Safest weight increasing foods?

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RF - 01 May 2008 01:36 GMT

OK Guys, I'm in the minority :-)

Suggestions appreciated.

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Kevysmom - 01 May 2008 01:39 GMT

> OK Guys, I'm in the minority :-)
>
> Suggestions appreciated.

What do you mean "Safest weight increasing foods?"

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Christianiron.com - 01 May 2008 15:28 GMT

> OK Guys, I'm in the minority :-)
>
> Suggestions appreciated.

Add some protein ( buy protein powder, make smoothies or milkshakes)
Take especially after weight training workouts
( I assume you are trying to put on muscle weight and therefore are
weight training?

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RF - 02 May 2008 01:29 GMT

>> OK Guys, I'm in the minority :-)
>>
[quoted text clipped - 4 lines]
> ( I assume you are trying to put on muscle weight and therefore are
> weight training?

I'm looking for the safest fats and proteins. The
weights are only one kind - lumps of metal. The
foods are much more complicated.

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trigonometry1972@gmail.com | - 03 May 2008 09:34 GMT

> I'm looking for the safest fats and proteins. The
> weights are only one kind - lumps of metal. The
> foods are much more complicated.

I'll suggest what looks good to me and it
fly in the face of both camps on the subject.
Coconut meat is a good source of short chain
saturated fats. Olive oil is pretty stable oil and
relatively safe.
Avoid corn oil and soy oil..too much omega 6 and
the oils are stripped of a share of their antioxdants.
Avoid baked goods due to both the simple sugars and heat damage
to the molecules. Fish wild caught fatty species
are good as sources of omega 3 fatty acids.
Moderate amounts of beef and lamb is ok. Avoid pork,
and limit chicken they have high levels of arachidonic acid.
Don't over-cook meat, don't grill it, don't smoke it.
Nutritional yeast can be a useful addition.
Avoid too many eggs yolks as they are loaded
with arachidonic acid. Avoid ghee, it is heat
damaged butter.

Think dark green leafy veggies and then eat them.

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RF - 04 May 2008 18:49 GMT

Thanks Trig.

Did you ever do calculus? ;-)

>> I'm looking for the safest fats and proteins. The
>> weights are only one kind - lumps of metal. The
[quoted text clipped - 4 lines]
> Coconut meat is a good source of short chain
> saturated fats.

I do take an occasional spoonful, despite what
DrWeil says.

> Olive oil is pretty stable oil and
> relatively safe.

I take a tbs occasionally. More than one at a time
gives
my digestive system problems. I try to take a tbs
or two
of Canola oil each day. It's my best source of Omega 3

> Avoid corn oil and soy oil..too much omega 6 and
> the oils are stripped of a share of their antioxdants.

I never touch them.

> Avoid baked goods due to both the simple sugars and heat damage
> to the molecules.

That has been my impression too but look down
below at a recent DrWeil article.

Fish wild caught fatty species

> are good as sources of omega 3 fatty acids.
> Moderate amounts of beef and lamb is ok. Avoid pork,
> and limit chicken they have high levels of arachidonic acid.
> Don't over-cook meat, don't grill it, don't smoke it.

I am a vegetarian and never eat fish nor meat.

> Nutritional yeast can be a useful addition.
> Avoid too many eggs yolks as they are loaded
> with arachidonic acid.

Thanks. I'll look into these.

Avoid ghee, it is heat

> damaged butter.

I never eat butter, except peanut butter

> Think dark green leafy veggies and then eat them.

Yup, I get lots of kale and broccoli.

Thanks for your input.
RF

____________________________________________________
Simple Steps to Healthier Pizza
DrWeil.com April 2008

Food chemists at the University of Maryland have
discovered how to boost the antioxidant content of
pizza dough by changing baking and fermentation
methods. The good news: healthier pizza tastes
better, too.

Good cooks already know that longer baking times
and higher temperatures can enhance the flavor of
pizza. The new study shows that these baking
conditions also may boost antioxidant levels in
dough, especially whole wheat dough. Diets rich in
antioxidants are thought to reduce the risk of
cancer and heart disease.

The findings were presented at the March, 2007
meeting of the American Chemical Society.

Researchers exposed whole grain pizza dough from
two different varieties of wheat to different
baking temperatures, from 400 to 550 degrees
Fahrenheit, and to different baking times, from 7
to 14 minutes. Antioxidant levels increased by as
much as 60 percent during longer baking times and
by as much as 82 percent during higher baking
temperatures, depending on the type of wheat flour
and the antioxidant test used, the researchers
said. They reported that both baking time and
temperature can be increased without burning the
pizza if the process is monitored carefully.

Different dough rising times - from 0 to 48 hours
- were also tested. Longer times correlated with
up to 100 percent higher antioxidant levels.

I enjoy home-baked pizza on occasion, and find
neither of these results surprising. Longer
fermentation and hotter baking temperatures lead
to better, more complex flavors in pizza, which is
often a sign that antioxidants are more abundant
in food. If you like homemade pizza, experiment
with making the dough the night before you plan to
eat it, and just give it a good punch down once or
twice in the ensuing 24 hours. That night, bake it
at the hottest temperature your oven can generate
- usually, 500 degrees in American ovens. You’ll
enjoy more flavorful, healthier pizza.

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