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inflammation in the body

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inflammation in the body


The main fat most of us need to substitute in gluten-free dairy-free (aka GF/CF) and vegan baking is butter. Butter is a tough one because it brings so much buttery flavor to the recipe. However, I've been baking and cooking successfully without it for years.

My current mainstay? Organic coconut oil. Choose the best quality for silky texture and mild taste. It is lovely in sweet recipes. For biscuit style recipes I use it solid, as a shortening, cutting into the flour blend. For quick breads and pancakes, bring it to a warmer temperature so that it liquifies.

Mainstay number two? Olive oil. This popular heart-healthy oil is wonderful in breads, muffins and cakes that feature herbs, citrus, and strong flavors like pumpkin. And of course, I love extra virgin olive oil for quick salad dressings.

If you prefer Canola oil, choose a non-GMO, organic, expeller pressed, and buy a reputable brand designer sunglasses sale.

When I bake cookies, I use organic coconut oil or an all natural non-dairy no trans fats shortening. The one I use is Spectrum Organic Shortening made from non-hydrogenated palm oil. I also recommend the organic shortening for pie crusts. It also works for crisps and crumbles (note* I now prefer coconut oil in crumbles and streusel toppings). The one drawback with using this shortening is it lacks flavor- it is tasteless. To compensate I add an extra teaspoon of good vanilla extract to the recipe.

If you prefer another vegetable oil besides olive oil- for whatever reason- simply substitute that oil for the butter called for in a recipe- but start with 1 to 2 tablespoons less. Some thinner oils may result in a wetter batter apartments for rent in hk.

Ghee is a popular fat in Indian and Ayurvedic cooking that is pure butter fat (boiled and separated from whole milk). If done properly ghee theoretically contains no traces of milk protein (casein) or the milk sugar lactose- but- if you are sensitive at all, please check your source to confirm that proper testing was done on the ghee and it is indeed, casein free. The advantage is the flavor- it tastes like butter. The big disadvantage is that ghee is pure saturated animal fat, and therefore not heart healthy- at all. Saturated animal fat is pro-inflammatory. Ghee is not a health food (no matter what ghee advocates say). Pure saturated animal fat raises inflammation in the body.

There are several non-dairy margarine blends available- with differing degrees of usefulness in baking. Most are soybean oil based. Many have some form of casein added (check ingredients!). In general the softer or whipped blends have too much water in them to be useful in baking. The harder stick style (though not as healthy) is better in baking. I do not recommend using any trans fat margarine or shortening. Trans fats raise inflammation in the body.

In a pinch, I have found that a creamy, mild and not-too-tangy gluten-free vegan mayonnaise can sub for part of the butter or margarine in a baking recipe- especially in chocolate recipes alexander hera.
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