>brief intro:
>I read this list when I have time, and I've posted before under my
>unmarried name
>of Lauri Light. It's now Lauri Paris..... Why does Cordain promote over &
>over in his recipes the use of flax oil in cooking? This makes no sense to me.
>Sally Fallon recommends soaking nuts and roasting them at very low temps, less
>than 150, to preserve the fat quality. Then she includes using these precious
>nuts in all sorts of recipes that involve heating to temperatures much higher
>than this!...
>Comments?
>
>Lauri Paris
>Santa Cruz


Yeah. I can't agree with Cordain on this, either, and also can't figure out
his approval of canola oil. He says little to nothing about how to choose
and care for oils, and doesn't really address the MUFA and saturated fat
issue all that completely. I was, as some folks had said previously, a
little disappointed in the lack of scientific explanation, even though I
can understand why the book is pitched the way it is.

I would never heat nuts, and don't see how that can preserve any quality.

ginny

p.s. Had to ask - it's a real long shot - I knew a Feldenkrais practitioner
named Seth Paris who moved to Santa Cruz; did you marry him?


All stunts performed without a net!