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22 Eargesplitten posted:Do you have a source for that? I remember hearing that was debunked. I think there have been conflicting reports, so it's probably still up in the air. I personally believe in limiting intake of artificial sweeteners, but I have no solid evidence at the moment. Me, I love plain water, but if I need a little more, a squirt of fresh lemon/lime juice is the best thing. I do sometimes drink diet soda at work, but that has more to do with caffeine consumption then anything else
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Feb 16, 2016 18:31
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Squashy Nipples posted:I think there have been conflicting reports, so it's probably still up in the air. I personally believe in limiting intake of artificial sweeteners, but I have no solid evidence at the moment. The reports I've seen said it's only partially debunked, it really -does- behave that way for a subset of the population, but there's no telling who without testing it directly.
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Feb 16, 2016 18:44
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aka placebo. See gluten, msg, other things.
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Feb 16, 2016 18:48
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http://well.blogs.nytimes.com/2014/09/17/artificial-sweeteners-may-disrupt-bodys-blood-sugar-controls/ There is consensus that sugar alcohols do definitively raise blood sugar, though. To me, the biggest benefit of getting off soda and sugar and artificial sweeteners is to get your palate acclimated to less sweet poo poo. Our palates are hosed. psychokitty fucked around with this message at 19:14 on Feb 16, 2016 |
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Feb 16, 2016 19:11
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My issue with any of those sweeteners on mice is that they end up consuming vastly more of the artificial sweetener than even the biggest die hard soda person would. I couldn't view the articles behind the nature.com paywall, but I know at least when it was artificial sweeteners => cancer, the mice were given the equivalent of an IV drip of the stuff or something absurd. A change in your GI bacteria due to a change in diet is, unless I'm completely mistaken, a truism. /e- A response to that study. http://www.foodinsight.org/blogs/mice-and-media-credulous-response-iffy-sweetener-study Submarine Sandpaper fucked around with this message at 19:22 on Feb 16, 2016 |
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Feb 16, 2016 19:19
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psychokitty posted:To me, the biggest benefit of getting off soda and sugar and artificial sweeteners is to get your palate acclimated to less sweet poo poo. Our palates are hosed. Oh, THIS. Working with international clients, they always complain about sweet EVERYTHING is here in the USA. The Aussies in particular complained about how sweet our regular bread is.
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Feb 16, 2016 19:30
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That I agree with, but saying artificial sweeteners are dangerous or will increase your blood sugar is wrong.
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Feb 16, 2016 19:35
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Chicken stock question! Last night I roasted a chicken. After I took the chicken out of the pan I poured all of the drippings into a Pyrex and put it in the fridge to save the fat. Today I separated all the meat from the bones and shredded it up. When I put the bones and vegetables in a pot I took the pan dripping container out to get the fat off the top. Then under that I found this hardcore delicious-looking chicken dripping jello. Can I just pour that into the stock with the bones?
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Feb 16, 2016 19:41
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I do
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Feb 16, 2016 19:44
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detectivemonkey posted:Chicken stock question! Last night I roasted a chicken. After I took the chicken out of the pan I poured all of the drippings into a Pyrex and put it in the fridge to save the fat. Today I separated all the meat from the bones and shredded it up. When I put the bones and vegetables in a pot I took the pan dripping container out to get the fat off the top. Then under that I found this hardcore delicious-looking chicken dripping jello. Can I just pour that into the stock with the bones? Yes, it's got tons of chickeny goodness.
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Feb 16, 2016 19:48
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AVeryLargeRadish posted:Yes, it's got tons of chickeny goodness. Ok good because that was more of a "should I have done that" question.
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Feb 16, 2016 19:49
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I put everything of a chicken that doesn't go directly into my mouth directly into the stockpot instead. I hope that's the right way to go about things.
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Feb 16, 2016 20:12
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Mr. Wookums posted:That I agree with, but saying artificial sweeteners are dangerous or will increase your blood sugar is wrong. There is definitely the potential, in some people, for artificial sweeteners to make you more at risk to metabolic diseases like diabetes which was unexpected. http://www.nature.com/news/sugar-substitutes-linked-to-obesity-1.15938 It's probably safe to say that it's still better than just eating a high-sugar diet, but it's not going to be completely effective.
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Feb 16, 2016 20:34
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Long term, non cohort, studies with > 7 people disagree with that though.
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Feb 16, 2016 21:06
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Carl Killer Miller posted:Yeah, I've got some ideas but first off what's been coming out 'wrong' in your homemade dishes? I've tried a couple different chili garlic sauces but they are never as spicy as the pictured dish. Mostly just taste the garlic and not the chilis. I've also never got the color right. Can't figure out what's making that red color.
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Feb 16, 2016 22:06
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Rikimaru posted:I've tried a couple different chili garlic sauces but they are never as spicy as the pictured dish. Mostly just taste the garlic and not the chilis. I've also never got the color right. Can't figure out what's making that red color. Some places are happy to use food dye. Have you tried asking them directly for the recipe?
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Feb 16, 2016 22:37
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Cavenagh posted:Some places are happy to use food dye. Yeah, the internet says they use something called Red Yeast Powder/Rice.
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Feb 16, 2016 22:48
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psychokitty posted:To me, the biggest benefit of getting off soda and sugar and artificial sweeteners is to get your palate acclimated to less sweet poo poo. Our palates are hosed. I'm not saying to do any sort of crazy cleanse or anything, but if a person can go a month and work fine off of straight up proteins and veggies with no added sugar, a palate reset is as simple as that. Eat an orange after a month of super clean eating like that and it will be the best orange ever.
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Feb 16, 2016 22:51
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My suggestion of hot tea was 100% serious. Everyone should drink a lot more delicious piping hot tea.
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Feb 16, 2016 23:17
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psychokitty posted:Don't drink artificial sweeteners. If you have to switch for "health reasons," chances are the artificial sweeteners will have the same negative impact as sugar (as in, will also raise your blood sugar.) Everything I've seen says the "raising your blood sugar" only applies to the artificial sweeteners with non-zero calories. Most theories onto the "why" it's happening for the rest point toward the gut having the same kind of receptors for sweetness your tongue has, which result in the release of insulin, making you feel like crap and hungry if you use artificial sweeteners without sugar.
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Feb 16, 2016 23:18
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Mr. Wookums posted:Long term, non cohort, studies with > 7 people disagree with that though. They did a microbiome study on sugar vs sugar substitute diets from a larger group of subjects? Got a link? Could use that data for some analysis
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Feb 17, 2016 00:34
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http://ajcn.nutrition.org/content/early/2011/12/26/ajcn.111.022533.full.pdf May not be exactly what you want.
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Feb 17, 2016 04:23
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Cavenagh posted:Some places are happy to use food dye. I did but they more or less cited the menu 
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Feb 17, 2016 05:27
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Water chat - I'm a fan of Mio and the various "water enhancer" flavoring things. Artificial sweeteners, but they're good for cutting back/out soda.
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Feb 17, 2016 05:55
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So I tried cooking this recipe tonight. No brisket in sight at the grocery store, so I substituted with a thick flank steak instead and downsized the recipe. I know BBQ nerds think of substituting brisket as sacrilege but since this is more of a broil I figured it was fair game. http://forward.com/food/165211/shabbat-meals-west-african-brisket/ It ended up being loving delicious, so obviously it worked. But I'm curious what people typically substitute for brisket. Apparently flank steak is too thin to be a good substitute according to the online hive mind, but in my mind it seemed like a good idea because they both have heavy grains so you can get some similar textures (although brisket of course is way more fatty and melt in your mouth). What do you guys think? As a Canadian, the only brisket on the shelf was stuff already seasoned to be made into corn beef so that was kinda lame.
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Feb 17, 2016 07:11
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endlessmonotony posted:Everything I've seen says the "raising your blood sugar" only applies to the artificial sweeteners with non-zero calories. well, if that last theory was true, artificial sweeteners would lower your blood sugar, not raise it. Anyway, both are nonesense; these artificial sweeteners were tested before being used in food products and they do not raise or lower your blood sugar. That said, it is still not a great idea to use them: just eat and drink normal stuff. oh, and in a completely unrelated note: one artificial sweetener, namely xylitol, does lower the blood sugar in dogs....as in: "hey, my dog stopped living, what happened??
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Feb 17, 2016 11:35
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Squashy Nipples posted:Oh, THIS. Working with international clients, they always complain about sweet EVERYTHING is here in the USA. The Aussies in particular complained about how sweet our regular bread is. Probably because of how much sugar you put in your bread. From five minutes of pissing about on google, looks like we have on average half the amount of sugar in our standard issue generic white bread. Also I've seen poo poo like fruit salad recipes which call for half a cup of sugar or some poo poo. I don't get it? It's fruit bro, loving cut the fruit up and eat it.
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Feb 17, 2016 11:58
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DumbparameciuM posted:Probably because of how much sugar you put in your bread. From five minutes of pissing about on google, looks like we have on average half the amount of sugar in our standard issue generic white bread. Also I've seen poo poo like fruit salad recipes which call for half a cup of sugar or some poo poo. I don't get it? It's fruit bro, loving cut the fruit up and eat it. You should see what we put in our macaroni salad.
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Feb 17, 2016 13:28
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Flash Gordon Ramsay posted:You should see what we put in our macaroni salad. Arrgg, beaten. We also like to breathe heavily while cooking.
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Feb 17, 2016 13:47
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I put a tablespoon of sugar per 500g flour into bread dough because I was told it would make the bread rise faster, is that bad? 
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Feb 17, 2016 13:49
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Gerblyn posted:I put a tablespoon of sugar per 500g flour into bread dough because I was told it would make the bread rise faster, is that bad? No, not bad... but not necessary. Extra sugar speeds up the yeasties, but if you are patient, they will eat the flour.
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Feb 17, 2016 14:29
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Gerblyn posted:I put a tablespoon of sugar per 500g flour into bread dough because I was told it would make the bread rise faster, is that bad? What nips said -- yeah it will rise faster, but in general things will be more tasty and awesome if the yeast eat long carbs that are breaking down, not crack cocaine.
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Feb 17, 2016 15:14
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How does all of this artificial sweetener business relate to diet soda? Does diet soda make you fat like regular soda?
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Feb 17, 2016 17:30
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Squashy Nipples posted:No, not bad... but not necessary. Extra sugar speeds up the yeasties, but if you are patient, they will eat the flour. Turkeybone posted:What nips said -- yeah it will rise faster, but in general things will be more tasty and awesome if the yeast eat long carbs that are breaking down, not crack cocaine. Well, I am not a patient man! But I guess if it makes the bread taste better, I should give it a go with a longer rise and no sugar. I wanted to try out making a wholemeal/seeded loaf this weekend anyway as part of my New Healthier Lifestyle (tm).
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Feb 17, 2016 17:43
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Dr. Gitmo Moneyson posted:How does all of this artificial sweetener business relate to diet soda? Does diet soda make you fat like regular soda? Some people say yes, but AFAIK there is no good evidence to support this and you can drink as much diet soda as your heart desires. I personally live on DMD and DDP.
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Feb 17, 2016 17:45
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Dr. Gitmo Moneyson posted:How does all of this artificial sweetener business relate to diet soda? Does diet soda make you fat like regular soda? No it does not. However if you're "watching your weight" and getting a diet soda to go along with your Big Mac and large fry for lunch five times a week, yes you will get fat. It's not the diet soda's fault.
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Feb 17, 2016 18:23
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Rikimaru posted:I've tried a couple different chili garlic sauces but they are never as spicy as the pictured dish. Mostly just taste the garlic and not the chilis. I've also never got the color right. Can't figure out what's making that red color. Honestly it's probably red food coloring of some kind. A lot of korean bbq places add it to their meat. Have you been using sriracha-type stuff?
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Feb 17, 2016 19:05
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Dr. Gitmo Moneyson posted:How does all of this artificial sweetener business relate to diet soda? Does diet soda make you fat like regular soda? It may not make you fat, but it is much worse for your teeth. Many artificial sweeteners are far sweeter than sugar, so they add more acid to balance flavor. Water should be your primary drink, and everything else should be a treat and enjoyed as such.
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Feb 17, 2016 19:54
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Dumb "is it safe" question: The internet says vinegar can preserve meat etc. but doesn't say for how long. If you leave chicken cooked with vinegar inside the pot with the vinegar stew at room temperature, how long can it sit there? I would normally not leave it there at all but it's not my cooking. I have no idea if it adds minutes, hours, days etc. to how long it's safe to eat. Specifically it's adobo.
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Feb 17, 2016 23:48
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AbortRetryFail posted:Dumb "is it safe" question:
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