Archives for posts with tag: fat

It was meant to be a low-key Christmas. And then ALL THE FOOD happened.

Boerewors, baked and fresh veggies with feta and sprouts, wine, more wine, and the richest cheesecake in the world. And that was only Christmas eve.


Part One: boerewors

Being a foreign orphan at Christmas means you get to toy with your traditions from home and make new ones. This time it turned into making South African boerewors for the first time. Traditional braai (barbecue) food, but not so much for Christmas dinner.

A friend and I decided we will try our hand(-s) at it. And… It is surprisingly easy! Playing with real intestines didn’t turn out nearly as slippery and gross as expected. It was actually fascinating working with them and feeling the strength and texture. Amazing stuff.

We learned some things that we “knew” before, but now we definitely know. Boerewors is all about the right spices and the texture. We used beef and pork mince, but next time we will be grinding our own. The texture needs to be rough enough so that you see bits of meat and fat in the sausage. Not giant globules though.

We used this recipe for our first attempt at wors:

South African Sausage (Boerewors)
I’m a bit of a boerewors snob. At home I almost exclusively have “Stilbaai Wors”. If you’ve had it, you’ll understand…  But, since their recipe is staatsgeheim, a state secret, this recipe will do just fine. We were very happy and shocked at how easy it was to make wors. I’ve spent the last 5+ years suffering crap sausages needlessly!

*I will post a separate boerewors recipe once we perfect our craft… We’ve already made more, but haven’t cooked and taste-tested yet. Watch this space.


Part Two: salmon and spinach roulade

Food for friends.

Christmas day was a big chill with friends and drink and food and movies. Everyone made and brought some food and we grazed all day. Perfect for a very rainy day in Scandinavia.

This salmon and spinach roulade is very easy to make, especially after you’ve made it once. I use a lot more spinach than the recipes I googled, partly because it’s not expensive and partly because I like it.

I based my own rolls on this recipe:

Spinach and egg rolls with smoked salmon and cream cheese,

but I googled around for a few recipes and used a combination. There really is no right or wrong with this kind of recipe, other than separating your eggs properly.


Part Three: brownie cheesecake

Wowsers. This cheesecake is incredibly rich and creamy and chocolatey. It is actually almost impossible to overeat because it is just so rich.

kaaskoek1

Brownie cheesecake in its naked, natural form.

I used this amazing recipe from the All Day I Dream About Food blog, of course:

Brownie cheesecake – low carb and gluten free.

This is my first time ever making a baked cheesecake, so I’m very happy that it turned out (a) round and (b) edible. Point is, if you’re scared of f-ing up, don’t be! Follow the recipe above word for word and you’ll be fine. 🙂

I added the raspberries and I cannot imagine not having them there. They bring a zing that both breaks and compliments the creamy richness. Next time I’ll also use much less erythritol – I don’t think quite so much is necessary.

I keep looking at this post as a useful reference for ganache:

How To Make Chocolate Ganache for Any Dessert.
I don’t make it often and the ingredients aren’t exactly cheap (crap or fake dark chocolate is not worth it), so definitely don’t want to mess this up.

This cheesecake is beautiful with a strong cup of coffee. 🙂

kaaskoek2

Brownie cheesecake clothed in ganache and raspberries.

This was my first “orphan” Christmas, and it was wonderful. Good friends and good food is all one can ask for. 🙂

Here’s an introduction to the world of lipids, proteins, and other pieces making up the internal language of goo that runs us.

It’s an almost-40min presentation by Dr. Cate Shanahan, medical doctor and previously trained biochemist (YAY for science ladies!).

I won’t do any of the jargon justice, not yet anyway. So, here’s the presentation with a good deal of useful explanations on PUFA’s, oxidative stress, lipid panel measurements and what the hell these words mean:

unspecified-10

Completely flourless egg muffins, this time with bacon, pork mince, red bell pepper, onion and kale.


Flourless breakfast muffins, the pork mince version (18)

What
18 eggs
220g bacon, chopped
220g pork mince, break apart in pan
1 white onion, chopped
1 red bell pepper, chopped
100g kale, finely chopped
salt, pepper and other spices that you think will make this interesting…

How
1. All eggs in giant mixing bowl.
2. Chop everything else.
3. Pre-heat oven to… 180° C, or even 200° C (350 – 400° F).
3. Cook bacon and onions in pan. (Bacon first, add onions once there is lots of bacon fat all over.)
4. Cook mince and kale in pan. (Mince first, add kale once mince is cooked. Mix up with spatula.)
5. Add everything to giant mixing bowl and mix very well.
6. Divide into 18 muffin cups. I use (and love) silicone forms.
7. Bake at 180° C – 200° C (350 – 400° F) for 10-15min until the egg muffins rise well. My oven is old an creative with temperature, hence vague temperature and time guideline…

Stats
*Note: these are very rough numbers with a lot of “let’s just round this up” going on.

Total for 18 muffins:
2 627kCal
194g fat
36g net cho
189g protein

Per muffin:
146 kCal
11g fat
2g net cho
10,5g protein


 

These egg muffins are easy to make, I promise, even if you suck at making food. Making so many at once will save you a lot of time and sweat throughout the rest of the week, so the effort really is worth it.

I added pork mince this time, purely because there was a sale and I couldn’t ignore the price, especially considering I live in Norwegia where good food hardly ever comes at a good price.

Process, in pictures

This slideshow requires JavaScript.

 

As  always, you live and learn… Once I had added all the ingredients into the mixing bowl, I realised the mixture was a bit too solid and not eggy enough. I started with a dozen eggs, so I decided to add half a dozen more. Random decision, I think four would have been enough.

Cooking time was a very approximate 15min. I’ve made these before a long time ago in a better oven far, far away. That time it took 10 minutes to get delicious egg muffins, this time I had to experiment. My mom was telling the absolute truth when she told me that you always have to get to know your oven first… It’s a long-term relationship that shouldn’t be based on false expectations.

A note about using silicone pans: put them on the oven rack before you add any ingredients! They are soft and you will spill all the raw ‘dough’ out if you try to pick it up like a normal, rigid pan. Other than that, they are awesome, the best thing being the  almost non-existent cleaning time. 🙂

 

This slideshow requires JavaScript.

And, done!

I was freaking hungry while making these,  so it was great to finally to dig into a hot, fresh egg muffin! I added some avocado that needed to be eaten asap. AND a great surprise from my not-so-great oven was that there was still a little bit of hot runny egg yolk in the middle.

I used to hate egg yolks when I was little. I have no idea what was wrong with me.

I added rosemary and basil to this recipe and I’m very happy with the result. Will repeat.

This slideshow requires JavaScript.

Sometimes a good thought strikes when you least expect it.

Today I wanted something after spending a few hours in a cold pool teaching many a kidlette how to swim.

Something warm and smooth, preferably.

And there it is!
Well, this is what it is:


50g plain Philadelphia cream cheese

2 teaspoons deepest darkest cacao

Dash of cinnamon

Microwave 45sec.

Mix it up.


Success! 😀

Take a look at this blog and this blog post, specifically:
Dropping My Cholesterol At Record Speeds – Part 1.

 

This is just one man’s journey into the [real] science of cholesterols, but it is a fascinating process to watch (or read, rather) unfold!

Blogger Dave is kind enough to share all of his body data online. He is truly “putting himself out there” for everyone to see and showing what food input does to all your inner data.

Have a look!

Take that, 1984 Time Magazine cover of doom!

image

image

Yaayy! Ordering coffee with cream doesn’t result in death stares!

A couple of these should get me through a layover at Portland, which looks like the larger, American version of Trondheim.

And the food in this photo is breakfast, although technically dinner, Norwegian time. Eggs benedict on smoked salmon, spinach and kale. Holy yum yes please!

After nearly 40 hours with no sleep and swollen legs from a long-haul flight, I almost feel like a new person.

More coffee, please. 🙂

image

Shameless smear of bacon grease on egg.

Muahahaahahaahaaa!

I thought it was about time that I compile a list of videos on YouTube that could put food and health into perspective.

This is not a full compendium of every video out there, but rather a collection that, in my opinion, covers the map of what I consider relevant at the moment.

The list below is not in an order of good to best, but rather grouped together and ranging from introductory to more involved, although a lot of their content almost overlap entirely.

As always, by linking the videos and recommending them, I am by no means implying that every single idea in them is true. They are there to make you think a bit.

Okay here we go!



— General overview —



Grant Schofield: “How Can We Change the Way We Eat”

Professor of Public Health at the Auckland University of Technology, Schofield goes through some of his first-hand experience of being a public health advisor.
This one goes at the top because Schofield describes, to me, what this is all about. Do you think about the way you want to die and how you want to be able to live up to that point?

“If you don’t, you should.”

Yep.

Grant Schofield

Grant Schofield

Gary Taubes: “Adiposity 101 and the Alternative Hypothesis of Obesity”

The latest of the many, many versions of this lecture on YouTube.

What drives fat accumulation?

Why do we think about being fat in the way we do?

Just… watch, and consider what is being said. Taubes gives no advice, so you can make up your mind.

Edit: here is a 9min concise summary of the whole thing.

Gary Taubes

Gary Taubes

Stephen Phinney on The Art and Science of Low-Carbohydrate Living and Performance

If anyone has the authority to speak from experience, it’s Dr Phinney. He has been living the nutritional ketosis lifestyle and as you can see, is very much alive and well.

This talk covers starts with treading through the background of particular native populations who found themselves to be living on the cusp of dietary revolution. Luckily there are records of what these peoples most likely ate before their diet, culture and health changed dramatically.

Dr Phinney also discusses his own academic work regarding athletic performance on ketogenic diets.
Watch and learn!

Stephen Phinney

Stephen Phinney

Tim Noakes on The Great Diet Controversy

Noakes, professor of exercise and sports medicine at the University of Cape Town, talks about his own experience of being the king of carbo-loading (my words) to realising, oi vey, he was wrong.
Noakes was a lean, active marathon runner who ended up with type 2 diabetes.
A lot of people wonder what you should eat, and I think Noakes sums it up pretty well:

“What is food? Food is something which was alive until quite recently.”

This is a long presentation, but well worth your time! Especially if you are South African and totally confused about all this Banting business. Hopefully this places Noakes’ journey in context.

Tim Noakes

Tim Noakes

Robert Lustig on Sugar: The Bitter Truth

The Authors@Google version of Dr Lustig’s presentation on sugar and fructose metabolism.

Robert Lustig

Robert Lustig



— Dieticians and personal stories —



Caryn Zinn on Low-Carb, Healthy Fat: Weight loss and sport.

Dietician Caryn goes through her set of tips for starting out a low-carb lifestyle. I’m happy to say that I can say yes and yes to every single one of these! It was nice to watch this for the first time and go “oh cool, I must be doing this right then”. 🙂
And here’s another vote for big food prep days with loud music and wine! Sometimes I put a movie on. Either way, I make food for the entire week.

Full fridge, empty pantry.

Confirmed! My pantry is now contained in a single kitchen drawer and this includes tea and coffee. SPACE!
Both the fridge and freezer are full. So many eggs. Mmm.

Caryn Zinn

Caryn Zinn

Vicky Kuriel on Case Reports from an LCHF Dietician

Some more practical guidelines from a dietician actively involved in the effects of low-carb, high-fat on the lives of real people.

Vicky Kuriel

Vicky Kuriel

Eric Westman on how to practically implement a low-carb, high-fat diet.

Dr Westman goes through what and how you eat if you are interested in a ketogenic-type diet. He has some very useful tips and ideas, especially if you are not interested in precisely tracking your calories.
Remember, salt is your friend, especially in the beginning if you get inexplicably exhausted. Broth is excellent.

Eric Westman

Eric Westman

Peter Attia on how he changed from burning sugar to burning fat.

Dr Attia’s personal journey to an LCHF lifestyle. He has done self-experimentation and has built up a fascinating understanding of his body’s use of fuel.

Peter Attia

Peter Attia



— Health & Disease —



Cancer

Craig B Thompson, current president of the Memorial Sloan Kettering Cancer Center, on basic cancer ideas and research trends.
(The first ~5min are introductory.)
What is cancer and why do we do so much research on it?  He gives a very good, understandable intro into the basic ideas of cancer growth which is invaluable to someone like me.

And what does food have to do with cancer?

He discusses overeating as the cause of obesity and links it to the profuse availability of food. However, he doesn’t differentiate between the different types of foods we are able to consume. Compare this is to the ideas in Gary Taubes’ Adiposity 101 lecture.
Thompson asks:

“Why do we turn that food sometimes into growth, and other times just into storage, and fat.”

In other words, we’re all asking the same question and the answer is not, in fact, entirely obvious.

Craig Thompson

Craig Thompson

Diabetes

Sarah Hallberg on Reversing Type 2 Diabetes Starts With Ignoring the Guidelines

What are we telling people with diabetes to eat?!

Sarah Hallberg

Sarah Hallberg

Jason Fung on the perfect treatment for diabetes and weight loss

Dr Fung also treats patients with diabetes and has seen that diabetes is in fact not an irreversible, chronic disease. Eat, and maybe fast, your way healthy again.

Jason Fung

Jason Fung

Fertility and PCOS
Michael Fox on How to Eat to Get Pregnant
Dr Fox treats patients with fertility problems and has gradually come to learn from his patients’ experiences. His treatment starts with nutrition if there is any evidence of insulin resistance.
Polycystic ovary syndrome (PCOS) is a sign that you have insulin resistance (metabolic syndrome).

Michael Fox

Michael Fox

Alzheimers and dementia

A discussion with Grant Anderson, Robb Wolf, Peter Attia, Tara Dall, Malcolm Bacchus and Gary Taubes.

1. Malcolm Bacchus

A neurologist discusses Alzheimers and dementia and his experiences when diagnosing patients.

My grandfather had Alzheimers. It is absolutely not the way you want to go if you could avoid it.

Malcolm Bacchus

Malcolm Bacchus


2. Grant Anderson, Peter Attia, Robb Wolf, Gary Taubes, Malcolm Bacchus: ketones, coconut oil, carbohydrates… Alzheimers.

This touches on a fear of mine: ending up in hospital or an old-age home and being fed things I would not otherwise want near my body. I think of my grandmother who is 101 and will probably live forever, but who has no real say in what goes into her own body. This is a woman who was cooking for herself well into her late nineties and fasting every Friday. (I should’ve listened to her advice a long, long time ago!)

Malcolm Bacchus, Tara Dall, Gary Taubes discussion.

Malcolm Bacchus, Tara Dall, Gary Taubes discussion.

3. Tara Dall (lipidoligst)

The role of insulin resistance in various chronic disease states and how to address the risk factors before the onset of disease.

Tara Dall

Tara Dall

4. Gary Taubes, part one

A neurologist’s take on the Alzheimers chapter in Good Calories, Bad Calories:

I reviewed the chapter in the book you provided. This man is right on.
The theories about insulin and Alzheimers have been well-known for a while.
Coincidentally, in our Journal of Neurology, this is recently reported on. This is not theory anymore, it is fact.

Cheers, sugar and bread.

Gary Taubes

Gary Taubes

5. Gary Taubes, part two

More on dementia and Alzheimers.

Gary Taubes

Gary Taubes



— Some more interesting and technical stuff —



Ken Sikaris asking Does LCHF Improve Your Blood Tests?

A presentation on the effects of a low-carb, high-fat diet on the typical values in a lipid panel. This could be interesting for anyone trying to make sense of all the numbers and have no clue where to start.

Ken Sikaris

Ken Sikaris

Interview with Kenneth Brookler, ENT specialist

Ivor Cummins has posted two wonderful interviews on his blog, The Fat Emperor.
The first interview is with ear, nose and throat specialist Dr Kenneth Brookler. (The fancy name for this is an otorhinolaryngologist… Try saying that with your mouth full.)
This conversation is overflowing with insight from Dr Brookler’s experiences across medical specialties over the years. Do your curiosity a favour and have listen.

Kenneth Brookler being interviewed by Ivor Cummins (thefatemporer.com).

Interview with Joseph Kraft, pathologist

The second interview is with Dr Joseph Kraft, a lifetime pathologist who administered over 14 000 insulin assays. He authored the book: Diabetes Epidemic & You.

Dr Kraft indirectly summed up scientific paradigms beautifully when he addressed the common notion of “fat clogging the arteries”:

Well see this business of clogging the arteries, this is not something that’s been demonstrated. It’s a concept which they think will explain where they are in regard to their interpretation and management of cardiac disease.

This is a truly wonderful interview with what seems to be a great and humble scientist at the end of his career (he’s in his nineties!).

Joseph Kraft

Joseph Kraft