I've been reading some Crohn's/IBD material that strongly discourages frying of any kind. I understand staying away from deep-fried foods is important, but cooking at my house has almost always consisted of some lean meat or fish fried in the pan with some olive oil and light spices. I've just started keeping a food journal, so it's hard to say at this stage how frying meat affects me. Has anybody else encountered problems with this? Any advice about some better methods of preparation? Thanks!
Frying?
- Thread starter brooks22
- Start date
Help Support Crohn's Disease Forum:
What kind of meat - I'm not doing well with red meat nor are several others on the site.
Diet seems to be a very unique thing to each Crohnnie, so I would suggest changing your cooking method to baking, broiling or grilling - maybe even steaming as some people can only deal with protein that way.
I'm still working things out diet wise too!
Diet seems to be a very unique thing to each Crohnnie, so I would suggest changing your cooking method to baking, broiling or grilling - maybe even steaming as some people can only deal with protein that way.
I'm still working things out diet wise too!
- Joined
- Oct 10, 2010
- Messages
- 131
Frying anything is definitely a big no no for me and many others. However, you can achieve a very similar effect by baking.
For instance, I like a boneless skinless chicken breast, and often you dont need any oil at all. Coat it with breadcrumbs and bake in the oven. Its much easier to digest and less oily, but still tastes good. The same goes for fish. You might also try grilling and experiment with some various sauces (avoid spicy). I like using the george forman grill.
You will learn over time what effects you and probably have many bad days before you really learn what you can and cant eat. Be wary of certain "Crohn's/IBD" cookbooks that claim to have recipes special for Crohn's, but they are often just thrown together randomly. You will mostly need to find what works for you, but in general there is a consensus that high fat, fried and oily foods are no good.
For instance, I like a boneless skinless chicken breast, and often you dont need any oil at all. Coat it with breadcrumbs and bake in the oven. Its much easier to digest and less oily, but still tastes good. The same goes for fish. You might also try grilling and experiment with some various sauces (avoid spicy). I like using the george forman grill.
You will learn over time what effects you and probably have many bad days before you really learn what you can and cant eat. Be wary of certain "Crohn's/IBD" cookbooks that claim to have recipes special for Crohn's, but they are often just thrown together randomly. You will mostly need to find what works for you, but in general there is a consensus that high fat, fried and oily foods are no good.
Astra
Moderator
- Joined
- Jan 21, 2010
- Messages
- 6,234
I don't eat any red meat now, only chicken and turkey.
I don't fry anything neither and won't eat anything fried.
Not just cos of the Crohn's, but more to do with my arteries!
I eat fish everyday, grilled salmon, and lots of mackerel.
I love sea bass, sardines, and cod.
I call it my brain food!
I don't look nearly 60 do I?
I don't fry anything neither and won't eat anything fried.
Not just cos of the Crohn's, but more to do with my arteries!
I eat fish everyday, grilled salmon, and lots of mackerel.
I love sea bass, sardines, and cod.
I call it my brain food!
I don't look nearly 60 do I?
- Joined
- Feb 5, 2010
- Messages
- 2,427
I stayed away from anything that wasn't baked or steamed when I was first diagnosed. If I wanted to bread meat, I would put it on a baking rack so the fats run off and the breading gets crispy.
Now that my disease is more controlled I can eat stuff that is pan-fried, but I make sure it's cooked in good fats and the meat isn't fatty. But that's more for health reasons rather than because I am unable to tolerate it any other way.
Now that my disease is more controlled I can eat stuff that is pan-fried, but I make sure it's cooked in good fats and the meat isn't fatty. But that's more for health reasons rather than because I am unable to tolerate it any other way.
- Joined
- Jun 15, 2011
- Messages
- 210
I myself, along with a few other people I know that don't fair to well with red meat you would get at a store fair very well with venison.
"Venison is not only low in fat and cholesterol, but high in vital nutrients like B vitamins, iron, and phosphorus. Like any non-farm produced animal, Venison is resistant to disease and does not live on a diet of antibiotics and steroids."
"Because it is so much lower in fat and cholesterol, it has become a favorite of health conscious individuals, including those on restrictive diets."
~ http://bbq.about.com/od/exoticfoods/a/aa082606a.htm
rygon
Moderator
- Joined
- Jan 31, 2010
- Messages
- 2,586
I find that frying meat toughens it up too much, and most of the frying cuts of meat are expensive (and not that tastey). I'd rather have beef that needs to be cooked slowly as it has much more flavour (slow cookers are good for that).
Saying that, I still enjoy my stir fries (very low on oil as well).
I like cooking my chicken in sauces as it is much tender that way and also takes on the flavour.
I try and stay away from lean mince as I find it much more blander. (although i dont buy the really cheap stuff which is just fat). I think that people get too hung up on fat contents of natural products, whilst not taking enough interest in the man-made ingredients/foods (trans-fats, bread, sweetners, preservatives, etc)
Saying that, I still enjoy my stir fries (very low on oil as well).
I like cooking my chicken in sauces as it is much tender that way and also takes on the flavour.
I try and stay away from lean mince as I find it much more blander. (although i dont buy the really cheap stuff which is just fat). I think that people get too hung up on fat contents of natural products, whilst not taking enough interest in the man-made ingredients/foods (trans-fats, bread, sweetners, preservatives, etc)
- Joined
- Oct 10, 2010
- Messages
- 131
Red meats are often a problem no matter how you cook it. I really like ground turkey breast. It makes really great burgers and tastes great! The trick is to season it up properly otherwise it can be slightly bland.
People underestimate the powers of baking! When you bake things with breading, it often comes out very close to how it would be if it was fried. Here is a recipe for "french fries" that are baked and much easier to digest then traditional fried ones.
http://www.youtube.com/watch?v=fYGsoZp6Zk8&feature=relmfu
People underestimate the powers of baking! When you bake things with breading, it often comes out very close to how it would be if it was fried. Here is a recipe for "french fries" that are baked and much easier to digest then traditional fried ones.
http://www.youtube.com/watch?v=fYGsoZp6Zk8&feature=relmfu
