Re: Liver pate recipe

[Guest guest]

What about " chopped liver " ? I find it much more palatable than the liver

pates I have purchased or eaten at restaurants. This is an old (but

excellent) recipe, so please disregard if you already know it.

Ingredients:

1 lb cooked beef or chicken livers (I bake chicken livers.They're easier to

chop up. Don't add pepper before baking. It makes it bitter.)

2 hard boiled eggs

1 medium (or 2 small) cooked, chopped onion ( I saute but you could cook

some other way)

Mash them and mix together with salt & pepper to taste. You can use a food

processor but only for a second on the liver. It gets too mushy otherwise.

Then refrigerate before eating.

Robin

From: Jafa Sum <jafasum@...>

Reply-

Subject: Re: Vitamins in food. A website?

Date: Mon, 30 Jun 2003 21:47:18 -0700 (PDT)

,

Do you or anyone else have a good liver pate recipe? My friend won't eat

liver plain, but I know he would eat it in a pate that was tastey. Maybe

put into a celery stick would be good.

Also could you expand on the micronutrients you were thinking about? I

figure the macronutrients would be mainly organ meats and other W.A.P. foods

that are acceptable in the induction phase.

Thanks,

Jafa

Idol <Idol@...> wrote:

Jafa-

>My boyfriend is going on the induction phase of Atkins and I am concerned

>he won't be getting all of the vitamins he needs. Maybe supplementing

>with a good multiple would be a good idea.

Supplements can be very helpful, but it's also important to include

nutrient-dense foods in the diet, and I'm sure everyone here knows what the

next word coming off my keyboard will be: liver! Liver is great, but all

organ meats are good for boosting nutrient density.

-

[Guest guest]

Chopped liver is enhanced greatly by adding schmaltz (rendered chicken fat) to

the mix below. Traditional Jewish chopped liver has LOTS of fat added to it.

Re: Vitamins in food. A website?

Date: Mon, 30 Jun 2003 21:47:18 -0700 (PDT)

,

Do you or anyone else have a good liver pate recipe? My friend won't eat

liver plain, but I know he would eat it in a pate that was tastey. Maybe

put into a celery stick would be good.

Also could you expand on the micronutrients you were thinking about? I

figure the macronutrients would be mainly organ meats and other W.A.P. foods

that are acceptable in the induction phase.

Thanks,

Jafa

Idol <Idol@...> wrote:

Jafa-

>My boyfriend is going on the induction phase of Atkins and I am concerned

>he won't be getting all of the vitamins he needs. Maybe supplementing

>with a good multiple would be a good idea.

Supplements can be very helpful, but it's also important to include

nutrient-dense foods in the diet, and I'm sure everyone here knows what the

next word coming off my keyboard will be: liver! Liver is great, but all

organ meats are good for boosting nutrient density.

-

[Guest guest]

,

What is the easiest way of making chicken fat? Also, I recall Sally saying

something about the fat from chicken not being particularly healthful. That's

why she recommends removing the fat from chicken broths after you let it set.

Any comments on this.

Jafa

<jc137@...> wrote:

Chopped liver is enhanced greatly by adding schmaltz (rendered chicken fat) to

the mix below. Traditional Jewish chopped liver has LOTS of fat added to it.

Re: Vitamins in food. A website?

Date: Mon, 30 Jun 2003 21:47:18 -0700 (PDT)

,

Do you or anyone else have a good liver pate recipe? My friend won't eat

liver plain, but I know he would eat it in a pate that was tastey. Maybe

put into a celery stick would be good.

Also could you expand on the micronutrients you were thinking about? I

figure the macronutrients would be mainly organ meats and other W.A.P. foods

that are acceptable in the induction phase.

Thanks,

Jafa

Idol <Idol@...> wrote:

Jafa-

>My boyfriend is going on the induction phase of Atkins and I am concerned

>he won't be getting all of the vitamins he needs. Maybe supplementing

>with a good multiple would be a good idea.

Supplements can be very helpful, but it's also important to include

nutrient-dense foods in the diet, and I'm sure everyone here knows what the

next word coming off my keyboard will be: liver! Liver is great, but all

organ meats are good for boosting nutrient density.

-

[Guest guest]

Jafa,

Sally said on the Chapter Leaders list that the reason she recommends

removing the fat is for aesthetics and there's nothing wrong with the fat. She

also

says somewhere in NT if you are low on money to save the fat from stocks to

use for cooking.

Chicken fat is, however, high in pufa generally and I wouldn't want to overdo

it.

Chris

In a message dated 7/2/03 7:02:57 PM Eastern Daylight Time, jafasum@...

writes:

> ,

>

> What is the easiest way of making chicken fat? Also, I recall Sally saying

> something about the fat from chicken not being particularly healthful.

> That's why she recommends removing the fat from chicken broths after you let

it

> set.

>

> Any comments on this.

>

" To announce that there must be no criticism of the president, or that we are

to stand by the president, right or wrong, is not only unpatriotic and

servile, but is morally treasonable to the American public. " --Theodore

Roosevelt

[Guest guest]

Thanks for the recipe Robin. Much easier than the pate recipe. I am a non

fancy cook, learning to become one. Question- Doesn't your recipe need some

mayonaise or something. Seems like it would come out way too dry.

Jafa

Robin Lillian <robinlillian@...> wrote:

What about " chopped liver " ? I find it much more palatable than the liver

pates I have purchased or eaten at restaurants. This is an old (but

excellent) recipe, so please disregard if you already know it.

Ingredients:

1 lb cooked beef or chicken livers (I bake chicken livers.They're easier to

chop up. Don't add pepper before baking. It makes it bitter.)

2 hard boiled eggs

1 medium (or 2 small) cooked, chopped onion ( I saute but you could cook

some other way)

Mash them and mix together with salt & pepper to taste. You can use a food

processor but only for a second on the liver. It gets too mushy otherwise.

Then refrigerate before eating.

Robin

From: Jafa Sum <jafasum@...>

Reply-

Subject: Re: Vitamins in food. A website?

Date: Mon, 30 Jun 2003 21:47:18 -0700 (PDT)

,

Do you or anyone else have a good liver pate recipe? My friend won't eat

liver plain, but I know he would eat it in a pate that was tastey. Maybe

put into a celery stick would be good.

Also could you expand on the micronutrients you were thinking about? I

figure the macronutrients would be mainly organ meats and other W.A.P. foods

that are acceptable in the induction phase.

Thanks,

Jafa

Idol <Idol@...> wrote:

Jafa-

>My boyfriend is going on the induction phase of Atkins and I am concerned

>he won't be getting all of the vitamins he needs. Maybe supplementing

>with a good multiple would be a good idea.

Supplements can be very helpful, but it's also important to include

nutrient-dense foods in the diet, and I'm sure everyone here knows what the

next word coming off my keyboard will be: liver! Liver is great, but all

organ meats are good for boosting nutrient density.

-

[Guest guest]

>>>>>Sally said on the Chapter Leaders list that the reason she recommends

removing the fat is for aesthetics and there's nothing wrong with the fat.

She also

says somewhere in NT if you are low on money to save the fat from stocks to

use for cooking.

Chicken fat is, however, high in pufa generally and I wouldn't want to

overdo

it.

-------->conventionally-raised chicken fat is approx. 20% linoleic acid

(omega 6). definitely not a good idea to overdo it, especially after it's

been cooked.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

In a message dated 7/3/03 9:53:13 AM Eastern Daylight Time,

Idol@... writes:

> I've read that, ironically, pastured fowl are lower in saturated fat than

> grain-fed confinement fowl.

But the nutrient profile of the fat should be much better, which is far more

important to me. (But not necessarily a good reason to, say, fry with it of

course.)

Chris

[Guest guest]

In a message dated 7/3/03 1:03:59 PM Eastern Daylight Time,

Idol@... writes:

> I think both factors are important. No matter how nutritious fowl fat is

> if it's from birds pastured on fertile soil, it's not going to be as stable

> in the body as saturated fat from ruminants.

Right... I was think only of comparison between fowl fats, and I hadn't read

the several emails from you and Suze in the thread before I responded.

Chris

[Guest guest]

Jafa,

Yes, IIRC, Sally doesn't consider chicken fat nearly as healthful as say,

grass-fed beef or lamb fat. I'm sure someone on the list could say why, but my

guess would be that chickens are generally fed lots of grain, so their fat would

contain lots of PUFAs. But it sure tastes good! I think if you can find

*pastured* chickens who eat lots of bugs, the fat shouldn't be much of a

problem. You could also substitute goose or duck fat in this recipe (I know

Heidi uses goose fat often). Schmaltz is a key ingredient in chopped liver and

matzoh balls. Kosher guidelines forbid the mixing of meat and milk at any meal,

so schmaltz was the fat of choice for use in meat meals. Apparently, many

religious Jews abandoned this traditional fat and started using Crisco (it

contains no dairy) at the turn of the last century. Sad indeed. Here's a

recipe from www.jewish-food.org (a GREAT recipe resource, by the way):

SCHMALTZ AND GREBENES

a.. 1 pound chicken fat and skin (raw)

b.. 1 small onion, diced

c.. 1/4 cup water

Cut chicken skin and fat into 1-inch squares. Place chicken fat, skin, onion,

and water in a heavy saucepan over a very low flame. Simmer gently until all the

fat has been rendered and the chicken skin is crisp and brown. Strain schmaltz

(refrigerate). Drain grebenes (cracklings).

NOTE: Schmaltz is used for shortening and seasoning in chopped liver or lokchen

kugel or eaten plain by grebenes lovers.

[Guest guest]

-

>I think if you can find *pastured* chickens who eat lots of bugs, the fat

>shouldn't be much of a problem.

I've read that, ironically, pastured fowl are lower in saturated fat than

grain-fed confinement fowl.

-

[Guest guest]

>I think if you can find *pastured* chickens who eat lots of bugs, the fat

>shouldn't be much of a problem.

>>>>>>I've read that, ironically, pastured fowl are lower in saturated fat

than

grain-fed confinement fowl.

----->well, at least they don't have an EFA ratio of 20:1...yikes! And

they've got more vit. E which probably protects some of the PUFA.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Suze-

Certainly they're healthier to eat than confinement birds, but I do wonder

whether a more saturated animal would serve better as a staple. Perhaps

people could enjoy good health generally but age more quickly eating fowl

as their main meat animals than they would eating ruminants.

>well, at least they don't have an EFA ratio of 20:1...yikes! And

>they've got more vit. E which probably protects some of the PUFA.

-

[Guest guest]

<<<<,Suze-

Certainly they're healthier to eat than confinement birds, but I do wonder

whether a more saturated animal would serve better as a staple. Perhaps

people could enjoy good health generally but age more quickly eating fowl

as their main meat animals than they would eating ruminants.

>well, at least they don't have an EFA ratio of 20:1...yikes! And

>they've got more vit. E which probably protects some of the PUFA.>>>>

-------------->oh, i agree! i didn't mean to imply in any way that chicken

should be a staple...i must've lost track of what the original poster was

saying. my only point was that pastured birds are a heck of a lot more

nutritious than confinement birds. i think ruminant meat/fat/organ/bone is a

much better *staple* than any fowl.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

> (I know Heidi uses goose fat often).

I do. I also save the fat from other cooking ... just pour it into a container

in the freezer. For a roast, pour the juices in a container in the fridge, and

pick off the solid fat the next day. The other juices from the roast are great

for gravies and soups.

When the freezer fat-container is full, break it into pieces and put back in the

freezer, then take out a piece now and then for cooking. I save the fat from

roasts too, esp. if there were lots of vegies with the roast, the fat is

wonderful. For making hash browns, animal fat is the best! It does not burn as

easily as butter, and I like that it is " free. "

Part of this is also pragmatics: fat doesn't compost well, clogs the drains, and

we don't have garbage collection. It can be fed to chickens though.

I have not done a lot with chicken fat though: goose fat is MUCH different than

chicken fat. The fat from free-range capons is different than chickens too --

maybe because they are older birds?

-- Heidi

[Guest guest]

Chris-

>But the nutrient profile of the fat should be much better, which is far more

>important to me. (But not necessarily a good reason to, say, fry with it of

>course.)

I think both factors are important. No matter how nutritious fowl fat is

if it's from birds pastured on fertile soil, it's not going to be as stable

in the body as saturated fat from ruminants.

-

[Guest guest]

Thank you . I don't have any chicken fat to add, so what would you

suggest to add to your recipe to make it less dry and strong tasting?

Mayonaise?

Jafa

<jc137@...> wrote:

Jafa,

Yes, IIRC, Sally doesn't consider chicken fat nearly as healthful as say,

grass-fed beef or lamb fat. I'm sure someone on the list could say why, but my

guess would be that chickens are generally fed lots of grain, so their fat would

contain lots of PUFAs. But it sure tastes good! I think if you can find

*pastured* chickens who eat lots of bugs, the fat shouldn't be much of a

problem. You could also substitute goose or duck fat in this recipe (I know

Heidi uses goose fat often). Schmaltz is a key ingredient in chopped liver and

matzoh balls. Kosher guidelines forbid the mixing of meat and milk at any meal,

so schmaltz was the fat of choice for use in meat meals. Apparently, many

religious Jews abandoned this traditional fat and started using Crisco (it

contains no dairy) at the turn of the last century. Sad indeed. Here's a

recipe from www.jewish-food.org (a GREAT recipe resource, by the way):

SCHMALTZ AND GREBENES

a.. 1 pound chicken fat and skin (raw)

b.. 1 small onion, diced

c.. 1/4 cup water

Cut chicken skin and fat into 1-inch squares. Place chicken fat, skin, onion,

and water in a heavy saucepan over a very low flame. Simmer gently until all the

fat has been rendered and the chicken skin is crisp and brown. Strain schmaltz

(refrigerate). Drain grebenes (cracklings).

NOTE: Schmaltz is used for shortening and seasoning in chopped liver or lokchen

kugel or eaten plain by grebenes lovers.

[Guest guest]

I would think butter or lard would be a better choice than mayo. I think many

french pates contain butter and cream.

Re: Liver " pate " recipe

Thank you . I don't have any chicken fat to add, so what would you

suggest to add to your recipe to make it less dry and strong tasting?

Mayonaise?

Jafa

<jc137@...> wrote:

Jafa,

Yes, IIRC, Sally doesn't consider chicken fat nearly as healthful as say,

grass-fed beef or lamb fat. I'm sure someone on the list could say why, but my

guess would be that chickens are generally fed lots of grain, so their fat would

contain lots of PUFAs. But it sure tastes good! I think if you can find

*pastured* chickens who eat lots of bugs, the fat shouldn't be much of a

problem. You could also substitute goose or duck fat in this recipe (I know

Heidi uses goose fat often). Schmaltz is a key ingredient in chopped liver and

matzoh balls. Kosher guidelines forbid the mixing of meat and milk at any meal,

so schmaltz was the fat of choice for use in meat meals. Apparently, many

religious Jews abandoned this traditional fat and started using Crisco (it

contains no dairy) at the turn of the last century. Sad indeed. Here's a

recipe from www.jewish-food.org (a GREAT recipe resource, by the way):

SCHMALTZ AND GREBENES

a.. 1 pound chicken fat and skin (raw)

b.. 1 small onion, diced

c.. 1/4 cup water

Cut chicken skin and fat into 1-inch squares. Place chicken fat, skin, onion,

and water in a heavy saucepan over a very low flame. Simmer gently until all the

fat has been rendered and the chicken skin is crisp and brown. Strain schmaltz

(refrigerate). Drain grebenes (cracklings).

NOTE: Schmaltz is used for shortening and seasoning in chopped liver or

lokchen kugel or eaten plain by grebenes lovers.

[Guest guest]

Lard (pork fat) in chopped liver?!!? I wouldn't care, but my Aunt would

probably have hysterics. And you accuse me of not being traditional enough?

The irony is hilarious.

robin

From: " " <jc137@...>

Reply-

< >

Subject: Re: Liver " pate " recipe

Date: Thu, 3 Jul 2003 14:01:58 -0400

I would think butter or lard would be a better choice than mayo. I think

many french pates contain butter and cream.

Re: Liver " pate " recipe

Thank you . I don't have any chicken fat to add, so what would

you suggest to add to your recipe to make it less dry and strong tasting?

Mayonaise?

Jafa

<jc137@...> wrote:

Jafa,

Yes, IIRC, Sally doesn't consider chicken fat nearly as healthful as say,

grass-fed beef or lamb fat. I'm sure someone on the list could say why, but

my guess would be that chickens are generally fed lots of grain, so their

fat would contain lots of PUFAs. But it sure tastes good! I think if you

can find *pastured* chickens who eat lots of bugs, the fat shouldn't be much

of a problem. You could also substitute goose or duck fat in this recipe (I

know Heidi uses goose fat often). Schmaltz is a key ingredient in chopped

liver and matzoh balls. Kosher guidelines forbid the mixing of meat and

milk at any meal, so schmaltz was the fat of choice for use in meat meals.

Apparently, many religious Jews abandoned this traditional fat and started

using Crisco (it contains no dairy) at the turn of the last century. Sad

indeed. Here's a recipe from www.jewish-food.org (a GREAT recipe resource,

by the way):

SCHMALTZ AND GREBENES

a.. 1 pound chicken fat and skin (raw)

b.. 1 small onion, diced

c.. 1/4 cup water

Cut chicken skin and fat into 1-inch squares. Place chicken fat, skin,

onion, and water in a heavy saucepan over a very low flame. Simmer gently

until all the fat has been rendered and the chicken skin is crisp and brown.

Strain schmaltz (refrigerate). Drain grebenes (cracklings).

NOTE: Schmaltz is used for shortening and seasoning in chopped liver or

lokchen kugel or eaten plain by grebenes lovers.

[Guest guest]

I am perverse, aren't I....Actually, I've put these cute tiny plastic pigs on my

menorah (kept out all the time in my living room.) Everyone except my future

mother in law thinks it's hilarious. It would be especially devious to add lard

to my chopped liver next Passover. I don't even attempt kosher in my house, so

if it's NT, then it's fair game!

Re: Liver " pate " recipe

Lard (pork fat) in chopped liver?!!? I wouldn't care, but my Aunt would

probably have hysterics. And you accuse me of not being traditional enough?

The irony is hilarious.

robin

[Guest guest]

,

Some Jewish friends of mine got into an argument (debate) that matzoh is better

for you than bread, because it doesn't use yeast. Never mind that it uses white

flour. It seems to me that many Jewish foods use oils and ingredients that

aren't healthy. But because food is such an integral part of their culture that

I doubt that many would be willing to change. My question is whether you know

of a website that addresses these issues. Maybe some Jewish recipes that are

healthier than what they are used to eating. What in the world would they

substitute for matzo, matzo balls and hallah bread?

Thanks,

Jafa

<jc137@...> wrote:

I am perverse, aren't I....Actually, I've put these cute tiny plastic pigs on my

menorah (kept out all the time in my living room.) Everyone except my future

mother in law thinks it's hilarious. It would be especially devious to add lard

to my chopped liver next Passover. I don't even attempt kosher in my house, so

if it's NT, then it's fair game!

Re: Liver " pate " recipe

Lard (pork fat) in chopped liver?!!? I wouldn't care, but my Aunt would

probably have hysterics. And you accuse me of not being traditional enough?

The irony is hilarious.

robin

[Guest guest]

I agree with you, Jafa, about the unhealthy nature of the grains eaten in Jewish

cuisine. The problem is that matzo and challah bread are ritual foods; i.e. you

are REQUIRED to eat them if you are a practicing Jew (actually, I don't know if

this is true of challah, but it is always eaten on the sabbath. Eating a bit of

matzoh during the Passover seders is VERY important ritually--like taking

communion is important to Catholics.) I think the key for your friends is

QUANTITY (passover is only once a year, at least). Also, I'm sure challah can

be made with whole grains and soaked a bit. I would not argue that matzoh is

more healthy because it doesn't contain yeast. The entire mixing and baking

process for matzoh bread must not take more than 18 minutes according to Jewish

law. No soaking=lots of phytates. I did read somewhere that eating all those

phytates in matzoh bread for one week a year is actually GOOD for the

system...but I don't remember why or how this works. I don't think Eastern

European Jewish food was necessarily unhealthy before modernization, but yes,

many kosher recipes call for veggie oil or margarine because of the meat/milk

taboo (ie no butter, even in desserts, if they will be eaten after a roast.)

Many Jews like to come up with " scientific " reasons why God's many laws in the

Torah make sense. We had a discussion a while back about why NT doesn't have

any pork recipes. IIRC, it turns out Enig doesn't eat pork due to her

religion, so Sally didn't include any pork recipes out of consideration for her

co-author. Part of me wonders why so many folks don't eat pork as part of their

religion--is there something to it? I don't know, but until someone gives me a

good reason not to eat pork ( " God says so " doesn't cut it for me) I'm going to

continue to enjoy my bacon! Judaism is FULL of laws about behaviour. What to

eat, how to dress, when to have sex, etc. Religious Jews take these laws very

seriously and often to the extreme. Don't get me wrong, I love Judaism (I'm

actually considering a conversion--my fiancee is Jewish and I already know tons

about the religion and culture) but not all traditional cuisines were/are

optimal. Remember, Price only profiled the folks who had excellent health. I'd

love to see reports on groups eating their traditional diet who were not doing

so well. Maybe most European groups fit into this category because of the

overuse of grains? The middle east is where wheat was first cultivated, right?

It goes WAAAY back there. But we know grain consumption can cause major damage.

Wonder how this figures into the current crises in the " cradle of

civilization " ????

Anyway, Here are some general sites on Jewish food:

" Kosher " defined: http://www.ou.org/kosher/primer.html

My favorite recipe site (I just adapt recipes to NT standards):

www.jewish-food.org

I could find more, but I'm out of time. Have a great holiday, everyone!

[Guest guest]

>>>>>I agree with you, Jafa, about the unhealthy nature of the grains eaten

in Jewish cuisine. The problem is that matzo and challah bread are ritual

foods; i.e. you are REQUIRED to eat them if you are a practicing Jew

(actually, I don't know if this is true of challah, but it is always eaten

on the sabbath. Eating a bit of matzoh during the Passover seders is VERY

important ritually--like taking communion is important to Catholics.)

------>hmmm...maybe i'm remembering incorrectly, but i don't recall eating

matzoh at the israeli seder i attended years ago. maybe we did eat it and i

just don't remember. i used to be married to a sephardic israeli and their

cuisine is quite different than ashkenazi (european) jews. can't say it's

more or less healthy. probably too much omega 6s as a rule, but other than

that seems similar to Mediterranean fare, although not that reported by

ancel keys!

>>>> We had a discussion a while back about why NT doesn't have any pork

recipes. IIRC, it turns out Enig doesn't eat pork due to her religion,

so Sally didn't include any pork recipes out of consideration for her

co-author.

----->i'm not sure if that was ever confirmed...my impression is that it is

a rumor...?

>>>> Judaism is FULL of laws about behaviour. What to eat, how to dress,

when to have sex, etc. Religious Jews take these laws very seriously and

often to the extreme. Don't get me wrong, I love Judaism (I'm actually

considering a conversion--my fiancee is Jewish and I already know tons about

the religion and culture) but not all traditional cuisines were/are optimal.

------>i almost converted after marrying my (now former) husband! but, it

was a bad marriage so i didn't see any point in converting just for the sake

of the future children that we were not going to have, which would've been

the only point to it, in my case

btw, i really enjoyed the food his mom used to send to him from time to

time, although it probably wasn't very healthy-mostly baked goods. i really

loved the borekas - they are spinach and cheese-filled baked phyllo dough.

yum! definitely enjoyed the traditional sephardim foods!

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

>>>>I am perverse, aren't I....Actually, I've put these cute tiny plastic

pigs on my menorah (kept out all the time in my living room.) Everyone

except my future mother in law thinks it's hilarious.

------->LOL! irreverant humor is my fave... ;-)

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

In a message dated 7/3/03 3:27:22 PM Eastern Daylight Time, jc137@...

writes:

> . I did read somewhere that eating all those phytates in matzoh bread for

> one week a year is actually GOOD for the system...but I don't remember why or

> how this works.

Who knows, but the thought is that occasional phytate overdose might chelate

some unwanted metals in the body. But afaik they chelate metals somewhat

indiscriminately so seems like just an idea to me right now. Either way, eating

it for a week isn't going to do much harm.

Chris

[Guest guest]

I read somewhere that Enig's conern about her fellow Jews eating

margarine and other fake dairy (so as not to mix meat and milk) is

what led her down the path of trans fat research.

Don't know if it's true.

> >>>>>I agree with you, Jafa, about the unhealthy nature of the

grains eaten

> in Jewish cuisine. The problem is that matzo and challah bread are

ritual

> foods; i.e. you are REQUIRED to eat them if you are a practicing Jew

> (actually, I don't know if this is true of challah, but it is

always eaten

> on the sabbath. Eating a bit of matzoh during the Passover seders

is VERY

> important ritually--like taking communion is important to

Catholics.)

>

> ------>hmmm...maybe i'm remembering incorrectly, but i don't recall

eating

> matzoh at the israeli seder i attended years ago. maybe we did eat

it and i

> just don't remember. i used to be married to a sephardic israeli

and their

> cuisine is quite different than ashkenazi (european) jews. can't

say it's

> more or less healthy. probably too much omega 6s as a rule, but

other than

> that seems similar to Mediterranean fare, although not that

reported by

> ancel keys!

>

>

> >>>> We had a discussion a while back about why NT doesn't have any

pork

> recipes. IIRC, it turns out Enig doesn't eat pork due to her

religion,

> so Sally didn't include any pork recipes out of consideration for

her

> co-author.

>

> ----->i'm not sure if that was ever confirmed...my impression is

that it is

> a rumor...?

>

>

> >>>> Judaism is FULL of laws about behaviour. What to eat, how to

dress,

> when to have sex, etc. Religious Jews take these laws very

seriously and

> often to the extreme. Don't get me wrong, I love Judaism (I'm

actually

> considering a conversion--my fiancee is Jewish and I already know

tons about

> the religion and culture) but not all traditional cuisines were/are

optimal.

>

> ------>i almost converted after marrying my (now former) husband!

but, it

> was a bad marriage so i didn't see any point in converting just for

the sake

> of the future children that we were not going to have, which

would've been

> the only point to it, in my case

>

> btw, i really enjoyed the food his mom used to send to him from

time to

> time, although it probably wasn't very healthy-mostly baked goods.

i really

> loved the borekas - they are spinach and cheese-filled baked phyllo

dough.

> yum! definitely enjoyed the traditional sephardim foods!

>

>

>

> Suze Fisher

> Lapdog Design, Inc.

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@v...