Paleo Diet and Paleolithic Diet Questions & Answers

Question

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Middle Eastern Cuisine contains a lot of sweet and savory flavors. For example, I saw a recipe for Saffron cauliflower on chowstalker a few days ago. It has both raisins and olives together. What do you all think of the risk of the fructose in the raisins oxidizing the PUFAs in the olives under heat? Separately, of course, raisins are high carb and glycemic so their use needs to be minimal I think.

flag	asked May 23 2012 at 17:56 balor123 5,955●2●14●58

With the threat of low carbers making a(nother) hissy-fit, there's nothing wrong with high carb foods in moderation. Glycemic index is also largely useless. – Wisper May 23 2012 at 18:51

Interesting question, though. – Wisper May 23 2012 at 18:51

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If you're truly concerned about this, why not just add the raisins and olives at the end rather than cooking everything all together? The raisins just need a little liquid and warmth to plump up, no need for simmering. And the olives will probably taste better if added at the end, IMHO :) – tummyrumblr May 23 2012 at 19:38

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I would use dried figs in place of the raisins (I think cooked raisins are gross, not to mention they look like well fed ticks!) and everything in moderation. What I cook that is Middle Eastern fare usually only calls for very small amount of raisins and makes good sized servings. – MathGirl72 May 23 2012 at 19:56

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Good suggestion - figs are awesome! Might try some plums too since have less fructose. – balor123 May 24 2012 at 15:26

Middle Eastern cuisine