Can’t really cook this way oil-free though. I roast my food in a toaster oven, on a parchment paper-lined baking sheet. Took some getting used to, but I find it more convenient too.
Heart disease and diabetes are very prevalent in my family, so I generally try to keep my diet in the direction of the Esselstyn guidelines. I’m currently not entirely strict about it, it’s a work in progress.
Admittedly the science of added oil vs no oil is very much an open question still, and much more studies need to be done to see if Esselstyn’s relatively extreme restrictions truly make a real difference. Still, it’s a safe diet, it’s designed by heart specialist specifically for treating heart disease, and from what I’ve seen it appears to be the most promising option out there. Also, if it ever does become proven that atherosclerosis can be reversed - particularly through lifestyle interventions - I think that’s really cool and exciting.
As a sidenote, for general populations, Harvard currently has the strongest evidence supporting the idea that a little oil is fine, as long as you’re choosing the right ones.
Thanks, but I wouldn’t say it’s something unique to me. If you look at the top 10-15 causes of death, Heart disease is generally number one. On top of that, many of the other top causes are diet-related diseases as well. In other words, diet is arguably the number one cause of death and disease in industrialized nations. I just think it’s sad that so many people suffer their whole lives and die prematurely from causes that are so very preventable.
Can’t really cook this way oil-free though. I roast my food in a toaster oven, on a parchment paper-lined baking sheet. Took some getting used to, but I find it more convenient too.
You might actually not be better off with parchment paper, it is nonadhesive thanks to fluorinated compounds (PFAS) or silicone in most cases
This is what I get:
https://ifyoucare.com/baking/p/parchment-baking-paper
Why would you want to cook without any oil?
Heart disease and diabetes are very prevalent in my family, so I generally try to keep my diet in the direction of the Esselstyn guidelines. I’m currently not entirely strict about it, it’s a work in progress.
Admittedly the science of added oil vs no oil is very much an open question still, and much more studies need to be done to see if Esselstyn’s relatively extreme restrictions truly make a real difference. Still, it’s a safe diet, it’s designed by heart specialist specifically for treating heart disease, and from what I’ve seen it appears to be the most promising option out there. Also, if it ever does become proven that atherosclerosis can be reversed - particularly through lifestyle interventions - I think that’s really cool and exciting.
As a sidenote, for general populations, Harvard currently has the strongest evidence supporting the idea that a little oil is fine, as long as you’re choosing the right ones.
I’m sorry that is something that you have to deal with while cooking.
I’m glad that you have a plan and stuff to mitigate it.
Thanks, but I wouldn’t say it’s something unique to me. If you look at the top 10-15 causes of death, Heart disease is generally number one. On top of that, many of the other top causes are diet-related diseases as well. In other words, diet is arguably the number one cause of death and disease in industrialized nations. I just think it’s sad that so many people suffer their whole lives and die prematurely from causes that are so very preventable.