I've been enjoying the healthier direction you've been taking the channel for a while now. I love plant based bacon and burgers as much as anyone but it's good to have variety and always be looking for new ground to cover. Curious if you plan to do another book at some point down the road. I bought your previous one a couple years ago and I could see a sequel aimed at health-conscious folks being successful.
Thank you so much!!!! No sequel lined up yet! Im working on some new recipes to add to the current book for a rerelease and updated version! It would be fun to write a healthier version! We'll see, this is going to be a busy year!! BUT Thank you so much for following along and for picking up the original book!!
I have not had a cold mac-n-cheese since I was of college age and too lazy to reheat the one I'd made earlier, but this looks like it could be tasty. I had always heard that the starch stabilizes after many hours of cooling, which is what makes it resistant, and that this chemical change is not reversed in reheating, so I guess you could just make this a day ahead of time, and reheat it for serving and still get the benefits. Thanks for posting 🙂
Yeah, you could totally reheat it!!! I was going to add that in, but I felt like just where it was at was a good spot to leave it off. There is some science that shows that you can only reheat it to a certain point where there wasnt a chemical change.. I think between 130-145º f but I needed to do a bit more research!
I feel like you’re reading my mind. Right before my weekly meal prep I come up with a dish I want to focus on and it always turns out your vids are exactly what I’m trying to create 🤣🙌 THANK YOUUUU❤
I have never heard of pH influencing the content of resistant starches but cooling (preferably overnight) after cooking, just as in the case of potatoes, definitely helps a lot too! Making more pasta and using it the next day in a pasta salad is probably one of my fave things to do :D Also, I am glad you're still able to enjoy tasty food while making it more suitable for your new lifestyle! I am sure it'll keep you on this journey much longer (and happier) especially as you're not obsessing over it and still having occasional "treats" (like burgers etc). Sending you lots and lots of love Mark!
I like to use chickpea based pasta and it tends to get really foamy, like way more than regular pasta. I'm gonna try this baking soda trick and see if it improves the texture of the pasta in the end, it usually feels kinda undercooked to me.
It can be disheartening to hear vegan channels talk about carbs bad, high protein, like we need extra. But, at the same time adding lots of sodium and oil. Carbohydrates ARE the human body's source. But, the extreme processed, where the fiber has been taken out, shouldn't be eaten at all.
This mac-n-cheeze is really good. One of the best I've tried and super easy to make. I substituted yellow mustard for the mustard powder, lactic acid, turmeric, and salt figuring it was the equivalent of those four things anyway and it turned out great.
Great vid. Really urge you to try Brown rice pasta by the brand "Jovial". Its whole grain so healthy compared to refined wheat pasta and surprisingly tastes just as good. You wont look back!
I don't care about carbs but I do care about a good mac and cheese. The problem with Daiya cheese for me, and especially the mac and cheese, is the sweetness. Why does it taste so sugary? So I'm looking forward to trying this.
Are you doing carb cycling or keto for vegans(if thats a thing😂) every since we went vegan we're eating more carbs, nice to see you are offering alternatives,❤❤
I’m not plant based, though I’m not a big meat eater. Don’t get me wrong, I love meat but I tend to find that it’s way too heavy on my system. I really enjoy plant based alternatives to add into my weekly rotation! Makes me feel a lot better and it’s a lot easier to get more fibre into my diet. Love to see videos like this!
So baking soda is super high in sodium. Does that count as salting the pasta water? Or would you add regular salt too? I always wonder if baking soda contributes a salty flavor or not
Baking soda is sodium bicarbonate, a mild base. It does provide dietary sodium. However, since it contains a lower percentage of sodium per molecular weight than normal table salt (sodium chloride), you get less dietary sodium per gram than table salt.
dont forget, nutritional yeat is one of the best sources of allll types of necessary b vitamins and micro nutrients too, AND is a non-animal source of complete protein! thanks a bunch for the nut free recipe, man! 😁 do you watch Dr Karan?
i ate 3 bowls of brown rice yesterday 1500 calories of it i love carbs but i weigh 106 so i really need it ive tried eating more fats and protein but never gained weight wish me luck haha and your mac and cheese look so good way better than daiya and i can actually make it low sodium instead of gettin 2000mg from daiya
This type of resistant starch is known as RS3, or retrograde starch/amylose. It occurs specifically after moist-heat cooking when the starch has gelatinized and then cooled. It forms crystaline structures that are harder to digest. (Advanced Nutrition and Human Metabolism 8th ed)
BUT what we typically think of as dietary fiber is usually RS1, which are "starch granules that are physically inaccessible to digestion due to their location within a section of the plant’s structure". A whole wheat or bean pasta would have a similar (but measurable) end result, and it can be warm!
Yeah, this is the same science behind why potato salad is considered a resistant starch. I bet this cheese sauce would make a wonderful, cold potato salad, au gratin!
Though cold mac and cheese isn't bad if you try thus with gluten free pasta, you will fail. This is because the starches you have to use harden in the fridge. If you overcook it becomes mush. I have tried 11 different kinds and I think this is just the nature of the pasta. If you aren't vegan, try using a broth with protein when you boil it. It doesnt negate carbs but adds some protein. Then after I add a little starch to the broth water to make gravy.
Hi Help....i bought Bragg's Nutritional Yeast...It has No cheezeeee flavor, kind of bland, with a bitter after taste. I remember years ago, when I raised birds, I would by yeast flakes for them. I tasted it an it had a wheat kind of test, an slightly sweet after taste..I dont remember the brand... What brand has the best Flavor...
Thanks to nutrition facts and how not to age, I'm aware that unless you restrict your protein intake you'll age about twice as fast. Maybe post recipes that restrict protein?
I've read some studies on that but I haven't seen anything really concrete. There are actually studies that say the complete opposite which is why I find it hard to take a side on.
@@SauceStache read How Not to Age by Dr Michael Greger. Or you can go to the citations page on the nutrition facts website for about 8,000 studies that have taken the side of protein restriction and compare those.
Adam Ragusea I think has a podcast about resistant starch and how it doesn't have as big of an effect as people think. But I also wasn't following so carefully to fully understand his point.
Do you think you might be caught on the weight loss train? I'd actually love to see you work with whole plant foods and eat ad liberatum! (not sure that's aword)
I don't know about baking soda, but cooling & reheating definitely does. My son is T1D & the difference between cooling/reheating vs just cooking & serving makes a massive difference to his spike.
Just to clarify not all carbs especially vegetables are bad. I wasn't overweight by more than 15 lb. I put myself on a no spaghetti macaroni, no breads, no desserts, no oil And definitely no wine. I lost the 15 lb by eating lots of vegetables a ton of potatoes, made my own plain soy yogurt and put that over a no sugar oil granola I made. I've been plant-based for over 25 years. Keeping to that regiment of SOS, was the key to my weight loss. All these advertised weight loss gimmicks and that's just what they are. Paying money when all you have to do is go on a plant-based SOS lifestyle change. I've seen many many many success stories of obese people losing weight going on this diet. Believe it or not the only thing I missed was my macaroni and spaghetti. I like this recipe to reduce the carbs in pasta. The recipe itself I'd like to make as I have all the ingredients.
well since CHEESE is not VEGAN you can not have it. Vegans need to either eat cheese or stop making nasty crap and cal;ling it cheese. Also stop calling that crap almond milk, its nut juice.
If it's gross to you ... why are you trying to replicate it? I get it myself. Mine's not(only?) lactose intolerance, I have an allergy to the protein as well(apparently) which causes similar issues as lactose intolerance. I miss cheese. I cheat and have some on the rare occasion, but have to be careful. My issues only come out after I've eaten it, but this isn't a kid being made to eat their veggies. If you don't like it, what reason would you have to replicate it?
Cold mac and cheese... That's gross. I was expecting that the sauce was to going to be warm up at the pan. Obviously taking the pasta to the fridge was more of a cold food preference than actually doing something to the past 👎🏻
It's necessary for it to become a resistant starch. If you don't want or need it to be low carb you can just not make this recipe, or warm it up and make the starches not resistant.
@@Unmasking_Viandalisme Blue Zones are blue zones DESPITE the dairy, because of the high amount of fruits and vegetables, not BECAUSE of dairy. Okinawa is a Blue Zone but they don't traditionally eat dairy. Dairy has pus, blood, feces, antibiotics, and hormones -- estrogen and progesterone found in all breast milk except hundreds of times more than in human breast milk. Cow's milk is for baby cows. When you consume cow's milk you're taking milk from baby cows and sending them to slaughter (male calves) or slavery (female calves) while also causing enormous grief and suffering to the mother cow and eventual slaughter. Mother cows cry for days when their calf is taken away, usually within 24 hours of birth. No grown human needs to consume any breast milk, let alone the breast milk of another species.
