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LORENVER's Photo LORENVER Posts: 5,079
5/6/10 8:54 P

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Whoa, so much information!

So I should have snack cakes for breakfast, do I have with with maple flavored syrup?

LV

Indianapolis IN - Eastern Time Zone.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



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5/5/10 2:57 A

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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/5/10 2:15 A

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Hey, what's the big deal? I might have had a Hostess Ding Dong for breakfast but I had a salad with my Chicken McNuggets for lunch and I hardly ever eat any saturated fats. I believe in moderation.
emoticon emoticon emoticon

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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5/4/10 9:38 P

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yea your sure are right, everything is soo bigg that when you think its moderation its still tooo much.
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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/4/10 4:07 P

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The term "moderation" is so, so nebulous that I don't even like to use it or hear it used. If people could all understand it to mean "mod-er-ate" in other words to be a "tuned in moderator of your eating habits" or to "pay close attention to" what you eat but I don't believe that most people see the word's definition in that light. Nobody seems to know or agree on what to do with the term--it seems to get stretched in any which way and cause people to feel virtuous as they continue to eat junk or vilify perfectly good food...lol.

Personally I prefer terms like "cautionary" and "sparingly" or "limited amounts" or "mindfully" or "through educated choices".

To me gluttony is gluttony any way you spell it (j.u.n.k or h.e.a.l.t.h.y)

Rant over; walks away watching her back!

Edited by: ANIDUCK at: 5/4/2010 (16:08)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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5/4/10 10:30 A

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not this vegetarian, saturated fats should be eaten in moderation just like every thing else.


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5/4/10 10:20 A

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Hmmm... interesting. I'm not sure this looks very appetizing anymore emoticon

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5/4/10 12:39 A

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Here's an interesting website with some good info. Of course I don't believe in the saturated fat-is-bad-for-you mantra like vegetarians like to harp on but anyway, there is some interesting stuff here:
www.essortment.com/all/whatisseitan_
rk
gb.htm


Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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5/4/10 12:34 A

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Does anyone know the nutritional content of seitan? other than protein?

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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5/3/10 11:54 P

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yes it looks good but what I made didn't turn out like that.

bet you can cook the stuff great.

I do have a can that is similar, called choplets...yum

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5/3/10 10:35 P

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Well. It's in my STACK of recipes to try. I might get to it someday. I wonder if it's not just a huge bunch of empty carbs though. Gummy, pasty carbs! lol!

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5/3/10 10:02 P

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I've always wondered if it is really good for us; it is pretty weird stuff. Back in the "day" a lot of vegetarians were eating it. I suppose they still do. It was sold in cans with patties of it stacked inside. It was gross!! It just tastes very bland the way I described making it but I bet with all those other ingredients it's lot better. I would definitely put the onion in to break it up a bit.

Let me know how it goes for you Laura. If it works I might try it because I also have some leftover wheat gluten that I used to help my bread making when I used a machine. I've since given my machine (beautiful Zojirushi) away 'cuz I just don't make much bread any more. When I do I love to just make it by hand anyway.

Seitan is definitely not for the gluten intolerant!!

Edited by: ANIDUCK at: 5/3/2010 (22:04)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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5/3/10 9:36 P

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Can I just use my bag of wheat gluten? How do you eat this stuff? What do you serve with it? lol!
I'm gonna go and google!

OH! Look what I found!
vegetarian.about.com/od/cookingtipst
oo
ls/ss/HowToSeitan.htm


It actually looks kind of yummy. I guess it's in the SAUCE
www.google.ca/images?hl=&q=seitan&rl
z=
1B3GGGL_enCA339CA339&um=1&ie=UTF-8&sR>ource=univ&ei=IHrfS9msDIy4swPa9M2XBg
&s
a=X&oi=image_result_group&ct=tit
le&res
num=4&ved=0CCcQsAQwAw


Edited by: FIT_ARTIST at: 5/3/2010 (21:39)
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5/3/10 9:25 P

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I thought sietan was just the gluten extracted from the wheat formed into balls or patties. But am I wrong? Is it that, plus stuff to make it flavorful?

Extracting the gluten from wheat flour is actually pretty easy...at least what I made was easy. I ended up with a rubbery substance.

Have you ever chewed on whole grains of wheat and felt the bran and starch separate out and leave a wad of "gum" in your mouth? That rubbery "wad" is gluten.

I put the flour in a bowl with lots of water and just kneaded it so the bran and starch separated out. I kept the water running to carry that stuff out.



Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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5/3/10 7:12 P

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Hmmm... what do you do with it? I actually already have wheat gluten, veggie broth, tamari sauce and spices.
Was it yummy?

I have a huge bag of wheat gluten; I keep forgetting to throw some into my bread making... lol!

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5/3/10 6:27 P

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seitan is made out of wheat gluten, veggie broth, soy sauce basically. (there is other spices and stuff)

Its a very long process to making seitan,
I tried to make "seitan rib's" with no luck. I have several recipes for making seitan, if you want them. But I have only tried one.

Edited by: DS9KIE at: 5/3/2010 (18:29)
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5/3/10 6:11 P

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Not only that, but even though we need lots of protein (us active gals do anyhow) when people get sick with cancer, their bodies do NASTY stuff to the animal based protein. It's like how it USED to be good, it has TURNED around and is NO LONGER good. If I remember correctly it affects the liver (I could be wrong; I'd have to double check that)
A diet based on plant protein becomes absolutely necessary.

Edited by: FIT_ARTIST at: 5/3/2010 (18:12)
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5/3/10 5:44 P

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I've been reading the Book called "The Engine 2 Diet" this is what the book says, not only can you protein from plant based food but they are as complete as complete can be.

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5/3/10 5:07 P

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Great List!

I also take spirulina for ptotein. Oh. I see you have sea veggies already...

What is seitan, DS9KIE?

~Laura

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5/3/10 4:26 P

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Here is a list of several good sources of plant protein:

Seitan
Lentils
Kidney beans
Black beans
Chickpeas
Vegetarian baked beans
Pinto beans
Black-eyed peas
Lima beans
Quinoa
Bagel
Peas
Textured Vegetable Protein (TVP)
Peanut butter
Whole grain Spaghetti or other pasta
Almonds
Peanuts
Sunflower seeds
Whole wheat bread
Cashews
Almond butter
Brown rice
Couscous
Spinach
Broccoli
Potato
Barley
Hemp Seeds
Sea Veggies


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BEV1616 Posts: 370
5/3/10 11:14 A

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You guys always give the best info! Wish I was motivated enough to make my own butter/cheese....I am so impressed with all that you do!

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5/3/10 9:36 A

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Oh YA! She is ALWAYS up there!

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/3/10 1:29 A

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Hey, just wondering, is anybody else getting sick of the beautiful chicky in the red bikini advertising Special K cereal??!!

God I hate her!!!
emoticon

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/3/10 1:28 A

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Me too
emoticon
But I have a place reserved next to him in heaven!!
emoticon emoticon

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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5/2/10 11:58 P

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And, you know... I have seen it done. It didn't look difficult. And I have a TON of recipes for it. ALL of them a little bit different! lol!
I wish my grampa Rocky were here! emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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5/2/10 11:35 P

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Well JUNEPA, you are probably right, I didn't know that "some things" were taken out of it (the commercial cry curd cottage cheese). I was just going on what I had experienced in my own kitchen. Maybe what I had wasn't "dry curd" like what you buy in the store. It sure was a dry curd to look at or feel. And the farmer wives that showed me how to make simple cheeses called it dry cottage cheese. From those dry curds I could make other cheeses like cream cheese and a kind of soft-ish but slice-able jack or farmer's cheese. Often I didn't even know what I would end up with because at that time I didn't understand exactly the importance of temperature control. And my stove was old and there was no way I could control the heat anyway. but I sure did come up with some good cheese anyway.

Laura, while at the nursing home a few days ago visiting my bro (he always has the TV on) I watched a cooking show on PBS where an Italian lady was showing how to make ricotta. I wish I had that video to watch again. I was just drooling by the end of that show. One thing I remember was that she said that the name "ricotta" stands for "twice cooked" (Re-Cooked)or something like that. I wonder if there is a website somewhere that shows how to do it--with big pictures!!

Edited by: ANIDUCK at: 5/2/2010 (23:38)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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5/2/10 10:35 P

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WOW! You guys know a lot of stuff!
I like to skim my raw milk a bit; it's pretty creamy with all that cream on top. I can then also make butter or icecream with my cream. I leave a little bit on there. I figure it's probably about 1% milk. Just guessing.
I really want to try making some cottage cheese.
I treid ricotta and seemed to get ripped off. I used an entire gallon of milk and got just a handful of cheese. I tasted it. MAN! It was sme sweet tasting ricotta. I hadn't even put any salt in it. Would really like to make RICOTTA!

Edited by: FIT_ARTIST at: 5/2/2010 (22:37)
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5/2/10 10:33 P

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Saying moist cottage cheese is dry curd with cream or other things added I believe, is a not accurate. Dry curd has had some things removed. Cottage cheese is the precipitated protein when rennet or another curdling agent is added and the part of the milk that doesn't precipitate is the moisture, then cottage cheese is run through a cheese cloth to reduce the liquid. Not all the milk will solidify, there are soluble proteins, water, some sugars and some cream left behind.
Also, if you have access to whole raw milk, you may want to skim it a bit before you add the dry curd as raw milk averages about 4% fat and can be as high as 6%.

Edited by: JUNEPA at: 5/3/2010 (12:02)
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5/2/10 10:02 P

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Yah, thanks, Teresa. I haven't thought much about the combining of proteins to make complete proteins since reading "Diet For a Small Planet" back in the ol' days. It was touted then as, like you mentioned, things you had to absolutely have together at a single meal. Later it was discovered to be just as you say; to eat the combinations somewhat close to each other. This is great 'cuz I needed to think about it more.
Thanks

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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5/2/10 9:42 P

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Thanks TLOVESB for that info. I didn't know about that stuff. :)


~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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5/2/10 9:31 P

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Well, cottage cheese is just curd with cream or other liquid added (and salt) (and sometimes other really "creepy" things in the mass market) to make it tastier. But the dry curd is great because then you can do whatever you want with it. Cottage cheese in its basic, natural form is really pretty bland tasting so that is why manufacturers add salt. But I agree, so many commercially packaged foods are simply over-salted. You can salt your dry curd with natural sea salt and then you won't have the salt scare thing. It's regular table salt (cheap, bad stuff) that is making people have HBP, not natural earth and sea salts. There's a reason for this if you are interested.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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LORENVER's Photo LORENVER Posts: 5,079
5/2/10 8:27 P

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Dry curd, sounds creepy yet fantastic :). I'll see if I can find some next time I'm out.

Loren

Indianapolis IN - Eastern Time Zone.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/2/10 7:39 P

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If you have access to raw milk you can make your own cottage cheese very easily. Or, most stores carry dry curd cottage cheese to which you can add your own cream, milk or non-fat milk to in order to make a nice, moist cottage cheese. Dry curd cottage cheese isn't normally salted

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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JUNEPA's Photo JUNEPA Posts: 7,500
5/2/10 6:34 P

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I don't know if there is low-salt cottage cheese. You could check it out at the store.

June -- Pacific Time Zone
Where you end up is more important than how fast or where you start out.
- Improved fitness and nutrition, energy and confidence are my rewards.
It is our choices...that show what we truly are, far more than our abilities.
A PH (personal high) is the main goal, a PB (personal best) is the sometime icing on the cake.
Never underestimate the inevitability of gradualness.
Sopra le nebbie delle valle e le vicende della vita sorge una promessa di l


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LORENVER's Photo LORENVER Posts: 5,079
5/2/10 6:12 P

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Mmm dairy. Thanks I had forgotten about cottage cheese. Do you know if there is a low salt cottage cheese? It tastes salty to me.

LV

Indianapolis IN - Eastern Time Zone.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



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JUNEPA's Photo JUNEPA Posts: 7,500
5/2/10 6:10 P

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If you mean not meat but are okay with dairy, low-fat cottage cheese is awesome for adding protein with low fat and little carbs, most of the content is protein.

June -- Pacific Time Zone
Where you end up is more important than how fast or where you start out.
- Improved fitness and nutrition, energy and confidence are my rewards.
It is our choices...that show what we truly are, far more than our abilities.
A PH (personal high) is the main goal, a PB (personal best) is the sometime icing on the cake.
Never underestimate the inevitability of gradualness.
Sopra le nebbie delle valle e le vicende della vita sorge una promessa di l


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LORENVER's Photo LORENVER Posts: 5,079
5/2/10 6:02 P

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Thanks TLovesb that was a real help! I knew you could split up the times, but I never had even a rough time associated with it. I went to the website and I think I think I'll print out the chart and stick it to my fridge. Sometimes I'm a bit sleepy when making my meals ;).

LV

Indianapolis IN - Eastern Time Zone.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



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JILLIAN40's Photo JILLIAN40 SparkPoints: (116,787)
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5/2/10 5:50 P

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Thanks!

sarah
"Be kind, for everyone you meet is fighting a hard battle" -Plato

"I never look back, detracts from the now." Edna Mole - "The Incredibles"

October: "Being overweight is hard, losing weight is hard, maintaining a healthy weight is hard. Choose your hard."

Vince Lombardi: "We would accomplish many more things if we did not think of them as impossible."

Stephen Dolley "A man who wants something will find a way; a man who doesn't will find an excuse"


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MR.NET1's Photo MR.NET1 SparkPoints: (117,887)
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5/2/10 5:42 P

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emoticon emoticon

-Work like you don't need the money.
-Love like you've never been hurt.
-And dance like you do...

***When nobody's watching***

If you take your eyes off your Sparky Goals...
All you will see are Sticky Obstacles!!!
**************************************

Join this supportive team: Equilibrium Matters!

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=35688


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TLOVESB's Photo TLOVESB Posts: 931
5/2/10 5:34 P

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Just wanted to let you know that most dietitians no longer say you have to pair foods to make a complete protein at each meal. As long as you get the different amino acids at some point in the day (or even in a two day period) it will be fine. Hope this helps.

Food for Thought (copied from bodyforlife2.com)

I tried copying and pasting this from the website, but the chart didn't come through right. Here is the website if you want to see the article in its original form. http://www.bodyforlife2.com/incompletprote
in.htm

Gelatin is the only animal protein that is not considered a complete protein.
On the other hand, vegetable proteins (grains, legumes, nuts, seeds, and other vegetables) are incomplete proteins because they are missing, or do not have enough of, one or more of the essential amino acids. That's not such a big deal. You already know that grains and legumes are rich in complex carbohydrate and fiber. Now you learn that they can be an excellent source of protein as well; it just takes a little bit of work and know-how. By combining foods from two or more of the following columns—voilà—you create a self-made complete protein. You see, the foods in one column may be missing amino acids that are present in the foods listed in another column. When eaten in combination at the same meal (or separately throughout the day), your body receives all nine essential amino acids.

You can combine the following vegetable proteins to make complete proteins.


Sources of Complementary Proteins

Grains Legumes Nuts/Seeds
Barley Beans Sesame seeds
Bulgur Lentils Sunflower seeds
Cornmeal Dried peas Walnuts
Oats Peanuts Cashews
Buckwheat Chickpeas Pumpkin seeds
Rice Soy products Other nuts
Pasta
Rye
Wheat

Combinations to Create Complete Proteins

Combine Grains and Legumes Combine Grains and Nuts/Seeds Combine Legumes and Nuts/Seeds
Peanut butter on whole-wheat bread Whole-wheat bun with sesame seeds Humus (chickpeas and sesame paste)
Rice and beans Breadsticks rolled with sesame seeds Trail mix (peanuts and sunflower seeds)
Bean soup and a roll Rice cakes with peanut butter
Salad with chickpeas and cornbread
Tofu-vegetable stir-fry over rice or pasta
Vegetarian chili with bread


Also, by adding small amounts of animal protein (meat, eggs, milk, or cheese) to any of the groups, you create a complete protein. Here are some examples:

Casserole with a small amount of meat
Salad with beans and a hard cooked egg
Yogurt with granola
Bean and cheese burrito
Macaroni and cheese
Oatmeal with milk


Edited by: TLOVESB at: 5/2/2010 (17:39)
Teresa

But those who wait on the LORD
Shall renew their strength;
They shall mount up with wings like eagles,
They shall run and not be weary,
They shall walk and not faint.
Isaiah 40:31

Everywhere and in all things I have learned both to be full and to be hungry, both to abound and to suffer need. 13 I can do all things through Christ who strengthens me. Phil 4:13
By the grace of God I am what I am. 1 Cor. 15:10


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LORENVER's Photo LORENVER Posts: 5,079
5/2/10 5:23 P

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So I have been adding non-meat proteins. I do a LOT of running and need to keep my protein UP-UP-UP! My nutritionist wants it up around 150 grams or so. 10 oz of poultry per day was giving me trouble ;). It is really hard to do with veggie sources but oh well.

Anyway, I know if I use non-meats I need to mix them to make them complete (rice and beans) but now that I am branching out I am having troubles with which pairings count.

I know the traditional rice and bean mix. Well, what about lentils. I know beans and lentils go together, can I do lentils and millet or do I need to do lentils and beans?

My current choices include:
Rice (brown, basanti, jasmine, varying colors)
Lentils- the green ones
Millet
Quinoa
Beans (chickpeas, dark red kidney, black).

So what mixes are best? Also do you have any others that I can add. I've been hitting the bulk bins at whole foods and can always use other suggestions. I haven't tried couscous yet but it is one the list. I have to be careful to not have too many unlabeled bulk bags in the drawer at one time ;).

Then another question, how do I count them towards the total, spark seems to counts all proteins as complete proteins...?

Thanks!

Loren


Indianapolis IN - Eastern Time Zone.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



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