bethanyclaire88

I'm finishing my MS so I'm only currently in one class: flavor chemistry. Very interesting, and has helped with my research

I make mushroom lentil soup: Ingredients 3 tbsp whole wheat flour 4.5 cups chicken stock 2 8 oz. packages mushrooms, cleaned and sliced 1 potato, large dice 1 tbsp light butter (optional) 3/4 c lentils Directions: Place 1 cup of chicken stock and flour in a blender and blend until smooth; pour into a medium pot and set…

I think this has been blown way out of proportion and I have explained this to the best of my ability. I am not at all suggesting that calories are magically going away. I am not trying to perpetuate misinformation; I am not an RD, and I don't pretend I'm the authority on nutrition. I don't think anyone needs an excuse to…

The human body does not have the enzymes necessary to break down starches in a raw potato. Think about it similarly to fiber, we can't metabolize the constituents of insoluble fiber, so it passes through our body undigested.

If they were both burned in a bomb calorimeter, yes, the calorie value would be the same. However, with calories in a practical sense (actually being used in the body) you cannot break down the starches to get the same number of calories in a raw vs. cooked potato.

I made this recipe the other night White Bean Chicken Chili 4 large boneless, skinless chicken breasts 1 large yellow onion 14 ounce can of diced tomatoes, drained 2 14 ounce cans of great northern beans, drained & washed 1/2 T extra virgin olive oil 3.5 cups chicken broth 1 t cumin (I might add more next time) 1/8 t…

Perhaps the difference would not be 100 kcal, it might be 10. I don't have that number; I was simply trying to provide a scientific explanation to the person.

I wasn't trying to be misleading. I have no idea what the difference is, I was simply trying to provide an explanation why they may be different. Type of potato would also be a factor.

If you want a very detailed article "The Energetic Significance of Cooking" in the Journal of Human Evolution is a good place to start. RossChip gave a good example of how this happen. Starch digestibility increases with cooking because starches break down into simpler sugars that the human body can utilize. A lot of plant…

User entered differences are probably a factor, but cooking does change the caloric availability. You're more than welcome to do your own research if you don't believe me.

Why would that be a joke? I'm in food science, we learn about this. Potatoes technically have fewer calories raw vs. cooked because the human body can't break down those starches.

You just have to go with what works for your family. If it works for your friend, that's great, but it may or may not work for you. I personally wouldn't do it because I couldn't give up beans or dairy. Plus I don't eat that much meat, and it is more expensive than some of my other dietary choices. If you're going to cut…

It should be due to the way starch breaks down into material that is useable by the human body. Boiling integrates heat further into the potato and disperses better than microwaves, breaking down more of the starch; therefore, there are more calories for your body to utilize. Microwaving doesn't break down the starches as…

Mellisant- I am working on my second degree in food science and I eat conventional apples and drink non-organic milk every day and I am in great health. While there is still a great deal of research to be done on the subject of both organic and GMO foods, it is known that the body has robust mechanisms for handling toxins.…

I used to work as a co-op at Campbell Soup in beverage (V8 brands) and there's really no reason it can't be part of a healthy diet. I usually drank the low-sodium one every day (we had a fridge of them in the gym) and I like to have a glass of V8-V*Fusion with breakfast; they are a lot better for you than some of the other…