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KOKOEK9's Photo KOKOEK9 Posts: 7,166
8/27/11 7:12 P

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thanks Ani

Mike


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ANIDUCK's Photo ANIDUCK Posts: 10,863
8/27/11 5:58 P

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My educated guess is that it's not so much the fat but the grains. ALTHOUGH, If veganaise has liquid oil (like canola, soy, or safflower) in it then that combined with the starchy carb of the grain is a recipe for weight gain. Also, peanut butter has it's own problems none of which are fat directly. Peanut oil in itself isn't the BEST sort of fat but it's not the worst either. Peanuts are one of the big allergenic foods and if you have any food sensitivities i suggest you back off peanut butter.

Yes, I agree, you need to get off gluten; and getting off all grains would be a boost for you.
Eat other nuts. Peanuts aren't actually nuts anyway; they are legumes and not the best legumes either...probably the worst.

If you have a food processor you can make different kinds of nut butters to spread on seed crackers instead of bread. or on apples, celery, jicama...rolled up in lettuce with pieces of sliced fruit. EAT VEGGIES (not corn--it's not a veggie anyway)

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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KOKOEK9's Photo KOKOEK9 Posts: 7,166
8/27/11 3:29 P

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thanks for the suggestion, I have been eating a lot of bread with peanut butter and veganaise. With out counting I would estimate my fat intake to be well over 50% and I have gained about 8 pounds. I also want to get off as much gluten as I can

Mike


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ANIDUCK's Photo ANIDUCK Posts: 10,863
8/27/11 10:10 A

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In doing a very quick look around the web I don't find anything much to worry about with calcium hydroxide...but I really don't know for sure.

Corn is such a high glycemic, starchy carbohydrate that I avoid it altogether. Corn and wheat are truly at the bottom of so much obesity and diabetes in this country along with refined sugars. Starchy carbs, by the way, turn right into sugar as soon as they hit the saliva in our mouths. And when you add the GMO factor, well, i just stay away from corn. If you do consume cornmeal make sure it is organic or you will be ingesting a whollop of Round-Up herbacide and genetically modified organisms and that, to me is a lot more poisonous than the lime. I wouldn't worry so much (this is me) about the calcium hydroxide as much as the corn itself.

But if you are going to continue eating corn, and you want to try making your own corn tortillas AND you are afraid of this calcium hydroxide then you might try this recipe that I found while browsing. I'm not sure if this tortilla will hold together but try it and let us know.

1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1 cup warm water (110 degrees F/45 degrees C)

In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together.

On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes.
Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.

Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.
****************

PS: MANY people (including me) who were "addicted" to bread have found that when you stop eating it the craving goes away. I couldn't even imagine (didn't WANT to) not having bread in my diet before now. Now, I rarely even think about it. I save my bread indulgence for when I eat out (very rarely done) at a nice restaurant where they make their own artisan breads.

There are also other grains that you can experiment with like amaranth, teff, quinoa, millet, etc. I have made pancakes out of these grains and been surprised at how tasty and satisfying they can be back when I had to totally avoid wheat.
Just a thought.

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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KOKOEK9's Photo KOKOEK9 Posts: 7,166
8/27/11 12:20 A

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Hi the reason I don't want to use whole wheat is I am addicted to bread and want to cut way back on wheat useage. is the lime in masa safe

Mike


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ANIDUCK's Photo ANIDUCK Posts: 10,863
8/26/11 10:39 P

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This is what I think...watch out, she's thinking again...
It's the corn tortillas that are made with lime which is calcium hydroxide (or slaked lime). And, from what I've heard, it is a lime solution that the corn is soaked in to either remove or soften (I can't remember) the hulls. this is how that Mexican meal called masa is made; it is ground from these soaked corn kernals and is what makes those authentic corn tortilla so special and so good. I think (there she goes again) that the lime solution is totally rinsed away before drying and grinding the masa.

Here's 2 recipes I have; one uses corn meal and the other uses masa.


Corn Tortillas

1½ C water
¼ C oil, divided
1 C cornmeal
1¼ C whole-wheat flour
1 tsp salt

Bring water to a boil, add half the oil, stir in cornmeal, cover and cook slowly over low heat for 5 minutes. Remove from heat and stir in remaining oil.

Mix in flour and salt, and adjust water (or flour) to make a soft dough.
Make 12 2-in. balls. Flatten them and roll into thin 6 or 7-inch circles.
Fry on ungreased griddle until lightly browned
Makes 12 tortillas.

Or, for a more traditional recipe: recipes.howstuffworks.com/tools-and-
te
chniques/how-to-cook-tortillas-and-bR>eans2.htm


I will just paste it here but there's pictures on the website:
It is easiest to use a tortilla press to form corn tortillas. If you do not have one, you can use the bottom of a pie plate or heavy skillet.

Cut two 7-inch squares of plastic bag. Combine masa harina and 1 cup of water in a medium bowl. Continue to add water by the teaspoon until a smooth stiff dough is formed.

Test consistency of dough by rolling a piece of dough into a 13/4-inch ball. Flatten it slightly.
(they forgot to insert here that you should place one piece of plastic on the bottom plate first) Place the ball on the (plastic on the) bottom plate of a tortilla press, slightly off-center from the handle. Cover with a second piece of plastic.

Press down firmly to make 6-inch tortilla. Peel off plastic from both sides. If edges are cracked or ragged, dough is too dry. Mix in additional teaspoons of water until the dough presses out with smoother edges. If tortilla sticks to plastic, the dough is too wet; mix in additional masa harina, until dough no longer sticks when pressed.

Cook tortilla on skillet according to recipe. Be sure to turn the tortilla quickly -- each side is finished cooking when the edges dry up. Continue flipping until both sides are dry and flecked with brown spots.

Remove cooked tortilla from skillet and place in a kitchen towel. Tortillas will likely be slightly stiff but will soften as they stand.


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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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (114,321)
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Posts: 19,558
8/26/11 9:51 P

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Were you thinking of a corn tortilla? Or a whole grain? I have made them in the past (long time ago) and I just used whole wheat flour. I don't recall having lime or calcium carbonate...
This looks similar to what I may have made, except there's no way I would have used 100% white flour. lol.
allrecipes.com/Recipe/authentic-mexi
ca
n-tortillas/detail.aspx


Edited by: FIT_ARTIST at: 8/26/2011 (21:53)
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KOKOEK9's Photo KOKOEK9 Posts: 7,166
8/26/11 7:42 P

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Hi I want to make my own corn tortillas, but all the recipes I have looked at you a tortilla flour that has lime in it, calcium carbonate not the fruit. are there any alternatives to this. i want to make my own because purchased are so high in sodium even the low sodium ones

Mike


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