For fun I looked up the volumetric-to-mass relationship to tahini and it seems roughly similar to mayo, but I’m inclined to think the strong taste of tahini means you will use a lot less than mayo.
I admittedly don’t know much about “No Oil”, and my naive approach was to assume it’s based on villainizing oil as caloric-ally dense, i.e. oils make you fat and thus cut out oils for health. It sounds like that’s not what you’re emphasizing here, instead it’s more about micronutrients and whole-foods approaches, and it’s not the fats that are the problem but how refined the fats are.
I’m generally a fan of whole foods approaches, e.g. I love to bake with flour that I mill fresh from wheat berries (like just now, that’s how I made my rolls for Thanksgiving today!), partially because of the nutrients (though tbh fortified foods nullify this concern), and also because fiber is like an anti-nutrient for carbs, so it’s better metabolically (as I understand it, your blood sugar will be lower with more fiber than without it, and fiber also makes you feel more full, so refined carbs are probably a major part of the cause of obesity).
Anyway - thank you for explaining, I always love learning this stuff.
On a last note, I was wondering what your experience has been switching from mayo to tahina in terms of flavor, I would expect tahina having the sesame taste would be quite different and more acidic? Personally this wouldn’t work to recreate the bland comfort-food aspect of these dishes for me, but admit I also don’t have health goals.
I don’t find tahini very strong tasting so tahina it’s a good substitute for me! I just season it to match what I’m using it for, so if it’s something super bland I won’t use as much lemon, for example.
oh interesting, tahini has such a strong flavor for me - you’re lucky it’s not strong tasting for you!! Thanks for the inspiration, I might try making some tahina sometime 😋
I love pedantic pants, they look great on you!
For fun I looked up the volumetric-to-mass relationship to tahini and it seems roughly similar to mayo, but I’m inclined to think the strong taste of tahini means you will use a lot less than mayo.
I admittedly don’t know much about “No Oil”, and my naive approach was to assume it’s based on villainizing oil as caloric-ally dense, i.e. oils make you fat and thus cut out oils for health. It sounds like that’s not what you’re emphasizing here, instead it’s more about micronutrients and whole-foods approaches, and it’s not the fats that are the problem but how refined the fats are.
I’m generally a fan of whole foods approaches, e.g. I love to bake with flour that I mill fresh from wheat berries (like just now, that’s how I made my rolls for Thanksgiving today!), partially because of the nutrients (though tbh fortified foods nullify this concern), and also because fiber is like an anti-nutrient for carbs, so it’s better metabolically (as I understand it, your blood sugar will be lower with more fiber than without it, and fiber also makes you feel more full, so refined carbs are probably a major part of the cause of obesity).
Anyway - thank you for explaining, I always love learning this stuff.
On a last note, I was wondering what your experience has been switching from mayo to tahina in terms of flavor, I would expect tahina having the sesame taste would be quite different and more acidic? Personally this wouldn’t work to recreate the bland comfort-food aspect of these dishes for me, but admit I also don’t have health goals.
I don’t find tahini very strong tasting so tahina it’s a good substitute for me! I just season it to match what I’m using it for, so if it’s something super bland I won’t use as much lemon, for example.
oh interesting, tahini has such a strong flavor for me - you’re lucky it’s not strong tasting for you!! Thanks for the inspiration, I might try making some tahina sometime 😋