Have you ever forgotten an opened bag of potato chips in the pantry and by the time you remembered about it the chips were tasting “funny”? It’s because of the oils that the chips had been fried in have gone rancid? How did that happen? Read on… Before I talk about the ways cooking oils…
In part 1 I wrote about proteins as ingredients in functional food design. In part 2 I touched on carbohydrates in the same role, and this part 3 of the Functional Food Design Rules is dedicated to the third and last macro nutrient – fats or lipids (Greek for “fat”). For a good primer on fats I…
In part 1 I explained the term “functional food” and also discussed proteins and their inclusion in the design of functional foods. In this article I will discuss carbohydrates (fats in post 3). 2. Carbohydrates – types, health-promoting forms (sources) and quantities in foods There are 5 types of carbohydrates that I am concerned with when formulating…
First of all, the phrase “functional food design” implies that functional foods do not exist in nature and they have to be “designed” or formulated, or processed in some way, which is not exactly accurate. There are plenty of examples of such foods in their natural, unprocessed or wholesome state (different forms of algae come to mind here). On…
We have so totally departed from our normal ways of eating – the way we ate several thousand years ago – it is simply beyond belief! At least for those who can recognize that fact… I was watching a cooking show on the TV yesterday. The guy was demonstrating three super quick home deserts (I…
Just recently I posted a Low-carb Key Lime + Whey Protein Ice Cream recipe, but being the major chocolate lover I am, I couldn’t refrain from converting this recipe into a Low-carb RICH Chocolate Ice Cream functional formula – again with loads of whey protein isolate. I hope by now you’d know why my recipes are low-carb and…
This is what I like doing most. I never get tired of it – take something that’s considered bad for you and turn it into something that you feel great about having – your tongue loves it, and your body thanks you for it. This is a rare combo – I tell you… By the way, that’s why…
It is a well-known fact nowadays that carbohydrate-rich foods are one of the main reasons for the disease of modern man, as far as diet is concerned. The main measure we were (and still are) concerned with was the accuteness and the level of peaking of the hormone insulin after consumption of a carbohydrate-rich meal….
Organic or conventional produce? Should you shell out more “dough” for the organic stuff or it’s not worth it… or you are okay with the conventional stuff? The way I see it – it’s a chemical. Just like fructose in its purest form (not from fruit) environmental chemicals haven’t been around for long enough for…