Keto Means
Keto Means
Photo: KoolShooters
Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.
If signs and symptoms of liver disease do occur, they may include: Skin and eyes that appear yellowish (jaundice) Abdominal pain and swelling....
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Consuming too many carbs can kick your body out of ketosis — and it takes several days to 1 week to get back into it. In the meantime, your weight...
Read More »Why blanch vegetables before freezing? Blanching vegetables before freezing them is critical to their quality, but not their safety. Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack. It is critical to use the correct blanching time for the vegetable and size (see table below). Under-blanching stimulates enzyme activity and thus is worse than no blanching. Over-blanching leads to partial cooking and causes loss of flavor, color, vitamins and minerals. For home freezing, the most satisfactory way to blanch all vegetables is in boiling water. General instructions for water blanching follow: Use a blancher with a blanching basket and cover, or fit a wire basket into a large pot with a lid. Use one gallon water per pound of prepared vegetables. Put vegetable in blanching basket and lower into vigorously boiling water. Place lid on blancher. The water should return to boiling within 1 minute, or too much vegetable is being used for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing. Immediately plunge basket of vegetables into a large quantity of cold water, 60ºF or below. Change water frequently or use cold running water or ice water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching. Drain vegetables thoroughly after cooling. Extra moisture can cause loss of quality when vegetables are frozen.
Coffee is another nearly calorie- and carb-free favorite that's safe for the keto diet. Like tea, it can be consumed hot or iced ( 5 ). Coffee...
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Yes! Pure, Raw (not pre-cooked) oatmeal is also a great source of resistant starch; an important component in the Keto diet. And 1/4 cup to 1/2 cup...
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The military diet, also called the 3-day diet, is a short-term, rapid weight loss diet that claims to help you lose up to 10 pounds (4.5 kg) in a...
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Ultimately, the most definitive way to determine whether or not you are in ketosis is to test your ketone levels! Commercial ketone test strips are...
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10 Common Keto Diet Mistakes Causing You to Stall Not Eating Enough Fat. Eating Too Much Protein. Eating Too Many Calories. Not Replenishing Your...
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It typically takes 2–4 days to enter ketosis if you eat fewer than 50 grams of carbs per day. However, some people may take longer depending on...
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