- jet@hackertalks.comEnglish1 month
I have trouble convincing cooks not to add anything to my food, i still get lots of spice and garlic no matter what i say! it’s not a terrible burden
1 monthMy trouble with herbs and spices when cooking is that they tend to stick to the pan more than the steak does, and I have to do more work to clean up after. So I’ve mostly stopped using any flavouring whatsoever, purely out of laziness.
Yes, but since they’re only used in small amounts to flavour food it’s not a big deal compared to consuming large amounts of plant matter for other purposes.
- jet@hackertalks.comEnglish1 month
small amounts to flavour food it’s not a big deal
for most people, there are some people who need to cut out even spices before lingering issues recover. Not trying to be pedantic, but spices are playing inside the budget of most people’s inflammation tolerance levels - which we should be up front about.
- ltxrtquq@lemmy.mlEnglish1 month
The health benefits of herbs and spices are attributed to their active chemicals, including antioxidants, anti-inflammatory agents, antibacterials, and others. Thus, incorporating herbs and spices into food products offers substantial advantages in terms of functionality and provides medicinal and nutritional benefits.
https://www.sciencedirect.com/science/article/pii/S1756464625002245
What is your claim based on? Do you have any sources or additional reading you could point me to? I found a paper about contaminated spices, but that doesn’t seem like what you’re talking about.
It is based on logic and facts.
- Premise 1: All plants contain toxins.
- Premise 2: There is no nutrition in plants that cannot be obtained by other means.
- Conclusion: Don’t eat plants.
I see from your comment thread with Jet that you are likely here to sea-lion and not have good faith discussion. If you’d like to actually talk about why we live this way, cite studies that you personally have read that can prove cause and effect. If they cannot, then it would help us greatly if you try to meet the Bradford-Hill criteria.
If you wish to make claims about the properties of plants, such as
toxins aren’t in parts of the plants that are eaten
toxins are destroyed by cooking the food
Please provide details about the toxin, where in the plant it is found, its mechanism of action, safe dosage, and how much is destroyed by application of heat.
I won’t be responding any further unless you meet these conditions. If you are genuinely curious, then I encourage you to peruse the posts in this community and its sister community, c/ketogenic.
- jet@hackertalks.comEnglish1 month
https://www.who.int/news-room/fact-sheets/detail/natural-toxins-in-food
plus lectins, allergies, etc, etc.
- 1 month
I’m hallucinating this entire thread, right? This conversation cannot possibly be happening in real life. “Herbs are unhealthy.” I hit my head at some point, and this is some kind of fever dream.
- PapaStevesy@lemmy.worldEnglish1 month
No, they’re awesome. People in this thread trying to convince themselves the unhealthy part of KFC is the proprietary flavor blend 🤣🤣🤣
The unhealthy part of KFC is the breading and the industrially refined seed oils. The spices are negligible if you look at the amounts used.
- PapaStevesy@lemmy.worldEnglish1 month
You can’t look at the amounts used, it’s a proprietary seasoning blend
- fodor@lemmy.zipEnglish1 month
How to say you don’t understand cooking without saying you don’t understand cooking.
- Psythik@lemmy.worldEnglish1 month
If you’re British, sure. The rest of the developed world prefers their food to have flavor.
