Why do people complain the healthy food tastes bland?
Replies
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Honestly, food that is lower in sugar and Salt don't have the same flavor.
Water vrs Pop
Ice Cream vrs Yogurt
Pizza, Burgers, and Fries vrs a Salad, Apple Slices and Chicken Breast
Guess what I picked before I started MFP... Course guess what I still eat less of from time to time.0 -
Sodium goals are in my opinion almost impossible to achieve, period.
It's easier if you cook your own food, and season on the plate. Cooking with salt seems to dilute it's flavor potential, but the body doesn't know that. Add salt at the table, not the stove and you get all the flavor and none of negative side effects.
negative side effects?0 -
While I personally think cottage cheese is "of the devil" (I eat pretty healthy, it's just disgusting, imho), I don't see why one 400 mg snack is a deal breaker.Sodium goals are in my opinion almost impossible to achieve, period.
It's very easy to stay below the limit if you cook whole foods. And very hard if you eat primarily packaged foods.
I'll give you an example as to why I disagree. I consume cottage cheese before bed, which is largely noted as a "healthy" food (I'm sure some people will disagree), I do this as it's a slower processing protein, refer to catabolic/anabolic states for a better understanding. 1 serving is 4oz, 120 calories and 400 mg of sodium. That's just one example.
I don't have a problem staying under the recommended daily sodium, if I eat a primarily whole foods diet.0 -
Can someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way I'm trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?0 -
Can someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way in trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?
Stone?0 -
No. All oats are cut with steel. "Steel cut oats" are just that, they take the whole oat and cut it. "Regular" oats are "rolled oats," which means after cutting, they are "rolled" aka flattened, essentially with giant rolling pins.Can someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way in trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?
Stone?
It's why I laugh, steel cut oats are less processed, yet more expensive. No real difference nutritionally.0 -
No. All oats are cut with steel. "Steel cut oats" are just that, they take the whole oat and cut it. "Regular" oats are "rolled oats," which means after cutting, they are "rolled" aka flattened, essentially with giant rolling pins.Can someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way in trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?
Stone?
It's why I laugh, steel cut oats are less processed, yet more expensive. No real difference nutritionally.
:laugh: :laugh: :laugh:0 -
Those are herbs and spices. Salt and pepper are the base seasonings. You don't need all the herbs and spices, but you absolutely need salt and pepper when cooking. Whatever herbs you use when cooking, and whatever spices you use, salt is a necessity. In fact, it's so important that cooking schools devote entire courses just on properly seasoning food with salt.seriously, all of you people who are only cooking with salt (even if it's himalayan blessed by the pink buddha of sodium) have you really never heard of parsley, curry, cumin, harissa, star anise, cinnamon, cilantro, tumeric, saffron, peppercorns, chives, dill, fennel, sage, thyme, rosemary, cardamom, lemongrass, ginger, etc?
:brokenheart:
and more than half the *kitten* coming out of cooking school is BLAND0 -
Those are herbs and spices. Salt and pepper are the base seasonings. You don't need all the herbs and spices, but you absolutely need salt and pepper when cooking. Whatever herbs you use when cooking, and whatever spices you use, salt is a necessity. In fact, it's so important that cooking schools devote entire courses just on properly seasoning food with salt.seriously, all of you people who are only cooking with salt (even if it's himalayan blessed by the pink buddha of sodium) have you really never heard of parsley, curry, cumin, harissa, star anise, cinnamon, cilantro, tumeric, saffron, peppercorns, chives, dill, fennel, sage, thyme, rosemary, cardamom, lemongrass, ginger, etc?
:brokenheart:
and more than half the *kitten* coming out of cooking school is BLAND
Must not be a good cooking school you are going to.0 -
While I personally think cottage cheese is "of the devil" (I eat pretty healthy, it's just disgusting, imho), I don't see why one 400 mg snack is a deal breaker.Sodium goals are in my opinion almost impossible to achieve, period.
It's very easy to stay below the limit if you cook whole foods. And very hard if you eat primarily packaged foods.
I'll give you an example as to why I disagree. I consume cottage cheese before bed, which is largely noted as a "healthy" food (I'm sure some people will disagree), I do this as it's a slower processing protein, refer to catabolic/anabolic states for a better understanding. 1 serving is 4oz, 120 calories and 400 mg of sodium. That's just one example.
I don't have a problem staying under the recommended daily sodium, if I eat a primarily whole foods diet.
LOL - I've heard that many people find it disgusting. Alternatively there is Casein
Think about calories to sodium proportionally, keep in mind this is one example.
My point is it's difficult, "almost" impossible. It's not very easy for me
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If you taste the salt, you've put too much. Salt doesn't make foods taste salty, it makes food taste brighter. Oversalted food is just as bad as undersalted food.Sodium goals are in my opinion almost impossible to achieve, period.
It's easier if you cook your own food, and season on the plate. Cooking with salt seems to dilute it's flavor potential, but the body doesn't know that. Add salt at the table, not the stove and you get all the flavor and none of negative side effects.0 -
No. All oats are cut with steel. "Steel cut oats" are just that, they take the whole oat and cut it. "Regular" oats are "rolled oats," which means after cutting, they are "rolled" aka flattened, essentially with giant rolling pins.
It's why I laugh, steel cut oats are less processed, yet more expensive. No real difference nutritionally.
but but but, it's so much easier to be a food snob if you only eat things with extra words in front of the thing. steel cut oats instead of oatmeal. himilayan salt instead of salt. mineral water instead of water. and the catchall, whole foods instead of you know, foods.0 -
No. All oats are cut with steel. "Steel cut oats" are just that, they take the whole oat and cut it. "Regular" oats are "rolled oats," which means after cutting, they are "rolled" aka flattened, essentially with giant rolling pins.
It's why I laugh, steel cut oats are less processed, yet more expensive. No real difference nutritionally.
but but but, it's so much easier to be a food snob if you only eat things with extra words in front of the thing. steel cut oats instead of oatmeal. himilayan salt instead of salt. mineral water instead of water. and the catchall, whole foods instead of you know, foods.
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No. All oats are cut with steel. "Steel cut oats" are just that, they take the whole oat and cut it. "Regular" oats are "rolled oats," which means after cutting, they are "rolled" aka flattened, essentially with giant rolling pins.
It's why I laugh, steel cut oats are less processed, yet more expensive. No real difference nutritionally.
I have decided that you may actually know everything. Can you tell me a way to make lentils palatable that is not soup? Salt is more than welcome. :flowerforyou: (No snark, no sarcasm)0 -
seriously, all of you people who are only cooking with salt (even if it's himalayan blessed by the pink buddha of sodium) have you really never heard of parsley, curry, cumin, harissa, star anise, cinnamon, cilantro, tumeric, saffron, peppercorns, chives, dill, fennel, sage, thyme, rosemary, cardamom, lemongrass, ginger, etc?
:brokenheart:
This!!!! I love spice and so does my whole family lots of garlic too don't forget the garlic!0 -
http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthierCan someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way I'm trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?
The difference is pretty minimal. They taste better, imho, and are digested *slightly* slower. Otherwise, not much.Oat groats: All types of oat cereals start out as groats, which are hulled, toasted oat grains. (Removing the hull doesn’t remove the bran, by the way.)
Steel-cut (Irish) oats: These are the least processed type of oat cereal. The toasted oat groats are simply chopped into chunks about the size of a sesame seed.
Stone-ground (Scottish) oats: These are the same as Irish oats but they are ground into smaller pieces, closer to the size of a poppy seed. Both Irish and Scottish oats have to be cooked before you eat them. Irish oats take about 45 minutes to cook, Scottish oats about half that long (because they are smaller).
Old-fashioned rolled oats: These are made by steaming the toasted groats and then running them between rollers to create flakes. Rolled oats can be eaten as is or cooked into oatmeal (it takes about ten minutes).
- See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthier#sthash.RcMYLdkv.dpuf
BUT the difference between REAL oatmeal and quick oats, instant oatmeal etc is pretty big.0 -
No. All oats are cut with steel. "Steel cut oats" are just that, they take the whole oat and cut it. "Regular" oats are "rolled oats," which means after cutting, they are "rolled" aka flattened, essentially with giant rolling pins.
It's why I laugh, steel cut oats are less processed, yet more expensive. No real difference nutritionally.
I have decided that you may actually know everything. Can you tell me a way to make lentils palatable that is not soup? Salt is more than welcome. :flowerforyou: (No snark, no sarcasm)
Rolled oats are also heated...so if you go with the rawist theory that heat kills nutrients, steel cut would be more nutritious. Also less processed. But the you get the theory that you can't digest or absorb nutrients from grains, so steel cut would be harder to digest and it's unlikely you'd absorb nutrients from them anyway.
Who knows.
Lentils...soak them, sprout them, turn them in to Dahl. Or cook with chilli, chorizo, loads of herbs, cans of tomato, reduce it down, add raw prawns in the last 5-10 minutes until cooked. Yum.0 -
http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthierCan someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way I'm trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?
The difference is pretty minimal. They taste better, imho, and are digested *slightly* slower. Otherwise, not much.Oat groats: All types of oat cereals start out as groats, which are hulled, toasted oat grains. (Removing the hull doesn’t remove the bran, by the way.)
Steel-cut (Irish) oats: These are the least processed type of oat cereal. The toasted oat groats are simply chopped into chunks about the size of a sesame seed.
Stone-ground (Scottish) oats: These are the same as Irish oats but they are ground into smaller pieces, closer to the size of a poppy seed. Both Irish and Scottish oats have to be cooked before you eat them. Irish oats take about 45 minutes to cook, Scottish oats about half that long (because they are smaller).
Old-fashioned rolled oats: These are made by steaming the toasted groats and then running them between rollers to create flakes. Rolled oats can be eaten as is or cooked into oatmeal (it takes about ten minutes).
- See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthier#sthash.RcMYLdkv.dpuf
this was actually quite helpful. so it's rougher and takes longer to cook? so it's similar to the way brown rice is different from white rice? if that's the case, i feel better about passing on the steel cut oats fad, because i gave brown rice a serious try two years ago and HATED it. wasted money on a rice cooker and everything. pain in the *kitten* to make and tasted like dirt.0 -
I edited... read that too. Quick oats (instant etc) are very different.
http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthierCan someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way I'm trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?
The difference is pretty minimal. They taste better, imho, and are digested *slightly* slower. Otherwise, not much.Oat groats: All types of oat cereals start out as groats, which are hulled, toasted oat grains. (Removing the hull doesn’t remove the bran, by the way.)
Steel-cut (Irish) oats: These are the least processed type of oat cereal. The toasted oat groats are simply chopped into chunks about the size of a sesame seed.
Stone-ground (Scottish) oats: These are the same as Irish oats but they are ground into smaller pieces, closer to the size of a poppy seed. Both Irish and Scottish oats have to be cooked before you eat them. Irish oats take about 45 minutes to cook, Scottish oats about half that long (because they are smaller).
Old-fashioned rolled oats: These are made by steaming the toasted groats and then running them between rollers to create flakes. Rolled oats can be eaten as is or cooked into oatmeal (it takes about ten minutes).
- See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthier#sthash.RcMYLdkv.dpuf
this was actually quite helpful. so it's rougher and takes longer to cook? so it's similar to the way brown rice is different from white rice? if that's the case, i feel better about passing on the steel cut oats fad, because i gave brown rice a serious try two years ago and HATED it. wasted money on a rice cooker and everything. pain in the *kitten* to make and tasted like dirt.
Brown rice as a whole is better, but not by leaps and bounds. For me, brown rice doesn't make me crave sweets, white rice does, ymmv.0 -
The oat thing is more about texture for me than anything else - and a stronger oaty flavour, especially if the oats are toasted on a baking sheet first (and you can add a little salt towards the end of cooking, too). Can never find steel cut oats but I at least prefer to eat the jumbo rolled oats (they're whole, not flaked) - takes a bit longer to cook/needs soaking but is soooo much more rewarding than the quick oat mush that people pass off as porridge.
edit: is brown rice much different to cook than white rice? just boil it, no need for a rice cooker. you can even get microwave brown rice! guess it doesn't help if you don't like the taste, though...personally I prefer it to white.0 -
because instead of eating healthful food they are eating healthy food. Oh and forgetting cheese.0
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http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthierCan someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way I'm trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?
The difference is pretty minimal. They taste better, imho, and are digested *slightly* slower. Otherwise, not much.Oat groats: All types of oat cereals start out as groats, which are hulled, toasted oat grains. (Removing the hull doesn’t remove the bran, by the way.)
Steel-cut (Irish) oats: These are the least processed type of oat cereal. The toasted oat groats are simply chopped into chunks about the size of a sesame seed.
Stone-ground (Scottish) oats: These are the same as Irish oats but they are ground into smaller pieces, closer to the size of a poppy seed. Both Irish and Scottish oats have to be cooked before you eat them. Irish oats take about 45 minutes to cook, Scottish oats about half that long (because they are smaller).
Old-fashioned rolled oats: These are made by steaming the toasted groats and then running them between rollers to create flakes. Rolled oats can be eaten as is or cooked into oatmeal (it takes about ten minutes).
- See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthier#sthash.RcMYLdkv.dpuf
this was actually quite helpful. so it's rougher and takes longer to cook? so it's similar to the way brown rice is different from white rice? if that's the case, i feel better about passing on the steel cut oats fad, because i gave brown rice a serious try two years ago and HATED it. wasted money on a rice cooker and everything. pain in the *kitten* to make and tasted like dirt.
Damn this is a long one.
Steel-cut, ok.
Digestion is exactly correct. The election to consume "steel-cut" oats has to do with carbohydrates, specifically complex versus simple carbohydrates (or slow versus fast). Depending on your desired results, this little detail is actually important.0 -
The oat thing is more about texture for me than anything else - and a stronger oaty flavour, especially if the oats are toasted on a baking sheet first (and you can add a little salt towards the end of cooking, too). Can never find steel cut oats but I at least prefer to eat the jumbo rolled oats (they're whole, not flaked) - takes a bit longer to cook/needs soaking but is soooo much more rewarding than the quick oat mush that people pass off as porridge.
edit: is brown rice much different to cook than white rice? just boil it, no need for a rice cooker. you can even get microwave brown rice! guess it doesn't help if you don't like the taste, though...personally I prefer it to white.
You can boil or use a rice cooker for either white rice or brown rice. Brown rice is nuttier in taste and texture than white rice. It's okay, but I'm not parting with my white rice ever.0 -
Can someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
its supposed to have a little bit of iron oxide and some other minerals
Oh and another interesting tid bit it's Jurassic ocean salt why it's older than T-Rex0 -
Can someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
its supposed to have a little bit of iron oxide and some other minerals
It has a lighter taste, I've found, compared to regular salt. I like using different salts not because I think they are so much healthier (or whatever the fad terms are being thrown around these days) but because of the different tastes they incorporate or bring out of foods. There is a smoky black salt I love that gives off a smokey flavor to foods (obvious name is obvious :P) and some salts bring out the sweetness of fruits better than others.0 -
Reading the Sabine supplied article, the difference between steel cut and rolled oats is the steaming and rolling of the rolled oats. Two things come to my mind.
1. Steaming and rolling seem to a pretty weak claim to say something is "more processed"
2. How in the heck would that change the chemical nature of the oat from a complex carb to a simple one???0 -
I blame biology giving us taste buds. It's all India's fault and possibly the Mediterranean they had to go and season everything up.0
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Can someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
its supposed to have a little bit of iron oxide and some other minerals
It has a lighter taste, I've found, compared to regular salt. I like using different salts not because I think they are so much healthier (or whatever the fad terms are being thrown around these days) but because of the different tastes they incorporate or bring out of foods. There is a smoky black salt I love that gives off a smokey flavor to foods (obvious name is obvious :P) and some salts bring out the sweetness of fruits better than others.
you have a better palate than me besides the smoked salt they all taste like salt. Oh, and another lesson to learn don't just put Himalayan salt chunks in you food and expect them to dissolve ....bad mistake unless you like bits of hard rock salt in your food.0 -
Oh, and 3. The instant oats the are ground finer. That seems okay, as my teeth were going to be tasked with further grinding of the whole oats. And I was going to add sugar and stuff to the anyway. So quaker instant, high fiber, maple and brown sugar ftw!!0
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Oh, and 3. The instant oats the are ground finer. That seems okay, as my teeth were going to be tasked with further grinding of the whole oats. And I was going to add sugar and stuff to the anyway. So quaker instant, high fiber, maple and brown sugar ftw!!
I actually switched from Quaker to Oats Revolution/Oat Fit. I actually like some of their flavors better than Quaker. But most of all...I LOVE the cheaper pricing! :laugh:0
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