clear liquid diet ideas
16 years ago
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16 years ago- 16 years ago
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Adding coconut oil to diet
Comments (17)You'll find conflicting data on coconut oil in the diet. Lots of claims for it and against it. It's pretty well established that heavily hydrogenated tropical oils, including coconut (such as what you'd find in commercial baked snacks--they hydrogenate the fat to increase shelf life) are bad actors, but that's likely due to the hydrogenation process and not the oil itself. Coconut oil is a mid-chain mostly saturated fat. It may well be metabolized differently than other saturated fats. There was a study some years ago about a bunch of Sri Lankans who were convinced by Western doctors to switch from their traditional coconut oil in the diet to vegetable oil. The rate of heart disease went UP, ha ha. Now I don't know if they did other Western habits like smoking Marlboros while sitting on their hineys watching 'Baywatch', but I thought that was interesting. I have used coconut oil for 'buttering' potatoes. I've also used coconut oil as the poaching fat in making duck confit (wowza, was that good!). There is a difference in the quality of coconut oil. I can get some fragrant organic coconut oil from the Dekalb Farmers Market in the Atlanta area--it's wonderful. The local supermarket has Lou-Ana coconut oil--okay, but not spectacular. You'll also find that there are some claims made by people trying to sell you the stuff--"if you don't buy this particular brand of coconut oil harvested by sincere vegetarians who are kind to kittens, you're gonna miss out on all the benefits"--you just need to try to separate the hype from the fact. Hard to do sometimes....See MoreLow FODMAP diet
Comments (17)Here is how I made my low FODMAP dish this week. Lots of flavor. If you assess it on its own merits rather than comparing to a dear favorite, it's a good dish. I think one of the hardest parts of this diet is that it precludes so many favorite foods. There's no way this is going to be Mom's Sunday Gravy, and if that's what you have a hankering for, it's better just to have something entirely different. OTOH, if you're just wanting flavor, give it a try. Meatballs Marinara Meatballs (yield: 3 dozen): 2 lbs. Ground Bison (10% fat) or any meat you like (not poultry, which cooks differently) 1.5 c. White Jasmine Rice (or any rice you favor) 3/4 c. Rolled Whole Oats 3 small Parsnips, minced well 1 lb. Carrots, minced well 4 whole Eggs 2 handfuls Dried Parsley Salt & Pepper to taste Set the oven to convection, at 360° F. If you don't have convection, use bake, but put the trays in one at a time. Line a couple of baking trays with parchment paper and give a light spritz of oil (not necessary, but browns the bottom). In a food processor, whirr the rice into small pieces, but not completely down to flour. Some whole grains are okay, though you can go finer if you prefer. Whirr the oats lightly, as well. Dump into a large mixing bowl (I use a 5 qt. stainless). Do these first (before the wet of the roots). No need to clean the FP, just mince the carrots and parsnips and dump them into the mixing bowl. Crack the eggs separately to make sure they're okay and catch any little bits of shell and dump them in the bowl along with the meat, parsley and S&P. Mix well with your hands. Food service gloves are great for this. Don't overwork it, but get everything well distributed. Hands are much better than a spoon for this job. Use a medium food scoop or large spoon to help make handball sized meatballs (or whatever size you prefer). Roll between your hands lightly to compact the surface but not squeeze the middle. Place on the baking sheets. They can be fairly near each other. Bake for 30-40 minutes, until nicely browned. Marinara Sauce (yield: 2 quarts, concentrated): 3.5 lbs. Crushed and Pureed Tomatoes (2 large cans or equivalent homemade--any combination of the two) 3 small fist sized Turnips, minced 1/2 lb. Carrots, chopped 1/4-1/2 c. Extra Virgin Olive Oil 5 Roasted Serrano Chili Peppers, stemmed and seeded, or canned or dried equivalent, or substitute as you please. This isn't enough to make the sauce hot--just tasty. Mild chili pepper would be fine, or if you like hot, throw in the seeds, but don't skip this unless you have digestive issues with peppers. 1 handful each, fresh, destemmed and chopped, or dried: Thyme, Oregano, Basil and Parsley 1 Dried Bay Leaf, to be fished out at the end 1 standard jar Capers Pepper to taste You'll need a good pot, at least 3 qts. in capacity. Drain the capers well in a strainer. When they're well drained, rinse them well to remove excess salt. Mince the turnips in the food processor. Heat the pot to the temperature you usually sauté' at, or low end of medium, and add the smaller amount of oil. Cooking with EVOO is very tricky. It scorches easily, so go lower rather than higher, and don't turn your back on it. When a little piece of turnip will just bubble, add all the turnip and stir well, distributing the oil throughout. If you don't have enough oil to that, clear a space in the pan and add more, letting it heat just a bit before stirring it into the turnip. Reduce the temperature and keep stirring every so often until it cooks down into a clumpy, paste like thing, and a taste proves that it's beginning to soften. Flatten it out and leave it go longer without stirring so it will start to brown. Stir occasionally and reflatten. This will take some time. Chop the carrots in the food processor. Pulse so they don't go to small. The point is to release their water into the sauce rather than the FP, and let them lend their texture. If you want a smoother texture, you can mince them, but get all the good carrot juice. When the turnip is beginning to brown on the bottom, stir in the carrots and chili peppers. When they're well heated, add the tomatoes and herbs. Stir well and taste for seasoning. Add pepper to taste. Don't add salt at this stage. Bring up to the high end of medium heat and wait for big bubbles. When you see several, reduce the heat to the high end of low, to simmer. You should still see a few small bubbles. Add 3/4 of the capers, reserving 1/4 for garnish. Stir in and allow them to cook into the sauce, at least half an hour, still on simmer. Taste for seasoning again. If you're using canned tomatoes, you probably don't need salt, especially with the saltiness of the capers. Remember, this sauce is reducing and that intensifies saltiness. If it actually tastes bland to you, go ahead and add a little salt. Adjust the herbs as you wish. Simmer another half an hour and remove from heat. This is a concentrated sauce, which is almost stewlike, and should freeze well.. You can puree it if you want a smoother sauce--do this before adding any water. Before using, add water a few tablespoonsful at a time, to get it to your desired consistency. Combine: In a covered casserole or pot, or baking dish with a foil cover, put a ladle of sauce in the bottom and spread it around. Line it with meatballs, touching, but not smooshed together. Cover generously with sauce. Optional toppings: a blanket of arugula, a sprinkling of tasty cheese (romano or asiago, or parm, if you prefer), a dusting of chopped pine nuts (not too many for low FODMAP). Cover and bake for 35-45 minutes at 350° F. until piping hot. Alternatives: If you prefer a richer meatball, with more fat, that's fine. You can cook down the turnips in the drippings if there's enough to completely coat. Add some oil if not, but not EVOO which would be too flavorful. Adjust the proportions of veg and binders to suit yourself. This meatball recipe is based on one which uses equivalent amounts of onion to parsnip and bread crumbs to rice/oats. You can go meatier if that's your preference, but take it out of the carrots. The parsnips provide the pungency that's missing from having no onions or garlic. Edited to add yields. This post was edited by plllog on Sat, Nov 8, 14 at 19:20...See MoreColonoscopy diet restrictions
Comments (20)Sucking lemon drop candies helped me. Once you start the prep you will not be thinking about your mouth or stomach parts. I tolerated the liquid prep best by using a straw and cool, but not icy cold liquid. Position the straw in the back of your mouth, and you won't taste the stuff as much. I used two of the flavor packets: Orange and Pineapple. I sucked on a Lemon Drop candy in between doses. I got very weary with a divided prep on a secondary colonoscopy last November: Half of the liquid late afternoon and half starting at ten p.m. I was still "going" hours past my bedtime. I arranged for general sedation, not Versed. Costs a lot more, but I was not groggy afterward. (I've heard that most MD's avoid the Versed.)...See Morelooking for: urgent need for liquid diet recipes
Comments (2)Ya, blender: get some protein powder from a health food store or excercise food store READ the label. You can make delicious SMOOTHIES with 'product' recommended serving of protein powder, any fruit of choice, milk and BLEND, yogurt too. You can even use peanut butter to throw in. Tell you doctor you want a dietitician - immediately. They can help with balanced meals. Can even try talking to a pharmacist for recommended supplements to put in these things. SMOOTHIES are great - yogurt and fruit and water Mashed potatoes and chili whipped into a drink with beef broth to thin out... Try those lovely canned stews and blend them, chunky soups and add MASHED potatoe to them for the starch content. Let me know if any of this helps. Dessert can be ANY PUDDING MIX, thinned out a little with milk... Green vegetables? Try another dinner shake with a creamy cheese sauce thinned with a little milk (recommend carnations canned 2 percent). Think about when you were a kid...I loved hamburger, mashed potatoe, peas and ketchup. I would smash it all together on my plate before eating it. If he is turned off by the LOOK, get some of those plastic cups with the straws that are solid colour so you can only taste and not see. The mind is funny sometimes. I hope this helps. Strongly suggest a dietician, need protein with his meals. Oh yeah, banana and peanut butter shakes are good to... chocolate and raspberries/strawberries (fresh/frozen) Let me know how it goes, Peggy...See More
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