Comments on: My GNOWFGLINS Pantry List http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Sun, 12 Feb 2012 22:33:39 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Wardeh http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-28052 Wardeh Mon, 08 Feb 2010 04:59:13 +0000 http://gnowfglins.com/?p=1131#comment-28052 Kim - This is what I'd want to know - how hot do they heat the oil to get that separation? I would guess it is below the smoke point. If so, it sounds pretty natural to me. Heat enough to separate and remove the more solid oil. The the other question is - is there any detriment from using one part of the oil and not the other? Should the oil be consumed as a whole? Then again, maybe it is just like raw cow's milk that is not homogenized - the cream rises to the top and is skimmed off. At this point, it sounds okay to me, too. I'll try to make some time tomorrow to poke around and see if I can come up with any other info. Have you missed the sale? Hope not! Kim – This is what I’d want to know – how hot do they heat the oil to get that separation? I would guess it is below the smoke point. If so, it sounds pretty natural to me. Heat enough to separate and remove the more solid oil. The the other question is – is there any detriment from using one part of the oil and not the other? Should the oil be consumed as a whole? Then again, maybe it is just like raw cow’s milk that is not homogenized – the cream rises to the top and is skimmed off. At this point, it sounds okay to me, too. I’ll try to make some time tomorrow to poke around and see if I can come up with any other info. Have you missed the sale? Hope not!

]]> By: Kim http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-28049 Kim Sun, 07 Feb 2010 22:54:31 +0000 http://gnowfglins.com/?p=1131#comment-28049 Okay, here is the reply I got from Tropical Traditions. I think from what I'm reading it sounds okay, but it's all a bit scientific and confusing. Yikes! I'm not sure the question was really answered... What do you make of it? "Thank you for your inquiry. There are two types of fat molecules in Palm Oil, and one is lighter than the other. Sometimes the manufacturers of palm oils will heat the oil so there is a separation of the oils and will remove the oil that is lighter in color, and more solid. This is referred to as fractionated palm oil. Our Palm Shortening is fractionated Palm Oil. Palm shortening is derived from palm oil (read about Virgin Palm Oil here: http://www.tropicaltraditions.com/red_palm_oil.htm). In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. The melting point of our Organic Palm Shortening is 97 degrees F., making it very shelf stable. It is NOT hydrogenised, and contains NO trans fats! It is great for deep-fat frying and baking, and is not prone to rancidity. Since it has been separated from some of the unsaturated portion of the oil, it is colorless and odorless, and will not affect the taste of foods like Virgin Palm Oil does. If taste is needed in applications, then Virgin Coconut Oil, Extra Virgin Olive Oil, or Sesame Oil can be added for great baked or fried foods!" Okay, here is the reply I got from Tropical Traditions. I think from what I’m reading it sounds okay, but it’s all a bit scientific and confusing. Yikes! I’m not sure the question was really answered… What do you make of it?

“Thank you for your inquiry. There are two types of fat molecules in Palm Oil, and one is lighter than the other. Sometimes the manufacturers of palm oils will heat the oil so there is a separation of the oils and will remove the oil that is lighter in color, and more solid. This is referred to as fractionated palm oil. Our Palm Shortening is fractionated Palm Oil.

Palm shortening is derived from palm oil (read about Virgin Palm Oil here: http://www.tropicaltraditions.com/red_palm_oil.htm). In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. The melting point of our Organic Palm Shortening is 97 degrees F., making it very shelf stable. It is NOT hydrogenised, and contains NO trans fats! It is great for deep-fat frying and baking, and is not prone to rancidity. Since it has been separated from some of the unsaturated portion of the oil, it is colorless and odorless, and will not affect the taste of foods like Virgin Palm Oil does. If taste is needed in applications, then Virgin Coconut Oil, Extra Virgin Olive Oil, or Sesame Oil can be added for great baked or fried foods!”

]]> By: Wardeh http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-27839 Wardeh Mon, 01 Feb 2010 01:52:49 +0000 http://gnowfglins.com/?p=1131#comment-27839 Thank you, Kim. I'm looking forward to hearing what you find out. Thank you, Kim. I’m looking forward to hearing what you find out.

]]> By: Kim http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-27808 Kim Sun, 31 Jan 2010 05:38:58 +0000 http://gnowfglins.com/?p=1131#comment-27808 Sure! I'll contact them and let you know what they say. :) Sure! I’ll contact them and let you know what they say. :)

]]> By: Wardeh http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-27793 Wardeh Sat, 30 Jan 2010 18:33:52 +0000 http://gnowfglins.com/?p=1131#comment-27793 Kim - I'm not really sure. The only thing that concerns me is they don't specify what kind of processing pulls out the unsaturated fats (this is what makes it solid). I think we should contact them to find out more. Would you be willing to do this and let me know what you find out? Kim – I’m not really sure. The only thing that concerns me is they don’t specify what kind of processing pulls out the unsaturated fats (this is what makes it solid). I think we should contact them to find out more. Would you be willing to do this and let me know what you find out?

]]> By: Kim http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-27791 Kim Sat, 30 Jan 2010 17:36:22 +0000 http://gnowfglins.com/?p=1131#comment-27791 Hi Wardeh! What do you think of Organic Palm Shortening? I saw Tropical Traditions is having a big sale on it, but I guess I don't know if it's an okay or recommended fat? I see a lot about palm oil, but not the shortening. What do know about it? Thanks! Here's the link to the product. http://www.tropicaltraditions.com/organic_palm_shortening.htm Hi Wardeh! What do you think of Organic Palm Shortening? I saw Tropical Traditions is having a big sale on it, but I guess I don’t know if it’s an okay or recommended fat? I see a lot about palm oil, but not the shortening. What do know about it? Thanks! Here’s the link to the product.
http://www.tropicaltraditions.com/organic_palm_shortening.htm

]]> By: Wardeh http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-21418 Wardeh Mon, 20 Apr 2009 14:35:44 +0000 http://gnowfglins.com/?p=1131#comment-21418 Mindy :D You found me out! Yes, those would be exceptions. But... it has been over a year since we've purchased pineapple or bananas. We try to be 100% local or regional with our fresh food. Of the pantry staples that can be stored, we will try to do local, but purchase from elsewhere if not available locally. Mindy :D You found me out! Yes, those would be exceptions. But… it has been over a year since we’ve purchased pineapple or bananas. We try to be 100% local or regional with our fresh food. Of the pantry staples that can be stored, we will try to do local, but purchase from elsewhere if not available locally.

]]> By: Mindy http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-21417 Mindy Mon, 20 Apr 2009 13:23:11 +0000 http://gnowfglins.com/?p=1131#comment-21417 I noticed that you listed bananas and pineapple. Are those exceptions (like, say, olive oil) to the local, seasonal "rule"? Great list! I noticed that you listed bananas and pineapple. Are those exceptions (like, say, olive oil) to the local, seasonal “rule”?

Great list!

]]> By: Wardeh http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-4055 Wardeh Wed, 21 May 2008 22:08:42 +0000 http://gnowfglins.com/?p=1131#comment-4055 <em>Thank you, Sangeeta. The article certainly makes it sound serious. I had no idea BPA was in metal cans! When reading, the Eden Foods tomatoes in BPA-free cans caught my eye, but then further on it says they still contain a trace of BPA. What you're suggesting -- freezing tomatoes -- is just what I would like to do. I think it would work either to can or to freeze. I did both last summer when I received several boxes of very ripe organic tomatoes from a friend. They're wonderful to have on hand. Sadly, almost all that I preserved is gone now. If you freeze, leave room for the tomatoes to expand. I am trying to think of the canned foods I buy -- tomatoes; coconut milk; canned sweet potatoes and pumpkin; and olives. I could probably get around the sweet potatoes and pumpkins by cooking, freezing and pureeing enough to last all year. Olives? We could do without, or use sparingly. Like you, it is the tomato products that we use often and they always come in a can! Thanks for sharing the article, Sangeeta. I think it is important for us to do what we can to avoid leaching chemicals into our food, but in case we can't avoid it, I am glad that we can trust God for the ultimate results! </em> Thank you, Sangeeta. The article certainly makes it sound serious. I had no idea BPA was in metal cans! When reading, the Eden Foods tomatoes in BPA-free cans caught my eye, but then further on it says they still contain a trace of BPA.

What you’re suggesting — freezing tomatoes — is just what I would like to do. I think it would work either to can or to freeze. I did both last summer when I received several boxes of very ripe organic tomatoes from a friend. They’re wonderful to have on hand. Sadly, almost all that I preserved is gone now. If you freeze, leave room for the tomatoes to expand.

I am trying to think of the canned foods I buy — tomatoes; coconut milk; canned sweet potatoes and pumpkin; and olives. I could probably get around the sweet potatoes and pumpkins by cooking, freezing and pureeing enough to last all year. Olives? We could do without, or use sparingly. Like you, it is the tomato products that we use often and they always come in a can!

Thanks for sharing the article, Sangeeta. I think it is important for us to do what we can to avoid leaching chemicals into our food, but in case we can’t avoid it, I am glad that we can trust God for the ultimate results!

]]> By: Sangeeta http://gnowfglins.com/2008/05/17/my-gnowfglins%e2%84%a2-pantry-list/comment-page-1/#comment-4049 Sangeeta Wed, 21 May 2008 21:32:24 +0000 http://gnowfglins.com/?p=1131#comment-4049 Below is a link to an article. I actually think that BPA is a serious concern based on what I have read. I think that acidic foods (tomatoes?) are worse for leaching out BPA from lining of cans. What I would like to do for tomatoes (since I used them a lot in cooking) is to buy a bunch of organic tomatoes (have to identify from where?) and make paste/sauce and freeze in glass bottles. Do you think that this would work? http://health.usnews.com/usnews/health/articles/070808/8bisphenola.htm Below is a link to an article. I actually think that BPA is a serious concern based on what I have read. I think that acidic foods (tomatoes?) are worse for leaching out BPA from lining of cans. What I would like to do for tomatoes (since I used them a lot in cooking) is to buy a bunch of organic tomatoes (have to identify from where?) and make paste/sauce and freeze in glass bottles. Do you think that this would work?

http://health.usnews.com/usnews/health/articles/070808/8bisphenola.htm

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