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*AMBER512's Photo *AMBER512 SparkPoints: (198,656)
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11/15/11 8:50 P

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Oh definitely, I can't believe I used to eat tasteless "diet" food. Blech.

†~Amber~†

MUSCLE DOES NOT WEIGH MORE THAN FAT 5 lbs = 5 lbs

5 lbs of muscle simply takes up less space than 5 lbs of fat!

~~~~~~~~~~~~~~

If nothing tasted as good as being thin felt, no one would ever get fat!

FOOD TASTES GOOD
Let us eat it in moderation.


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ANIDUCK's Photo ANIDUCK Posts: 10,843
11/14/11 8:55 P

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Well, that's TRUE for sure. I thought that maybe you were trying to avoid the fat 'cuz that's why most people substitute applesauce for butter. But if you like the flavor and texture that applesauce gives then I say go for it! With food, personal preference wins out every time.

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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*AMBER512's Photo *AMBER512 SparkPoints: (198,656)
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11/14/11 3:04 P

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The main reason I don't use it is because I actually prefer applesauce in my baked goods, and olive or coconut oils in my cooking. But others prefer that buttery flavor. I say, use what you like!

†~Amber~†

MUSCLE DOES NOT WEIGH MORE THAN FAT 5 lbs = 5 lbs

5 lbs of muscle simply takes up less space than 5 lbs of fat!

~~~~~~~~~~~~~~

If nothing tasted as good as being thin felt, no one would ever get fat!

FOOD TASTES GOOD
Let us eat it in moderation.


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ANIDUCK's Photo ANIDUCK Posts: 10,843
11/12/11 12:43 P

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Why be even concerned about eating butter? It is the best choice when baking. When I make pie crusts (very rare occurrence anymore) I use all butter for the shortening. The results are fantastic. A blend of butter and coconut oil also works well. You have to gently melt them together and then let the mixture harden in the fridge before making the crust. That's no problem being that I always let my crust dough temper in the fridge for a while.

Edited by: ANIDUCK at: 11/12/2011 (12:43)
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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MSANITAL's Photo MSANITAL SparkPoints: (67,138)
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11/12/11 12:17 P

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I got to say thank you to everyone.. I got some great tips and advice,
I am not looking to stop all together using the oil or butter but in some cases I know you can do this.
say in cup cakes or cakes you can use the apple sauce, or yogurt or mushed up banana
I am all for that

Thanks again


Anita

Leader of :Make it Happen if you want to make it happen come join us.. we would love to have you
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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (110,464)
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11/11/11 7:10 P

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Vegetable oil? I would use real butter, coconut oil, olive oil or nut/seed oils.
These are healthy fats.
Now, if you are talking taking fat out of a recipe and replacing it with something else, you could try yogurt or sour cream. I used to use things like applesauce, but have since changed my way of thinking and eating. Omit the GRAIN, and keep the healthy fat.


~Laura

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

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ANIDUCK's Photo ANIDUCK Posts: 10,843
11/11/11 4:41 P

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I realize that lots of Sparkers are still under the impression that eating fats will make you fat. The real nutritional truth is that only SOME fats will make us fat. Basically, it's not the fat we eat that sticks to our thighs and tummies; it's the fat we STORE that does that. Some fats will be used for energy--even energy to lose weight. And some of the fat we eat will get stored if our blood-sugar/insulin response is fouled up. (Too complex to try to explain that here).

The upshot is that YES, almost all seed oils that are commonly found on the grocer's shelves is absolutely the WRONG sort of fat. And even the good ones (organic, cold pressed, etc.) should be used very sparingly.

The good fats, the ones our body craves and needs for good health are animal fats (from meat, whole eggs, dairy and fish) and tropical fats (coconut, palm). The only really good liquid vegetable oils that I can think of at the moment are avocado and olive and actually, those aren't vegetables; they are fruits as are coconut and palm fruits. Some organic, cold-pressed nut and seed oils (like macadamia, sesame, hazelnut, and almond) are okay when limited.

I am like some of the other team members here in that I frequently "water-sauté" my veggies. It is my preferred method of cooking them.

In baking I have never found that applesauce can any way compare with the texture magic of fat in a recipe and my favorite baking fat is pure, organic (preferably grass-raised) butter. There are times when an oil works best and since I bake VERY infrequently and only for special occasions I don't mind using an organic, cold-pressed neutral-flavored oil like grape-seed oil. Applesauce is just okay for those who are thinking about calories more than they are thinking about nutrient value. Just remember, the sugar (fructose) in the applesauce is the kind that gets stored. Don't kid yourself about "low calories" and "low fat". Look around at the population and you will see that this kind of dieting hasn't helped us at all. We (in the general population) are pretty sick and fat.

If you do use applesauce either make it yourself from whole, unskinned apples or find a brand that uses organic, whole (un-skinned) apples to enable your body to more fully digest the sugar.

The best oils for frying are the ones with a very high smoke point to keep the oil from oxidizing and creating transfat. Coconut oil is my oil of choice when I want a crispy surface to something--not something I do much and when I do I frequently mix it half and half with butter--it's a yummy combo. I actually just eat a lot of coconut oil for its health benefits putting it in many things throughout my day.

Almond oil, safflower oil, peanut and sunflower oils have high smoke points as does grape-seed oil. but I caution the using of any of these oils if they aren't organic otherwise you will be consuming genetically altered food stuffs--NOT CLEAN AT ALL!

Hope this helps.
If anyone is interested I can recommend some websites that educate us about fats and oils.

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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*AMBER512's Photo *AMBER512 SparkPoints: (198,656)
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11/11/11 2:51 P

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Applesauce is definitely my favorite swap for baked goods. They turn out so much more moist!

†~Amber~†

MUSCLE DOES NOT WEIGH MORE THAN FAT 5 lbs = 5 lbs

5 lbs of muscle simply takes up less space than 5 lbs of fat!

~~~~~~~~~~~~~~

If nothing tasted as good as being thin felt, no one would ever get fat!

FOOD TASTES GOOD
Let us eat it in moderation.


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KOKOEK9's Photo KOKOEK9 Posts: 7,158
11/11/11 2:20 P

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when frying I use water

Mike


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ADJQUILTER's Photo ADJQUILTER Posts: 1,495
11/11/11 12:40 P

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I also use unsweetened applesauce in many baked recipes. It gives you the moistness you need without the fat.

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MSANITAL's Photo MSANITAL SparkPoints: (67,138)
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11/11/11 12:21 P

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Hi
I was wondering does any one know of any good healthy substitutions for vegetable oil?
I now Banana is one and or canned pumpkin which I make these muffins and in stead of oil eggs and water I use a whole can of pumpkin and they come out great.
so I was wondering any one knew of any others
Thanks


Anita

Leader of :Make it Happen if you want to make it happen come join us.. we would love to have you
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Your Never a loser until you quite trying.




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