Crispy cheesy snacks for dieters

Question

I am going to experiment making a savoury cheese crispy snack like Twisties or Cheezels. I have these ingredients in mind.

Corn, Vegetable Oil, Rice, Whey Powder, Cheese Powder (parmesan), Vegetable Salt, Cream Powder, Milk Powder. I will experiment with onion, lemon, lime and chili flavourings.

My question is this. Which of all the vegetable cooking oils is the least fattening? Please do not recommend Canola (aka rape seed oil, as I have heard negative facts about this oil)

Is it possible to source an oil that is nutritious as well as low fat? Or maybe I should just be happy with the healthier options of fatty acids?

Asked by Carol

Answer

All vegetable oils are 100% fat, and have 900 calories per 100 gramm. It is not possible to reduce an oil's fat content by diluting it, this is only possible with hydrogenated oil (margarine). But low fat margarines are not suited for frying.

When dieting, you have two concerns. First, if you eat more calories than you use up, you get fatter. Second, if you eat just enough, but the weight regulating mechanisms in the body are not in "shedding fat" mode, you don't lose weight. Changing the oil has absolutely no effect on the amount of calories, you just have to restrict the amount of snacks to reduce calorie intake.

The second point could be influenced by oil choice, as different plants deliver oils with different types of fatty acids, and they could have different effects on body chemistry. But discussing such nutritional topics (not the calories count, but the effect of different food on body chemistry) is off topic here on SA, so if you asked more about this, your question will be closed. Anyway, I doubt that anybody here has such information at all. You either need to look it up in a nutritional information source you trust, or just pick any oil. The amount you can consume on a diet is so small that it probably won't make a difference.

Answered by rumtscho

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Which foods generally create a problem of gas or acidity? [closed]

Question

I am found of eating various dishes. But I have a gas problem, a little heavy food will create gas. So I need to be very conscious about my eating habit. So, which cares I should take while cooking food and selecting items to cook.
One thing I would like to say is I am Indian so I will prefer Indian dishes more.

Asked by Himadri

Answer

I'm sure you already know this, being Indian, but adding a small amount of Asafoetida, which is widely used in Indian cuisine, to your dishes will work wonders. It works as a digestive aid and will reduce flatulence.

Typical causes of flatulence are beans, lentils, onions, garlic, cauliflower and a few others. Acid is typically caused by high fat foods, such as dairy products. Also fruits with a high citrus content can cause problems. The one that always gets me is coffee, I love it but it hates me.

Answered by Pulse

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Is raw milk healthier than pasteurized?

Question

Obviously, pasteurization is useful since it reduces organisms in the milk, but how frequent were milk-related illnesses before pasteurization, and what other nutrients and flavours are lost in the process.

If one can get milk from a local source with a quick turnaround, so the milk is not sitting through the packaging/shipping process for a long time, how bad are the dangers?

Asked by Eclipse

Answer

Healthier is a loaded word in this case. The raw milk camp claims a richer flavor, more nutrients, and less allergies. The pasteurized camp claims just as nutritious, with better texture, but safer. Once all the practicalities of producing, distributing, and ensuring the quality of large quantities of milk come into play, the debate becomes fierce. What happens when there are many raw milk producers? If someone reacts badly to raw milk, who is liable? What are the observed health benefits in large population studies?

In the raw milk debate I like the format adopted by the Michigan Fresh Unprocessed Whole Milk Workgroup

Answered by papin

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Sugar for babies food [closed]

Question

Is it true that adding sugar to babies under one year food are not safe? If so what can I use instead of sugar to make healthy and tasty food for my child.

Asked by Soss

Answer

I know that one shouldn't give honey to infants because their immune systems aren't developed enough to deal with the C. botulinum spores found in it, but I've never heard that table sugar was unsafe for them. That said, some pediatricians believe that adding sugar to baby food encourages an unhealthy taste for sugar in children and should be avoided. The natural sweetness of fruits and vegetables should be enough flavor for infants, particularly because they haven't yet developed a taste for table sugar that might interfere with their enjoyment of food.

Answered by Iuls

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How long can hard cheeses last in a refrigerator?

Question

I had chunks of various hard cheeses, mostly parmesan, in my refrigerator for varying lengths of time. Some as long as 3+ months.

I've never seen any obvious signs of spoilage and have never been struck down by food poisoning after using said cheese. But my wife is very suspicious when using any food that has been in the fridge for longer than a week.

Is there a generally accepted length of time to keep these types of hard cheese?

Asked by rageear

Answer

Hard cheeses (e.g. parmesan) will typically last several months in the refrigerator once removed from the packaging. The larger the chunk, the longer it will last. If mold forms on the outside, simply cut it off and continue using. There is no reason to throw-away good parmesan.

Answered by Jonathan

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