Cholesterol Support
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How to cook? and what to eat?

Please read this article on today's mail. It is all to with a new book but there is a grain of truth on this.

Have experienced this in the way of my cooking!

Hot oil / cup of water and steaming the food!

Don't eat mash, don't cook with olive oil - but DO eat unripe bananas: Think you know all the rules on healthy eating? A top scientist has lots of surprises

Read more: dailymail.co.uk/health/arti...

If you like take it, if you do not like it please leave it!!!

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oldestnewest

Link doesn't work Bala!

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Don't eat mash, don't cook with olive oil - but DO eat unripe bananas: Think you know all the rules on healthy eating? A top scientist has lots of surprises

Read more: dailymail.co.uk/health/arti...

Follow us: @MailOnline on Twitter | DailyMail on Facebook

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Mike,

sorry, I am not sure what happened with the link! Please try the below link.

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Not another health article. The Express and the Mail seem to come up with different options every day! One day it's drink red wine, then the nest day it's don't and so on. Everything in moderation I say

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I shouldn't worry! It will be something else next week. We all know what we need to do to keep healthy! Eat well, eat fresh, avoid processed food, and exercise! No more, no less. Keep well everyone.

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All,

Thanks.

Yes, another article in the paper. This time this is to do with a book by a Doctor and a Professor at a cost of £9.99.

Bananas, water, tofu, smoothies, diet tip and importantly adding water when you fry!

Water bring the temperature down to 100 deg C.

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Hi, I have just ordered "Cholesterol Won't Kill You - But Trans Fats Could" by Dr Fred Kummerow after reading so much stuff on what is healthy and what isn't. I think it makes sense. We can only try eh?

Mags

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Hello,

Thank you. It looks as I will be buying two books!

Statin or not satin is the big question?

Life style change, food intake, daily exercise and cooking method, hot oil and how to control it may be the new discussion.

Have seen in Chinese cooking the chef adding water to the wog and covering it with the large lid to get the steam going and to keep the temperature at 100 deg c for cooking. Now I understand it why?

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