Hello everyone. Lots of questions, here goes!:
* Why is maple syrup on the ok list for macros? Is it an occasional treat? I like the brown rice syrup but it doesn’t quite have the sweetness I crave on my porridge in the morning!!!!!
* I understand now that by cooking meat to 120 (is it?) degrees you render the protein into very hard to digest protein plus kill off all the enzymes (I also know it's not advocated in healthy eating regimes anyway) However, if I wanted to eat a bit of organic free range chicken now and again, how would I cook it? Would it work if I did it in the slow cooker (do you guys call it a crock pot??) or would it never reach high enough temperatures to render the meat safe to eat?? Would steaming a chicken breast be ‘cool’ enough to leave some protein/other nutrition behind??
* Presumably, if one wishes to eat steak and actually derive some protein from it, one should always eat the steak from high quality organic sources and rare?! I enjoy all my lentils and so on and am quite happy with this but hubby is not on board with the giving up meat thing.
* Can you sprout wheat grass seeds and eat them in salads?
* By the way, have obtained some lovely organic brown rice miso paste – yes, the difference between that and the disgusting yuck in the instant packets is unbelievable. I am often to be found just standing by the fridge with the lid off, sniffing the paste!!!!
* Made some polenta the other night. Bearing in mind I loved Quinoa, Bulghar, Falafel and all other beans, pulses and grains, I found the polenta yucky – wibbly wobbly like jelly and totally tasteless gloop. What do you guys put in it so that when it 'sets' it has some flavour to it?
Well, thanks a million and looking forward to hearing all your advice and views. Cheers!
