What don't you eat?

[Chazumi]

Humans.

I'll eat anything else. Spiders, puppies, kittens, cows, grass, tofu... bring it.

Why not humans? For how easy it is to kill them the meat to calorie ratio required to bring one down is much more rewarding.

 

[Narz]

That's pretty reckless for someone who is concerned about grilled-carcinogens and microwave nutrient loss (microwave doesn't count as cooking at all now, anyway, does it?).

Coconut oil has a low temp for conversion to trans?/saturated fats.

No it doesn't. Saturated fats are the most stable for cooking and it is physically impossible to turn them into trans-fats.

And coconut oil doesn't "convert to saturated fats" because they already are saturated. However coconut oil doesn't contribute to high blood pressure or bad cholesterol like animal saturated fats do.

Canola (rapeseed, mostly GM - a million-acre monoculture that is almost all GM named rapeseed... how apt - even in Europe and Canada) is the most safe/high-temp-stable oil.

Dunno where you're getting your facts from. Saturated fat is the best for cooking. As you say it's almost all GM anyway.

Coconut oil belongs in the hair, not food. Use the less concentrated 'milk' for cooking (sauce) and like cow milk do not boil it (not because of transfats, of course, but because you should never boil a cream/protein sauce.

Again, don't know where you're getting your trans-fat information. It is physically impossible for saturated fats to become trans-fats.

http://en.wikipedia.org/wiki/Trans_fat

Trans fat is the common name for a type of unsaturated fat with trans- isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated.

Over-cooked (completely drying any portion) eggs can drive me from shelter.

Cooked/cooking eggs in general smell repulsive. I don't know how anyone eats them. The only time I've ever been able to stomach eggs is when I was a kid, raw in cookie dough form.

 

[ohcrapitsnico]

Blueberries-nasty little buggers

Orange Juice-I don't know if I still can't drink it cuz there was a period where it reminded me of the taste and smell of vomit, so I don't get within smelling distance

soda and fast food-gave me tummy aches and head aches and made me feel sick

peas, green beans, and lima beans-yeargh!

garlic bread nearly makes me vomit at the smell or taste of it

alcohol

bleu cheese or whatever the hell it's called

 

[Zelig]

Microwaved stuff generally doesn't taste as good as stuff that is properly cooked. Also, IIRC, it leads to more nutrient loss.

Depends what you're comparing to, it's better than boiling, not as good as steaming.

And releases less carcinogens in bacon than frying.

Wiki source.

I don't cook stuff in the microwave (actually, I do fish sometimes, it's surprisingly good), but it's essential for reheating single portions, I'd go crazy if I had to heat everything up on the stove.

For cooking I used coconut oil. For salads n' stuff I use olive & flax oil. I also will occasionally mix some cod liver oil into salad dressings (it's disguised with lemon so you can't really taste it). I wouldn't buy cod liver oil myself but my mom got it for me back when I was vegan & she thought I'd get deficient.

You and ecofarm are both off here. Coconut oil doesn't convert to trans fats, but it is high in saturated fats, which are generally unhealthy. Source.

Suitability of oil for cooking depends more on the smoke point than the saturated fat content.

Cooking oils on wiki.

 

[Ecofarm]

No it doesn't.

And coconut oil doesn't "convert to saturated fats" because they already are saturated. However coconut oil doesn't contribute to high blood pressure or bad cholesterol like animal saturated fats do.

Dunno where you're getting your facts from. Saturated fat is the best for cooking. As you say it's almost all GM anyway.

Again, don't know where you're getting your trans-fat information. It is physically impossible for saturated fats to become trans-fats.

http://en.wikipedia.org/wiki/Trans_fat

You and ecofarm are both off here. Coconut oil doesn't convert to trans fats, but it is high in saturated fats, which are generally unhealthy.

Suitability of oil for cooking depends more on the smoke point than the saturated fat content.

Cooking oils on wiki.

I'm not off. You would find coconut oil VERY low on the list below:

Cooking with oils
Heating an oil changes its characteristics. Some oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is therefore important to note the oil's heat tolerance, and to match the oil to its use in cooking.[4]. Oils that are suitable for high temperature frying (above 280°C/500°F) include:

Canola oil
Almond oil
Apricot kernel oil
High-oleic safflower oil or sunflower oil
Peanut oil (marketed as 'groundnut oil' in the UK)
Soybean oil
Grape seed oil
Oils suitable for medium temperature frying include:

Walnut oil
Sunflower oil
Sesame oil
Unrefined oils should be restricted to temperatures below 105°C/225°F.

http://en.wikipedia.org/wiki/Cooking_oil

It's to do with the fats changing at high temp.

 

[Narz]

Depends what you're comparing to, it's better than boiling, not as good as steaming.

And releases less carcinogens in bacon than frying.

Wiki source.

I don't cook stuff in the microwave (actually, I do fish sometimes, it's surprisingly good), but it's essential for reheating single portions, I'd go crazy if I had to heat everything up on the stove.

The thing is though, how many people actually cook with the microwave? Not many (by cook I mean from real raw ingrediants like vegetables & meat). Most people just reheat with the microwave, leading to double loss (and a soggy, unsatisfying taste, IMO). I'd sooner eat cooked food cold than reheat in the microwave.

DYou and ecofarm are both off here. Coconut oil doesn't convert to trans fats, but it is high in saturated fats, which are generally unhealthy. Source.

I don't think it's bad in moderation.

Tropical counties that eats loads of coconuts don't have heart attack rates like the US.

Mostly I consume coconut oil raw anyway (usually I mix it with almond butter & dates and some other stuff, making a sort of raw cookie dough that actually tastes really good). It's not an everyday thing for me so I don't worry about it.

DSuitability of oil for cooking depends more on the smoke point than the saturated fat content.

Cooking oils on wiki.

Oils begin to degrade far below their smoke point. Unsaturated fats are less stable under heat. Saturated fats are thus better for cooking. I rarely fry anyway (I prefer to poach fish & bake chicken, never for more than 10 minutes either way).

http://www.springerlink.com/content/vj70g476k7q8731t/

Palm kernel and coconut oils are the most used of the lauric acid group of oils. The characteristic of this group is their high content of saturated acids, lauric and myristic, and it is from this feature that their principal uses are derived. Due to their triglyceride composition, both oils have steep melting curves and melt below body temperature. Their low degree of unsaturation gives them high oxidative stability.

Coconut oil vs. corn oil ("good" unsaturated fat) on tumors in rats.

http://www.ncbi.nlm.nih.gov/pubmed/8233985

Mammary tumor incidence was the same in the menhaden oil and coconut oil diet groups but was significantly higher in the 20% corn oil diet group. The protective effect of menhaden oil and coconut oil may be due, at least in part, to the decreased linoleic acid content of these diets relative to the corn oil diet. We conclude that n-3 fatty acids per se do not seem to inhibit tumor formation.

The whole unsaturated = good, saturated = bad is pretty simplistic and often simply wrong. I will never be convinced cooking with vegetable oil is healthy (IMO frying in oil is generally best avoided anyway but it does taste good).

Virgin coconut oil supplemented diet increases the antioxidant status in rats

Abstract

Virgin coconut oil (VCO) directly extracted from fresh coconut meat at 50 °C temperature was tested for its effect on the activities of antioxidant enzymes and lipid peroxidation levels in male Sprague–Dawley rats, compared to copra oil (CO) and groundnut oil (GO) as control. Oils were fed to rats for 45 days along with a semi-synthetic diet and after the experimental period various biochemical parameters were done. Individual fatty acid analyses of VCO and CO were done using gas chromatography. Effect of polyphenol fraction isolated from the oils was also tested for the ability to prevent in vitro microsomal lipid peroxidation induced by FeSO4. The results showed that GO, rich in polyunsaturated fatty acids, reduced the levels of antioxidant enzymes and increased lipid peroxidation, indicated by the very high MDA and conjugate diene content in the tissues. PF fraction from VCO was found to have more inhibitory effect on microsomal lipid peroxidation compared to that from the other two oils. VCO with more unsaponifiable components viz. vitamin E and polyphenols than CO exhibited increased levels of antioxidant enzymes and prevented the peroxidation of lipids in both in vitro and in vivo conditions. These results showed that VCO is superior in antioxidant action than CO and GO. This study has proved that VCO is beneficial as an antioxidant.

Looks like "saturated Fat isn't bad, regardless of source.".

Unsaturated fats are not all the same either.

For example monounsaturated fats (avacaods, macadmia nuts, olive oil) are healthier than polyunsaturated fats (though of course you do need some omega-3's & 6's to stay alive but overdoing it on them isn't ideal).

Omega 9 fatty acids (monounsaturated) are less prone to oxidation having a lot of PUFA (polyunsaturated fatty acids) in the body means cells and organelles, and ultimately organs are more susceptible to oxidative damage.

That might be a bit much for the "healthycastle" readers to think about though. Nutrition is quite a rabbit hole to dive into.

 

[Narz]

I'm not off. You would find coconut oil VERY low on the list below:

That list is irrelevant if you don't cook with extremely high heat. What's most important is the oxidative damage the oil suffers not the maximum heat it can handle.

 

[QuoVadisNation]

Bananas and Polish food. Oh, and that Italian stuff that mixes pasta with milk? I can't stand that smell.

 

[Grisu]

I'm not much into vegetables, especially cocumbers, eggplant, zucchini seem vile to me.

Also: Sauerkraut

I'm not specifically fond of mushrooms, shellfish or pretty much any seafood besides fish either.

 

[aronnax]

Fish and other sea creatures

Well that must be good living in a landlock country.


I cant take Carrots, peas and baby corns
American Chinese food
Tofu, beancurd, soya bean

 

[rhawn]

Oops double post.

 

[rhawn]

I don't eat Spam.

 

[Bartleby]

Black Pudding.

 

[Masquerouge]

I don't think there is anything I wouldn't try, and as of today there is nothing that I've tried that I wouldn't eat again.

 

[Junzi Nicuzn]

Eggplant and anything in the oyster/clam family. Oysters are the only food I've actually spit out of my mouth after trying.

 

[scherbchen]

Why not humans? For how easy it is to kill them the meat to calorie ratio required to bring one down is much more rewarding.

meh, probably would, in some kind of disaster scenario. for now, however, the law is kinda biased towards eating them. pesky buggers.

 

[Richard Cribb]

I literally can't eat anything containing gluten (including most types of beer).
Apart from that I strongly dislike pickles, mayonnaise and sour cream.

 

[Eukaryote]

I refuse to eat sour cream. It looks and smells digusting and it tastes pretty bad too. Pretty much any kind of shellfish is bad too.

 

[Zarn]

Pork, soup, croutons, cola style sodas

 

[Masquerouge]

Pork, soup, croutons, cola style sodas

Soup is a very generic term. Are there specific things about soups that you don't like?