Weezl and friends Phase 2 -giving it a whirl for Shirl! Testing meal plan for a month

weezl74

thanks sandra

Right, weezl kitchen reports so far

asda SP baked beans, no change of weight on heating
grana padano, no change of weight on heating
kitty's red peppers, no change of weight on heating (and escaping liquid will be held in the dish)

rice on the boil now.

Can't find any pasta shapes, will carry on hunting, think they're in kessie's wardrobe....

Allegra

weezl74 wrote: »

*whingy voice, little lost girl sad expression adopted *

But she might be eating it now and it might not be ok nutritionally

It might not be perfect, but it won't kill her. We all ate it for a month, and do you see us panicking ? You do not. So chillax, 'k ?

aless02

Allegra wrote: »

I can do some of that tomorrow - which ingredients are most questionable and need to be done soonest ?

For my potassium research, the most vulnerable were pasta, rice & chickpeas. Carrots, peas and potatoes at a slightly reduced amount. However, it may be different for other ingredients.

weezl74

aless02 wrote: »

For my potassium research, the most vulnerable were pasta, rice & chickpeas. Carrots, peas and potatoes at a slightly reduced amount. However, it may be different for other ingredients.

good report Lieutenant Aless

right ho, we'll get onto those asap

my rice is cooking now, and I shall also do potato

Allegra

aless02 wrote: »

For my potassium research, the most vulnerable were pasta, rice & chickpeas. Carrots, peas and potatoes at a slightly reduced amount. However, it may be different for other ingredients.

Smashing I have just put a load of pulses to soak, including chickpeas, so I can do those, and I have rice and pasta too, so can do those as well.

Allegra

Oh, okay, so Weezl's doing rice - chickpeas and pasta for me then

HowlinWolf

Weezl, I'm just downloading McCance and Widdowson's integrated food dataset to see if that will be of any use. There is what looks like an interesing article on the USDA site which talks about how the nature and amount of nutrients change in the cooking process which has some tables in but I only had chance for a very brief skim read.

aless02

I feel really guilty at having made weezl panic and go sad-face!

someone may want to do onions as well, though not high in potassium, there may be another nutrient which we're relying on them for? There was no data for cooked orange, lemons or apples with the peel so while relevant to our nutrients-leaking-out-with-cooking, finding the cooked data may be very difficult. BN squash had a small change, but should only lose minimal water weight with the roasting process.

(had rice for dinner, wish I had known about this before because then I could've helped!)

SusanC_2

weezl74 wrote: »

right come on weezl, pulls self together!

ok a few things to check first..

Lesley, to the best of your knowledge, how much of the cals and fat info is based on raw weight data, rather than Aless' revised method above?

Deep breaths.

OK that's the first 2 claims we've made, fat and cals, can't really solve that one til lesley pops back...


ok what else have we said?

5 a day, well 5 is 5 is 5 so that should still be fine...

transfats, still none.

Possible problem, calcium, however due to originally having gone with american calcium RDA we have actially over provisioned shirl and kitty in calcium by approx 40-45% so should be ok there but need to check...


feverish brain whirring away, back in a minute!

If it's any use, I very much doubt a significant change (if any) would be made to calories or fat by cooking - it's the vitamins and minerals which would be affected.

HowlinWolf

WEEZL READ THIS BEFORE YOU COOK 100g OF EVERYTHING IN YOUR CUPBOARD

Okay weezl I've had a quick skim of the mccance and widdowson data base (and I mean quick) it does raw and cooked nutrients for some foods that we use eg white pasta raw, white paste cooked, bacon raw grilled etc. Porridge made with water, porridge made with milk and water etc.
It has masses of information on thousands of foods and brands in various states of raw and cooked all broken down into vitamins, minerals, acids etc etc. I don't completely understand it but there is a user guide