15 posts Page 2 of 2
Hi DutchGirl,

Thanks for pointing that out. Some of the recipes on the website are old and are not 100% OMS compliant. This substitution could be used by someone who isn't on the program or is only consuming cake occasionally but we recognize that recipes like this are causing confusion. We are in the process of redoing all recipes on the site to make them completely OMS-friendly. I have updated this one now to remove the substitution.

Warm wishes,
LauraN
Dear Laura,

I'm a bit troubled by your response regarding the recipes on the OMS website. Can you remove the ones that are not OMS-compliant...or at least identify them so current visitors are not confused. As a contributor to many of the past recipes, I would also like to know what is considered non-oms compliant with the recipes. and why.

Thanks,
Jack
Diagnosis: Jul 2009
OMS: Jan 2010
Thanks LauraN for updating the recipe!

What I still don't understand is that you say that sunflower substitution could be used by someone that is only consuming cake occasionally? I thought sunflower oil was a definite NO-GO since it is refined? And that only (a little) coldpressed sunflower oil is allowed?
jcat wrote: I have recently received my copy of the OMS cookbook and am thrilled to have such a valuable resource. This would have made such a difference to me when I started the OMS diet and I'm really pleased it's available for others as they start their journey.

Other than the exciting array of recipes the thing that struck me as I looked through the book was the number of recipes which involve cooking oil (EVOO) at high temperatures. I have followed the diet for seven years and always believed that we must avoid heating it above about 160 degrees, so I've adapted to cooking without it entirely (other than the occasional cake baked at a low temperature). Although I'm used to this now and know it won't have done any harm, it has been quite difficult at times and often cooked dishes separately for myself, ask friends/family to cook this way etc. I have read the reference to this issue in the book's introduction but am still somewhat baffled, after spending all this time avoiding cooking with oil altogether! :roll:

Had anyone else been under the same misunderstanding??

*Im only referring to oven cooking/baking being okay, and not frying*

As you already said you have been following your diet for the last 7 years, so having something new in your diet might be a little hard for your body because you have some kind of rhythm now and acceptance of new kind of food won't be instant. So I highly recommend you to start with small portions and if needed increase them with time. The oil quality you are using while cooking is matters more than the temperature you are cooking with. The unrefined oils have more fat in it, so when recipes include any amount of it better to use refined, in order to reduce the smell. Read carefully here https://kaissaoil.com/en/factory-of-desodorization-and-refining/. Cooking is my profession and when it comes to frying a big amount of oil is needed, which can bad caused on a single product. For medium-well steaks, I heat if about 200 degrees F.
[/quote] The oil quality you are using while cooking is matters more than the temperature you are cooking with. The unrefined oils have more fat in it, so when recipes include any amount of it better to use refined, in order to reduce the smell.[/quote]


Its not the smell thats the problem but as you say, the oil qualiy, unfortunatly refined oil is seen as poor quality on the OMS Diet. Even the best quality oil will break down and release harmful products if over heated.

Hope this helps

BG
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