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originally posted by: katfish
a reply to: rickymouse
WOW again! Garlic acts like bromelain as well? Thinking on it, I almost always cook .onions and garlic with my meat. As for soy, I would only use fermented soy like miso and soy sauce. Occasionally I have tofu.I wonder how the refining of the soy bean changes it? I ate crunchy baked soy beans as a kid and never reacted.
originally posted by: grey580
a reply to: seasonal
I've been struck with Ulcerative Colitis. Was in the hospital for a week because of it.
And I've been doing some research into fats.
Omega-6 fats. Those derived from plants. Are pretty much poison. You should not be using them to cook with. And of course everything is cooked with them. Up to about 100 years ago these plant derived fats did not exist. It was only recently that we had the technology to produce them. And they are bad for you. Omega 6 fats increase inflammation in the body. A bad thing.
You want to start using healthy fats. Such as extra virgin olive oil. Low in omega 6. Coconut oil is also good for other reasons. Start taking that omega 3 oil pills as well such as krill oil.
good luck folks.
originally posted by: katfish
a reply to: texasgirl
I cook all the time. I use my slow cooker when I want a certain type of meal. Here is some basic info:
A slow cooker will cook meat but it does not brown it. It also cooks down the fat and leaves it in the food.
It will slow cook the bones of the meat, so nutrition from the bones eventually gets into the "soup".
Never fill slow cooker above 3/4 full. It won't cook as well. But don't fill it UNDER 1/2 full. Might cook too fast.
When in doubt, read the instruction book.
You can make foods in the slow cooker, let cool, put in fridge overnight, and skim off the fat the next day if fat bothers you. or you can brown the meat in a skillet to remove fat. I like fat, husband does not. So I know all the ways to get fat out of his food, and keep it in mine.
Easy healthy soup:
one small yellow onion, chopped well. Place on bottom of slow cooker
3 chicken thighs, rinsed well (with or without skin) Place on onion
one clove garlic chopped fine. Place on chicken
12-16 oz bag frozen mix vegetables. Dump over all. (you can also add fresh chopped veg if you want. Frozen is just easy)
Add cold water until cooker is 2/3 to 3/4 full.
Cook on high until chicken is done (could be 6-8 hours). Chicken is done when it is falling off bone and skin is loose.
Remove chicken, pull it off the bone, remove the skin. Stir soup well. Add herbal seasoning like Spike or Herbamare or plain sea salt. Add 1 teaspoon at a time, stir and taste until you like it. Add back chicken.
NOW: you can cook on low with lid off to reduce the amount of liquid in it. Or serve as is. You can add noodles or 1/2 cup rice/barley/oats.
By the way, pets love this when they are ill. The slow cooked onions and garlic does not seem to hurt them.
Final note: as you get accustomed to using the slow cooker, you can add herbs at the beginning of the soup, so they cook into the broth. But I have had some real disasters with herbs. The ONLY herb I recommend anyone add to the soup in the beginning is fresh PARSLEY. Very healing to the kidneys.