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Processing Questions

Processing

Paleo Questions

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by 168 · September 29, 2014 at 3:55 AM

I know that smoothies are kind of frowned upon in paleo circles. Robb Wolf says its better o eat your foods, not pulverise/process them. So how come soup is ok? surely soup is essentially just a hot smoothie?

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January 0 · April 12, 2013 at 7:07 AM

The reason I eat soup is for bone broth, which contains nutrients such as minerals and gelatin that I can't otherwise access unless drawn out into liquid. Also, drinking bone broth isn't goIng to slam into your pancreas and liver the way a tall... (more)

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by 627 · about 8 hours ago

So I found an awesome coconut milk (below). It's 100% coconut milk and is utterly delicious. The liquid version of bacon. I might become addicited to this! Only problem is it's UHT. There's nothing else in it because there doesn't need to be.... (more)

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Matt_11 0 · February 22, 2013 at 1:03 PM

UHT isn't the devil. Canned foods are all cooked to be shelf stable. Signed, your local pasteurization apologist.

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by 75 · about 8 hours ago

Anyone have details on any nutritional or health implications of dry aging beef? I imagine that dry aging was not something done by hunter-gatherer societies: Either eat it fresh, cook it, or do some sort of preservation. That said, dry aging... (more)

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Brad_6 0 · July 13, 2012 at 9:42 PM

The longer meat is aged, the greater the histamine and other biogenic amine content. Not an issue for some, but a big one for those who are histamine/amine sensitive (like myself).

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by 812 · September 28, 2014 at 3:31 AM

Recently I came across a video on Youtube in which Sally Fallon talks about bread: ancient cultures that make bread actually ferment the bread and make sourdough. Well, tofu has been around for about 2,000 years too. So out of curiosity, is tofu... (more)

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Laina 0 · March 02, 2012 at 11:56 PM

Not all tofu is bad, I would agree. I don't know the specifics behind it, I just find it ironic that it's about $8 at a traditional "chain" grocery and about $1 for the same quantity of fresh made at the Asian grocery. I also find it hilarious... (more)

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by 1579 · about 9 hours ago

Any ideas for a good substitute for cream cheese? It's so processed! My favorite way to use it is to slice a banana in half lengthwise and top it with cream cheese and walnuts. It also tastes good rolled up with sliced meat or on pickles... so... (more)

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metta 0 · September 23, 2011 at 2:06 AM

heres what works great. take full fat plain organic yogurt and put through a nut bag strainer. the liquid that runs out is whey (used for fermentation, saurkraut, kimchi, etc) and the solid mass is yogurt cheese. very similar in flavor and texture... (more)

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by 2904 · about 9 hours ago

Are the MCTs/lauric acid/caprylic acid/etc. affected by the refining process with coconut oil? If so, how big of an impact does it have? I've been unable to find any decent info about this. Obviously unrefined is ideal but just how much better... (more)

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Wayne_2 0 · August 24, 2011 at 2:24 AM

Lots of false information on this subject. There is almost NO hydrogenated coconut oil in the US. Standard refined is RBD (refined bleached and deodorized) and is the common coconut oil in the tropics that most of the studies have been done on.... (more)

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by 20353 · about 9 hours ago

Which Chocolates are minimally processed? What to look for in Chocolate? I am having issues with Chocolate. However I am wondering if I had less processed chocolate if the issues would go away... UPDATE: So far Green and Blacks 85 works... (more)

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Andy_1 0 · August 21, 2011 at 8:42 PM

Lindts 90% dark is my go-to chocolate. It has 5 ingredients: Chocolate, cocoa powder, cocoa butter, sugar, vanilla.

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by 1353 · September 24, 2014 at 3:13 AM

This is in regards to ghee and coconut oil, don't these have to be highly processed to become what they are or are they processed a certain way that is acceptable.

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Neil_2 0 · June 09, 2011 at 3:55 AM

For me, the turning point is when you break a plant/animal down into something that it wouldn't really be in the original food form. Something like coconut oil would be in a very similar form if you just straight-up ate the coconut. Same with... (more)

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by 5002 · about 9 hours ago

I know that, in general, soy is pretty nasty stuff. I wonder, though, about tofu. I heard somewhere that since tofu is fermented, the typical caveats and criticisms that apply to soy don't apply. But I also heard someone claim that modern soy... (more)

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blueballoon 0 · October 29, 2011 at 1:33 PM

I've made tofu in the past (my vegan days), and I can assure you most tofu is not fermented. You make soy milk out of dried, soaked soy beans and add a coagulant, then press it into shape (like you would a fresh cheese). Tempeh, miso, and tamari... (more)

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by 7970 · about 9 hours ago

I recently started eating some of the dehydrated organic coconut I had lying around, as a snack. So has my wife. It's delicious! Then she asks a question about processing, and I honestly don't know the answer. There aren't any sneaky chemicals... (more)

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Shari_Bambino 0 · May 23, 2011 at 3:37 AM

I think you're safe. I don't think I've ever run across a brand that uses any kind of chemical extraction. Do you know the brand?

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by 10919 · about 9 hours ago

What a refreshing video compared to all of those horrid PETA processing plant videos. If only this was the norm. http://vimeo.com/22077752 Also, is it bad that I was salivating when they opened up the main cavity and all the fat and offal was... (more)

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Futureboy 0 · April 18, 2011 at 3:51 AM

Wow. I wanna buy meat from Larry now! He was about to cry when he was talking about putting them down! I'm gonna look him up and order from him. It's really a great thing that parts of this nation seem to be moving forward (backward in time... (more)

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by 20787 · about 9 hours ago

I was speaking with someone this morning who used to be involved in poultry processing. He told me that typically, after a chicken is slaughtered and eviscerated, the meat is then dipped in a chemical bath to kill germs. He also said that... (more)

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Rob_from_ketocure_com 0 · January 30, 2011 at 2:59 AM

The use of these chemicals is regulated in the United States by FSIS-USDA (Food Safety and Inspection Service of the US Dept. of Agriculture). The relevant regulations are contained in FSIS Directive 7120.1 which you can find on the web... (more)

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by 150 · about 9 hours ago

Has anyone tried decaff'ing their coffee beans/granules? Is it possible to do at home? Robb Wolf discussed decaff'ing black and green teas recently in a podcast by putting them in ice cold water for 5 minutes before brewing, so as to keep the... (more)

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Matt_1 0 · September 30, 2010 at 10:53 AM

Unfortunatly removing the caffiene from coffee is not that simple, good decafeinated coffee would be a great deal easier to produce if it was. There are four main methods used for coffee decafeination. Coffee beans are usually decaffeinated... (more)

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by 15583 · September 29, 2014 at 3:02 AM

Related to this question I was wondering what the downsides of homogenised dairy were, if any. I've also just accidentally come into possession of a large pot of "extra thick" (homogenised) double cream, so was wondering. The homogenisation... (more)

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Matt_1 0 · April 23, 2010 at 10:55 PM

I had a read through the paper in Trends in Food Science & Technology that you posted the link too. It seems a good thorough look at all the evidence on the subject. There doesn't seem to be any evidence of great effect on human health... (more)

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by 642 · about 9 hours ago

Given that the human body is about 60% percent water, it seems to me we should be as concerned with the source and quality of our water as we are with that of our food. I began drinking reverse osmosis (R.O.) water last summer and continued to do... (more)

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Louisa 0 · March 27, 2010 at 8:28 AM

I would never drink RO water. I researched water filtration about ten years ago and came to the conclusion that RO water was 'dead' water. I have used a carbon filter in the past, to remove chlorine/fluoride from the local water supply, but now... (more)