Food

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General

Diet


Meals

Glycemic index

  • https://en.wikipedia.org/wiki/Glycemic_index - The glycemic index of a food is defined as the incremental area under the two-hour blood glucose response curve (AUC) following a 12-hour fast and ingestion of a food with a certain quantity of available carbohydrate (usually 50 g). The AUC of the test food is divided by the AUC of the standard (either glucose or white bread, giving two different definitions) and multiplied by 100. The average GI value is calculated from data collected in 10 human subjects. Both the standard and test food must contain an equal amount of available carbohydrate. The result gives a relative ranking for each tested food.

The current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. This has the advantages of being universal and producing maximum GI values of approximately 100. White bread can also be used as a reference food, giving a different set of GI values (if white bread = 100, then glucose ≈ 140). For people whose staple carbohydrate source is white bread, this has the advantage of conveying directly whether replacement of the dietary staple with a different food would result in faster or slower blood glucose response. A disadvantage with this system is that the reference food is not well-defined.

Classification GI range Examples
Low GI 55 or less poppy, sesame; most whole intact grains (durum/spelt/Khorasan, kamut wheat, millet, oat, rye, rice, barley); most vegetables, most sweet fruits (peaches, strawberries, mangos); tagatose; fructose; mushrooms; chillies
Medium GI 56–69 not intact whole wheat or enriched wheat, pita bread, basmati rice, unpeeled boiled potato, grape juice, raisins, prunes, pumpernickel bread, cranberry juice, regular ice cream, sucrose, banana
High GI 70 and above white bread (only wheat endosperm), most white rice (only rice endosperm), corn flakes, extruded breakfast cereals, glucose, maltose, maltodextrins, potato, pretzels, bagels

Fasting

Food

  • Examine.com - an independent organization that presents un-biased research on supplements and nutrition. We currently have over 25000 references to scientific papers.

Vegetables

Fruits

Herbs and spices

  • https://en.wikipedia.org/wiki/Herb - In general use, herbs are any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant (either fresh or dried), from a "spice", a product from another part of the plant (usually dried), including seeds, berries, bark, roots and fruits. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food. Herbs can be perennials such as thyme or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be shrubs such as rosemary, Rosmarinus officinalis, or trees such as bay laurel, Laurus nobilis – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. Also, there are some herbs such as those in the mint family that are used for both culinary and medicinal purposes.

Grains

  • https://en.wikipedia.org/wiki/Gluten a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair products, and other dermatological preparations.

Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

Fungi

Oil

Fish

Meat

Sushi

Bugs

Soylent

Other

Safety

Cooking

Recipes


Batter


Crêpe

Scotch pancake

One
  • 200g plain flour
  • 1 tbsp baking powder
  • Pinch of salt
  • 1 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 large egg
  • 300 ml milk
Two
  • 50g caster sugar
  • 100g flour (plain or self-raising)
  • 1 egg
  • Splash of milk


Burgers

Chips

Rice

Other

Hummus

Jam

Frosting

Caramel sauce

Baking

Bread


Cookies

Mug cake

3 tablespoons of plain flour
3 tablespoons of caster sugar
1 egg
(mix that lot together then add)
3 tablespoons of oil (I used olive oil)
2 tablespoons of golden syrup
Mixed spice to taste

Zap in the microwave for 2 mins (my microwave is 800 watt, so add or remove time depending on your  mocrowave)

Nom!

Vegan

Foraging

Molecular Gastronomy

Tools

  • https://en.wikipedia.org/wiki/Bain-marie - also known as a water bath or double boiler in English) is a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.



Supplements

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