Healthy Food Guide IX – What is Different in Practice.

Healthy Good Foods

The food separation could bring even some diehard kitchenprofi small problems, namely saying goodbye to traditional cooking methods. Here is a brief overview of the main changes demanded by the food combining principle. Of course the whole thing has to do, with the group affiliation of the food, although this might not be immediately clear to the beginners.

Food binding:

Protein-containing foods such as for example sliced meat with sauce, you have to bind with Biobin, a binding-agent of locustbread, which is carbohydrate-free. It is considered neutral. It is used very economically (in a can there is for about a measuring spoon) and has only 30 calories per 100 grams. Since one will use it bz the gram, the calories will not count as a treat. Biobin is suitable for binding and thickening hot and cold dishes, such as all types of sauces, creamy soups, cold dishes of fruit, desserts and creams. It is stirred into the cold food or mixed in a small amount of cold liquid.

Prepare salad dressings:

If the salad ingredients are from the protein foods group (cooked meat, fish, fruits, cheese at 45%) , prepare for it a dressing out of lemon juice (protein group) and sour milk products, cream or oil (all neutral). Neutral and thus suitable for the dressing, is homemade mayonnaise (watch the calories!). For carbohydrate salad (potatoes, rice, pasta, cereal), use only neutral dressings, for example, cream, sour milk products (yogurt, buttermilk, kefir, sour milk), for the acid component, take fermented whey concentrate (Molkosan), or Brottrunk (zou can find it in health food stores and in many bakeries). Season the dressing with your herbs, mix in some fresh germ buds and taste with spices and with a little sea salt.

Preapring breaded meat:

Meat belongs to the protein foods group. The classic breading, flour and bread crumbs or is considered to be part of the carbohydrates group. Therefor, for breading meat and fish, you should use products of the neutral or the protein group: You cancover the seasoned meat with soy flour (protein group), then dip it into scrabled egg (protein group) and turn in finely ground nuts (neutral group). In the nuts, you can also mix parmesan cheese (protein group). The crust is of course not as beautiful as conventionally fried meat, but it is worth a try. Of course, you can also forget the breadcrumbs, which in fact a very high-calorie affair, especially since both the breading with nuts and cheese contains quite a lot of fat and even more fat you would add by deepfrying.
Your tasty, expensive meat or fish fillet would bring a lot less calories on your plate without breading or being deepfried!

How to make a stronger Desserts :

Carbohydrates desserts you mix with the usual food starches (carbohydrate group) or with neutral gelling agents and binders such as gelatin, agar-agar, Biobin, whipped cream, egg yolk. Desserts made out of food from the protein group are only mixed with neutral gelling and binding agents.
Egg whites can be used to lighten and expand the volume of cream dishes, as it was used for traditional zabaglione. It is approved in the food separation, because it is raw egg white.

Special feature: The apple

The apple takes the food combining a “hybrid position”. Is it crisp and fresh, sour and juicy, it belongs to the protein group. If it is a sweet apple with floury texture, it is considered to be part of the carbohydrates. In our recipes it is always specified exactly what Apple is meant.

You should check the following Links for more and detailed Information too.
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Healthy Food Guide I
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Healthy Food Guide IV
Healthy Food Guide V
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