'm not a big fan of hopping on the organic bandwagon because most of the time it is a lot of hippy bullcrap, but in the case of cooking oil, the more unrefined, pure, organic, the better.

For that chart, stay away from the red and orange.

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Mzsweetypye

Hi i have a Overactive thyroid quite bad (also Graves disease - which effects the eyes). im on meds, my body temperature is sky high, no energy my immune system is effected, my hair nails break and a million other symptoms, i was wondering if theres any types of food that could help me build up my immune system, energy, etc as cant find anything on @. I cant eat heavy foods as to heavy on my stomach due to it.

Mzsweetypye

I forgot to say i have a P.T as struggling to lose weight and need protein etc

sixxpoint

Part fad, part truth.

It does contain a moderate amount of medium-chain triglycerides, which are beneficial to energy. It is high in lauric acid, which has proven benefits. The trick is buying the right kind.... virgin, expeller-pressed, unrefined, NOT hydrogenated, protective dark container which isn't struck by light.

sixxpoint

leontarik wrote: »

Hi i have a Overactive thyroid quite bad (also Graves disease - which effects the eyes). im on meds, my body temperature is sky high, no energy my immune system is effected, my hair nails break and a million other symptoms, i was wondering if theres any types of food that could help me build up my immune system, energy, etc as cant find anything on @. I cant eat heavy foods as to heavy on my stomach due to it.

Unfortunately, I am not qualified to answer this. You should find a qualified doctor with a lot of experience with nutrition and the immune system. If it is any help, I listed some basic foods above that are high in protein.

SophiaSerrao

sixxpoint wrote: »

Organic canola is okay. I'm not a big fan of hopping on the organic bandwagon because most of the time it is a lot of hippy bullcrap, but in the case of cooking oil, the more unrefined, pure, organic, the better.

For that chart, stay away from the red and orange.

lol, agree on the organic hippy bc point of view. And also agree that in oils it's something to consider, especially if being consumed raw too, right?

I use a good quality olive oil for salads... and any ole crisco cooking spray for stir frying :O It's probably not the best, but it helps me stay in my deficit. 5 cals per spray!!

whmscll

Can you come over to my house and make me a delicious, low-cal Mexican dinner?

sixxpoint

Maybe, if you're local to NJ. I charge though

whmscll

sixxpoint wrote: »

Maybe, if you're local to NJ. I charge though

Dang, wrong coast. Am in California.

isulo_kura

sixxpoint wrote: »

Organic canola is okay. I'm not a big fan of hopping on the organic bandwagon because most of the time it is a lot of hippy bullcrap, but in the case of cooking oil, the more unrefined, pure, organic, the better.

For that chart, stay away from the red and orange.

Organic has nothing to do with the nutrition or how refined something is. Just the way it's grown. You could have a crop that is organically grown then refined within an inch of it's life it would still be an organic product.

andrikosDE

sixxpoint wrote: »

SophiaSerrao wrote: »

Hi. So here's one my father asked me and google gave me mixed responses: Is canola oil good or bad for frying, from a "health" point of view? Thnks!

Basically the less refined, the better.

This chart will tell you all about cooking oils:

Can you please explain as to why something that might be GM is considered unhealthy?
Are there any peer reviewed scientific studies that show any link between GM and health issues?

neshia78

Thanks for the chart! Very Educational!

myaminals

I don't know how to cook most veggies t make them taste good tips? I and very picky and texture is a big thing I don't like about a lot of fresh veggies

SophiaSerrao

isulo_kura wrote: »

sixxpoint wrote: »

Organic canola is okay. I'm not a big fan of hopping on the organic bandwagon because most of the time it is a lot of hippy bullcrap, but in the case of cooking oil, the more unrefined, pure, organic, the better.

For that chart, stay away from the red and orange.

Organic has nothing to do with the nutrition or how refined something is. Just the way it's grown. You could have a crop that is organically grown then refined within an inch of it's life it would still be an organic product.

Yeah, I guess you're right. For the olive oil I use for salads, I just check how it's refined. And purity. This leads me to one that is reasonably expensive .... but not as much as organic versions which I am not prepared to pay for consistenly.

I pay for quality olive oil and quality chocolate

livingleanlivingclean

myaminals wrote: »

I don't know how to cook most veggies t make them taste good tips? I and very picky and texture is a big thing I don't like about a lot of fresh veggies

What texture don't you like... That might help suggest ways that don't create that texture!

juleszephyr

Could you give me some ideas for non-diary foods which are high in Calcium please?

bametels

sixxpoint wrote: »

SophiaSerrao wrote: »

Hi. So here's one my father asked me and google gave me mixed responses: Is canola oil good or bad for frying, from a "health" point of view? Thnks!

Basically the less refined, the better.

This chart will tell you all about cooking oils:

Great chart! Thanks for sharing!!

myaminals

I don't really like the fresh green bean texture. I eat canned. I also don't like the raw texture but I don't know how to cook the other veggies. I like cooked peppers in foods but not raw things with that type of texture

livingleanlivingclean

myaminals wrote: »

I don't really like the fresh green bean texture. I eat canned. I also don't like the raw texture but I don't know how to cook the other veggies. I like cooked peppers in foods but not raw things with that type of texture

Roasting pretty much any vegetable makes it taste amazing. From starchy ones, to things like Broccoli, cauliflower and Brussel sprouts.

I've never had canned green beans... In my head they're squishy and blah... Like over steamed ones! (that might be terribly wrong....)

Grated zucchini/carrot/potato/pumpkin fritters are good (with herbs, spices, egg, bit of cheese...)

myaminals

thank you for your help! I will try roasting any spices would recommend? if I were going to try fresh green beans again should I try roasting them? or are you supposed to boil them?

sixxpoint

myaminals wrote: »

thank you for your help! I will try roasting any spices would recommend? if I were going to try fresh green beans again should I try roasting them? or are you supposed to boil them?

First clean the green beans and remove the one end with the stem. Do not buy canned or frozen.

Preheat a sheet tray in the oven to 500F. Toss the green beans with enough oil to lightly cost, salt and pepper. When the oven is ripping hot, toss the green beans in and wait until they brown on the edges and bottom. Very simple and you don't need to use any extra weird spices.

Alternately, you could go a completely different route with Big Pot Blanching. This method is better for cooking in bulk and for multiple meals. Basically, you bring a big pot of salted water to a rolling boil (it should taste like sea water). Toss in your green beans and wait until they are tender, but with some bite to them, not mushy. About 3 to 5 minutes. Afterward, quickly drain the water and shock the green beans in a bowl of ice water to stop the cooking.

The beans should be vibrant green and partially cooked. Pat them dry and refrigerate in Tupperware lined with paper towels for up to 1 week. Whenever you want to hear them up for a meal, toss the green beans into a hot pan with hot oil, fresh garlic, shallots, salt, red pepper flakes, and black pepper.

myaminals

thank you both. I will try these soon.