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02-07-2013, 09:15 PM #751
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02-08-2013, 01:41 AM #752
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02-08-2013, 03:39 AM #753
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02-08-2013, 03:57 AM #754
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02-08-2013, 11:44 AM #755
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02-08-2013, 09:31 PM #756
- Join Date: Sep 2010
- Location: Sydney, NSW, Australia
- Age: 33
- Posts: 533
- Rep Power: 538
http://www.slendierslim.com.au/media...product1_1.jpg
^^^
This slim pasta is far too expensive to use frequently. Does anyone have a cheaper alternative ?
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02-08-2013, 10:00 PM #757
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02-09-2013, 12:04 AM #758
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02-09-2013, 12:37 AM #759
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02-09-2013, 04:32 AM #760
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02-09-2013, 12:02 PM #761
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02-09-2013, 01:20 PM #762
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02-09-2013, 01:25 PM #763
Saturated fats are bad fats now?
ie is it better to use full cream milk or go for something like almond/coconut milk?
Full cream milk per 100ml: ~3g fat (2g saturated) 65% saturated. http://nutritiondata.self.com/facts/...-products/69/2
Coconut milk per 100ml: ~24g fat (21g saturated) 87% saturated. http://nutritiondata.self.com/facts/...roducts/3113/2
Pretty sure almond milk has basically no fat. Something like 1.2g per 100ml. So it'd be hard increasing fat intake from almond milk.Last edited by foodpr0n; 02-09-2013 at 02:46 PM.
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02-09-2013, 01:28 PM #764
Logic.
Use it.
Or Google.
--
Regardless, feeling good today!
So... as to your Q; They're all the same.
Lowest calorie cooking spray? They're all oil. No calorie is based off a serving size, something ~1 second or something. You might get ~0.5g oil in a 1 second spray, thus the companies can call it 'calorie free'. It's still essentially not.
The can't believe it's not butter one may be a light version of the spread in a sprayable can (not sure they have that though) and the oil is the same as ours. It is merely the description of a serving size.
Generally, with a 'normal' use of cooking oil - I'd throw in 3-4g worth of fat into your macros.
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02-09-2013, 01:44 PM #765
I used both logic and google before posting my question. We don't have calorie-free ones here (thanks google) so I thought someone might have a recommendation for something else. There's usually a better/worse brands macro and taste wise for every product so I was just asking.
Thanks for the info, Ill just get whatever looks good and add a few fat grams in. Hopefully it doesn't taste like propane.
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02-09-2013, 02:02 PM #766
- Join Date: Dec 2007
- Location: Melbourne, Victoria, Australia
- Age: 39
- Posts: 3,460
- Rep Power: 1802
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02-09-2013, 02:03 PM #767
Ha, you'll have to forgive me, this thread gets so many stupid questions on a regular basis.
Re; macros for oil, they don't change across the board. 'Light' olive oil, is just less dense in flavour. So yeah the 'calorie free' thing is an advertising stint.
If you're worried about flavour, get something like this - http://www.amazon.com/Misto-Gourmet-.../dp/B00004SPZV and add your own favourite brand of olive oil. Substantially cheaper too in most cases.
You could add some half fat butter for cooking if you wanted to still add flavour with a marginally less amount of fat. I prefer full-fat, however. In any case, butter is so nice for cooking.
~10g butter (8g fat) + 2 potatoes finely diced + 1 onion + seasoning salt in a frying pan every morning for me!
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02-09-2013, 02:18 PM #768
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02-09-2013, 02:23 PM #769
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02-09-2013, 02:44 PM #770
No worries. I use the sprayers, it's good stuff.
Just FYI ;
Extra Virgin Olive Oil. "Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing described above may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."
Olive Oil. Ordinary "olive oil" is actually a blended oil product. Olive oil producers start with low quality virgin olive oils. For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes. The resulting "refined olive oil" is largely colorless and tasteless. Before the resulting product is sold as "olive oil," the producer blends into the refined olive oil a percentage of quality virgin olive oil to provide color and taste.
"Light" or "Mild" Olive Oil. Light olive oil is a variation on ordinary olive oil. Producers of this product use a highly refined olive oil, and add less quality virgin oil than that typically used to blend olive oil. The only thing "light" about light olive oil is the taste and color; it has the same caloric and fat content as other oils.
Olive-Pomace Oil. Olive-pomace oil is the residue oil that is extracted by chemical solvents from previously pressed olive mash. This oil must be highly-refined to remove chemical impurities. Like ordinary olive oil, refined olive-pomace oil is enriched with virgin olive oil prior to sale.
Olive Oil Blends. Olive oil blends (e.g., canola oil enriched with some virgin olive oil) are sometimes used as a more economical substitute for olive oil (but not as a substitute for extra virgin olive oil). Because the production of good olive oil is labor intensive--the olives must essentially be picked by hand--the resulting product is more expensive than other vegetable oils. To offer a more economical product with some of the goodness of olive oil, some companies make olive oil blends. In an olive oil blend, the producer uses a base of a less expensive vegetable oil (e.g. canola oil) to which it adds a percentage (e.g. 25%) of virgin olive oil. These products have proven particularly attractive to restaurant and institutional purchasers where the small savings per tablespoon results in big savings due to the large volume they purchase.
http://www.chefdepot.net/oliveoilfacts.htm
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02-09-2013, 03:35 PM #771
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02-09-2013, 03:56 PM #772
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02-11-2013, 08:52 PM #773
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02-11-2013, 09:18 PM #774
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02-11-2013, 11:48 PM #775
I've wanted to get this for ages!
Fluffernutter sandwhich.... PB and Fluff (and/or nutella)
A recipe collection book from the site;
http://www.marshmallowfluff.com/page...favorites.html
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02-12-2013, 12:47 AM #776
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02-12-2013, 01:15 AM #777
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02-12-2013, 01:18 AM #778
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02-12-2013, 01:42 AM #779
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02-12-2013, 02:06 AM #780
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