Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
posted by julthumbscrew
on Feb 8, 2013 -
3 answers
I would like to finally find a routine I can follow to eat healthy during the week and I am looking for book recommendations. Unfortunately, most nutrition/cooking books are very one-sided (only contain recipes, only discuss cooking skills, or only nutrition theory) and very biased towards some radical approach (vegatarian/vegan, very low-carb, very high-protein etc.). I am looking for the opposite - ideally a single book for learning about nutrition, cooking and planning your groceries and cooking so all the good advice is actually actionable considering having a 40-hour workweek; also without going into any dietetic extremes and based on sound science and actual practice. Details inside.
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posted by jarekr
on Jan 27, 2013 -
17 answers
I got suckered into buying coconut flour; now I'm moving in four weeks and want to use it up. What can I make with this stuff?
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posted by thelastcamel
on May 27, 2012 -
8 answers
How can ICT be better used in Home Economics (or if you like, with the economics and management of the home and community) also known in some places as family and consumer sciences?
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posted by b33j
on Nov 29, 2010 -
8 answers
My family has terrible eating habits. Just awful, I'm ashamed of how my family eats sometimes. Help me turn our eating around..
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posted by pearlybob
on Jun 26, 2010 -
23 answers
Looking for dieting help given several dietary restrictions. I have Crohn's disease and cannot comfortably eat most veggies and fruits. Also, does dieting automatically mean I need to be hungry all the time?
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posted by gilsonal
on Dec 22, 2009 -
21 answers
I feel like I'm absolutely terrible at cooking. How can I become better at it? I think my lack of recipes/ideas is what's killing me. I just stick to spaghetti and frozen dinners because I'm not sure what else to do. If I had things to make I'm sure I'd eventually become better at it.
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posted by decrescendo
on Apr 22, 2009 -
50 answers
Foodies of AskMe, help me with a food-substitution puzzle-- specifically, Tater Tots.
(Any other healthy substitution suggestions also welcome).
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posted by oflinkey
on Jun 17, 2007 -
16 answers
Protein bars: Best low-fat high-protein recipes? I'm trying to cut out spending money on Luna, Balance, and Clif Builder bars, but all the recipes I can find have about as much fat as protein, and certainly don't make the minimum 30-30-40 grade. Yes, even the
Alton Brown one. Alternatively, recommend pescotarian, easily portable high-protein food sources (cottage cheese isn't portable enough).
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posted by schroedinger
on Apr 16, 2007 -
8 answers
PorkFilter: Is there anything medically wrong with eating large amounts of pork, sometimes irregularly prepared?
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posted by nasreddin
on Sep 27, 2006 -
46 answers
I've decided to eat more vegetables, and I have a few questions about the necessity of cooking them, the nutritional content of frozen vegetables, and how cooking affects the nutritional content.
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posted by mrkohrea
on Jul 1, 2006 -
17 answers
Nutrition filter: I am looking for unique ideas for making quick, easy, heathy, inexpensive dinners (in my case, for two) every night... or at least most nights. "Dinner Hacks" you might say. I feel like I've tried all the standard "solutions" already (for example, cooking a few big meals on the weekend and eating leftovers the rest of the week). There must be something else I can try.
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posted by zharptitsa
on Jan 22, 2006 -
51 answers
I like to make stews with rice, lentils, potatoes, and lots of nutritious vegetables (e.g. cabbage, parsley, kale, broccoli, tomatoes, various greens, and so on); it occured to me recently that I might be inadvertently diminishing the benefits of these foods by cooking them for 3-5 hours. Could this be so?
posted by clockzero
on May 30, 2005 -
17 answers
