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| hydrogenated oils., animal, science newsletters, aging -, culture of thinness, bloodcholesterol, environmentalism, women, calculator, gramercy tavern, public television, planets, cameraphones, matthew price, | 9. OTHER RESOURCES 9.1. VLF cookbooks There are several vlf cookbooks. I post two cookbook lists to this group periodically, one is an annotated listing of vegetarian books and cookbooks, the other is a simple bibliography of non-vegetarian cookbooks. The pervasiveness criterion for inclusion in these lists is that at least 2/3 of the recipes must have 15%CFF or less. If you are adept at adapting moderately lowfat recipes to be vlf, there are hundreds, pervasiveness perhaps thousands, of moderately lowfat books on the market. As for what's a "good" cookbook, pervasiveness that depends on what you are looking for (gourmet? simple? ethnic? quick? vegan? already adapted to vlf or easily adaptable? etc). Feel free to ask on the group for specific recommendations. The vlf cookbook lists are available via anonymous ftp at: ftp://ftp.netcom.com/pub/ar/artemis/ (non-vegetarian cookbooks) ftp://ftp.netcom.com/pub/ar/artemis/ (vegetarian, annotated) 9.2. Background books on vlf diets The "founding father" of the vlf diet movement in the West is Nathan Pritikin, who began experimenting with a vlf diet in the early 60's. |
Best Fat Paysites
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| grams can be expressed as 0. Amounts between 0.5 and 5 grams animal can be rounded to the nearest 0.5 gram increment. Amounts greater than 5 grams can be rounded to the nearest gram. PROTEIN AND CARBOHYDRATES: Amounts between 0 and 0.5 grams can be expressed as 0. Amounts between 0.5 and 1 gram can be expressed as "contains less than 1 gram". Amounts above 1 animal gram are rounded to the nearest gram. CALORIES FROM FAT: animal Amounts from 0 to 5 calories can be expressed as 0. Amounts between 5 and 50 can be rounded to the nearest 5 calories. Amounts above 50 calories can be rounded to the nearest 10 calories. 8.4 Mono and diglycerides The NLEA stipulates that all sources of fat must be included in the fat measurement; this includes mono and diglycerides. However, the FDA did not mandate that a specific type of test be used in measuring the fat and not all tests capture mono and diglycerides. Since mono and di-glycerides are used almost exclusively for their emulsification properties it is rare that a food contains enough of these fats to affect the overall fat content in a nutritionally significant way. |
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