Links to traditional foods diet

[barleychown]

Why natural eggs are better:

http://www.motherearthnews.com/Relish/Pastured-Eggs-Vitamin-D-Content.aspx

[Tina]

I should hope conversation is good here. I am loving your links, Sarah. I do wish more school cafeterias and government offices and Dr's would get on board. (And food manufacturing places)
They are still hyping the food pyramid and telling everyone fat is bad.

[barleychown]

I feel the same way. Just a quick look around will tell you we as a nation are eating very poorly.

[Tina]

California has more food regulation 'health' laws than any other state. They are really trying to 'regulate' the fat out of our food and going out to eat has lost its luster for sure. And now they want to add taxes to foods high in fat on the shelves to make people stop purchasing. I can actually see raising the prices on refined sugar foods and putting it all into health care, maybe.

[barleychown]

I've always thought their should be a "junk food" tax. So very few are willing to research what they are eating, yet if it hit them in the pocketbook maybe they would try harder?

[Tina]

Yes, but Sarah. All of California's oil in fast food places has gone to canola, by law. It makes the french fries taste nasty. All of the chips on the store shelves too. And everything else. And now we are learning that canola oil is not the best thing for our diets. Over regulating is what I am objecting to. If you are trying to purchase lard or suet or something you begin to look over your shoulder for the 'fat' police.

[barleychown]

  Apparently the canola industry has a powerful lobbyist.  Canola is so very bad for you. 

I agree about over regulation. What I want to eat is my choice.

[Jessica]

Sarah, what kind of oil do you use in baking?

[barleychown]

Depends on what I am baking. I switch between coconut and olive.

[Jessica]

I have never used olive in baking.  I always feel like it is going to make it taste funny.  That is interesting.  I will have to try that.

[Jessica]

What would you use in Tina's muffins? I should ask Tina what she uses.

[barleychown]

Most likely butter, as it is cheaper than coconut oil.

[Jessica]

I learn something new every day.  Never thought to replace oil with butter.

[barleychown]

It really depends on the purpose of the oil. in some cases, and probably in this one, you can replace oil with applesauce, or pumpkin puree.

[Jessica]

I have heard of using applesauce I guess.  Maybe I will do half and half.

[barleychown]

Have you ever used coconut oil?

[Jessica]

No.

[barleychown]

It comes in several kinds, most of which are tasteless. I use it quite a bit for sauteing and such, and for greasing pans before baking. It makes killer pie crust, too.

[Jessica]

I will have to try it.  I saw some at the food co-op and it was white?

[barleychown]

That's it. It's solid at less than 76*.

[Jessica]

Okay.  I will have to get some next time I am there.

[barleychown]

Thoughts on canola oil:

http://www.kitchenstewardship.com/2009/10/27/food-for-thought-canola-oil-a-unique-omega-3-thumbs-up-or-thumbs-down/

[barleychown]

Coconut oil:

http://www.kitchenstewardship.com/2009/11/02/monday-mission-try-coconut-oil-or-ghee/

[barleychown]

Picture comparison of storebought vs fresh egg:

http://www.yearofplenty.org/2009/09/the-eggsperiment-a-somewhat-scientific-comparison-of-store-bought-and-home-grown-chicken-eggs.html

[Jessica]

Interesting.  I have never used much canola oil.