saturated fat

On Tue, 10 Aug 2004 13:08:34 +0100, Annabel Smyth
wrote:

On Mon, 9 Aug 2004 at 22:09:17, Dally wrote:

Annabel, instant noodles? Gross! It's instant-blood-sugar spike.
Anything of refined flour that is pre-blanched like that are pretty much
instantly turned to fat.

At 100 calories per packet? I don't think so.... The high-fat
varieties, perhaps - but I always check the label now, and buy those
that are 3 g fat per package. Some of them are horrific.....

How about some brown rice, instead?

Basically, brown rice takes 45 minutes to cook, and noodles take 3
minutes. Sometimes I have brown rice, sometimes I have noodles. Other
times I have pasta, either home-made or bought, other times I have
potatoes. Or even bread. It depends on how much time I have, what I
fancy, and what I am cooking.

If you know you're going to want rice when you're in a hurry, it keeps
cooked for several days in the fridge, and for longer in the freezer,
and just needs re-heating.

janice

"Sarandipidy" wrote in message
...
organic. i don't think i need to cut out hamburgers either, but when i can
substitute turkey for beef i think i will, as long as i have the option of
seasoning it well.

My local butcher makes fantastic ground turkey -- much better than national brands.
I've tried several national brands and have found I don't like the ground turkey
breast at all (way too dry and blah) -- I like it with some dark meat ground in
too -- I don't care that the fat percentage is higher -- but my local butcher's
ground turkey blows away anything packaged. BF swears he doesn't care if he ever eats
pork sausage again (I season up the ground turkey with my own spices) -- and it's
wonderful in any recipe that calls for ground meat. (I don't eat red meat because I'm
allergic.) Just a suggestion to try your local butcher -- you may find the ground
turkey far superior than anything you'll find in a supermarket.

Mary

Patricia Heil wrote:

30 grams of fat total and you should be using monounsaturates like olive or
canola, or things like nut oils.

30 grams is a radical low fat plan. If you plan in advance to be on a
radical low fat plan that's fine. But is there any reason to suspect
the OP wishes to be on a radical low fat plan?

Twice that would be a moderate low fat plan for a woman, 60 grams of
fat daily.

It's an eternal tradeoff. It's tempting to get radical when you
start but folks have more trouble staying on radical plans. Moderate
plans don't yield as fast a losss as radical plans but folks have
less trouble staying on moderate plans. Five years later staying
on dominates the equation.

Patricia Heil wrote:

30 grams of fat total and you should be using monounsaturates like olive or
canola, or things like nut oils.

30 grams is a radical low fat plan. If you plan in advance to be on a
radical low fat plan that's fine. But is there any reason to suspect
the OP wishes to be on a radical low fat plan?

Twice that would be a moderate low fat plan for a woman, 60 grams of
fat daily.

It's an eternal tradeoff. It's tempting to get radical when you
start but folks have more trouble staying on radical plans. Moderate
plans don't yield as fast a losss as radical plans but folks have
less trouble staying on moderate plans. Five years later staying
on dominates the equation.

Sarandipidy wrote:

i ask this question out of concern for both weight and
overall health. after searching the web, i am still
confused about saturated fat: how much is 'okay'?

It's not the amount of saturated fat by itself that's an
issue. The issue is (saturated fat + carbs). Since low
fat folks eat plenty of carbs they must avoid saturated
fats as much as they can. Because low carb folks eat
little carbs they have no need to avoid saturated fats
and actually end up completely on their own averaging
near 20% of their total calories from saturated fat.
They don't try, it just happens all by itself in the low
carb case.

i eat about 1500-1600 calories a day. so i guess i'm
really not supposed to exceed 20 grams per day, based on
percentage. but is 15, for example, still too much? how
about 10?

Without having your carb grams there is no way to answer.
More carbs, less saturated fat is important. Less carbs,
limiting saturated fat moves towards irrelevant.

and how much does one need to watch the unsaturated fats?

Much less. There is far less interaction between the
unsaturated ones and carbs. If you're on low fat you will
need to count fat grams.

i personally don't believe in cutting something completely
out of my diet that i enjoy.

Since I have an addictive reaction to certain foods that I
enjoy, I don't have that luxury. I wish I did.

Sarandipidy wrote:

i ask this question out of concern for both weight and
overall health. after searching the web, i am still
confused about saturated fat: how much is 'okay'?

It's not the amount of saturated fat by itself that's an
issue. The issue is (saturated fat + carbs). Since low
fat folks eat plenty of carbs they must avoid saturated
fats as much as they can. Because low carb folks eat
little carbs they have no need to avoid saturated fats
and actually end up completely on their own averaging
near 20% of their total calories from saturated fat.
They don't try, it just happens all by itself in the low
carb case.

i eat about 1500-1600 calories a day. so i guess i'm
really not supposed to exceed 20 grams per day, based on
percentage. but is 15, for example, still too much? how
about 10?

Without having your carb grams there is no way to answer.
More carbs, less saturated fat is important. Less carbs,
limiting saturated fat moves towards irrelevant.

and how much does one need to watch the unsaturated fats?

Much less. There is far less interaction between the
unsaturated ones and carbs. If you're on low fat you will
need to count fat grams.

i personally don't believe in cutting something completely
out of my diet that i enjoy.

Since I have an addictive reaction to certain foods that I
enjoy, I don't have that luxury. I wish I did.

"Mary M - Ohio" wrote in message
...

"Sarandipidy" wrote in message
...
organic. i don't think i need to cut out hamburgers either, but when i can
substitute turkey for beef i think i will, as long as i have the option
of
seasoning it well.

My local butcher makes fantastic ground turkey -- much better than
national brands.
I've tried several national brands and have found I don't like the ground
turkey
breast at all (way too dry and blah) -- I like it with some dark meat
ground in
too -- I don't care that the fat percentage is higher -- but my local
butcher's
ground turkey blows away anything packaged. BF swears he doesn't care if
he ever eats
pork sausage again (I season up the ground turkey with my own spices) --
and it's
wonderful in any recipe that calls for ground meat. (I don't eat red meat
because I'm
allergic.) Just a suggestion to try your local butcher -- you may find the
ground
turkey far superior than anything you'll find in a supermarket.

Mary

It's also relatively easy to grind your own if you have a grinder or a good
food processor. I grind my own turkey, chicken, and beef. There is a
butcher in town though so I should check to see what he's got going on...

Jenn

"Mary M - Ohio" wrote in message
...

"Sarandipidy" wrote in message
...
organic. i don't think i need to cut out hamburgers either, but when i can
substitute turkey for beef i think i will, as long as i have the option
of
seasoning it well.

My local butcher makes fantastic ground turkey -- much better than
national brands.
I've tried several national brands and have found I don't like the ground
turkey
breast at all (way too dry and blah) -- I like it with some dark meat
ground in
too -- I don't care that the fat percentage is higher -- but my local
butcher's
ground turkey blows away anything packaged. BF swears he doesn't care if
he ever eats
pork sausage again (I season up the ground turkey with my own spices) --
and it's
wonderful in any recipe that calls for ground meat. (I don't eat red meat
because I'm
allergic.) Just a suggestion to try your local butcher -- you may find the
ground
turkey far superior than anything you'll find in a supermarket.

Mary

It's also relatively easy to grind your own if you have a grinder or a good
food processor. I grind my own turkey, chicken, and beef. There is a
butcher in town though so I should check to see what he's got going on...

Jenn

janice wrote:

If you know you're going to want rice when you're in a hurry, it keeps
cooked for several days in the fridge, and for longer in the freezer,
and just needs re-heating.

I cook rice once a week. My husband eats most of it, but it saves me
from doing up a single portion several times. I just nuke his bit for a
minute and toss the veggies on top. For special occasions I'll have a
quarter cup.

--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03

janice wrote:

If you know you're going to want rice when you're in a hurry, it keeps
cooked for several days in the fridge, and for longer in the freezer,
and just needs re-heating.

I cook rice once a week. My husband eats most of it, but it saves me
from doing up a single portion several times. I just nuke his bit for a
minute and toss the veggies on top. For special occasions I'll have a
quarter cup.

--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03