Hello! I just received my nutritional plan and discovered I am a protein type. I have three questions:
(1) I was surprised to see only dark meat for poultry - is that true, or can you have white meat occasionally?
(2) By reading other posts under protein type, someone mentioned not using vinegar - somehow I missed that - Is that true, and is lemon juice ok in dressings, marinades, etc?
(3) In my daily emails from mercola.com, sometime while back he was talking about cooking meats (chicken, burgers, etc) in a 225-degree oven. Can you tell me where I can resurrect those instructions, or can you reiterate them? It seemed to me that the cooking times were not very long considering the lower temperature in the oven and I was concerned that I missread.
Thanks,
Bonnie
Hi Bonnie,
for your third question i think here it is:
Ideally, you'd want to be cooking your food in a slow cooker on the low setting, because that, again, will be using a low heat. But if you have to use the oven, then Jim recommends that the cap point, the top temperature you should use, is 225° F.
Bear in mind, this does affect the cooking time somewhat. At 225°F, you'll need to add approximately 50% over and above the original cooking time, in essence, 150% of the original cooking time in total.
EXAMPLE: If a food would normally cook at 350° F for 1 hour, it will need 1½ hours to cook at 225° F.
Francis Stevens
Question Everything??? - a guide to self discovery
Question 1: Although you 'can' eat white meat occasionally, it's ideal and best for your nutritional type to consume the dark meat. You can deviate from the meal plan 10% of the time or so, but for the first month or two I would really recommend sticking to the suggested foods so you can properly diarize how the food affects you.
Question 2: I haven't read the post with not using vingar - I use balsamic/apple cidar vinegar as a marinade when I choose to (I'm a protein type as well) Lemon juice may be too glycemic for most protein types.
Question 3: I think this was already answered, cooking time will inevitable increase if the temperature is decreased!
Happy health!
Uh-oh Something tells me my George Foreman grill isn't on the approved list!
It's definitely not on the list. #1: It's teflon coated and #2 it cooks at far too high of temperature.
I used to have one, but even when I didn't know what I know now, the high heat tended to dry food out before it cooked all the way through. Get yourself some cast iron pans - they take a little getting used to but I love them so much now!