cooking, food, and drinks
on the glycemic index of foods
As a type 1 diabetic person who follows a (mostly) vegan diet, we have to pay attention to 1) having complete sources of nutrients, and 2) not spiking my glucose levels at every meal (lol). Usually the two points go hand in hand, as most low-glycemic index (GI) foods are also rich in nutrients (other than carbs). Glyemic index can loosely be defined as "how fast a given food makes your gblood glucose spike", where pure glucose is taken to have a value of 100 [wiki]. Lower GI -> slower absorption of the carbohydrates present in the food (flattened out spike of blood glucose) -> longer feeling of satiety. A brief few tricks to lower the GI of meals:
- prepare legumes and whole grains: chickpeas, beans, lentils, rye, buckwheat, whole grain pasta/breads, etc.
- boiled carbs (pasta, rice, etc.): less cooking -> less breakdown of the glucose chains -> lower GI
- prepare carbs in advance, store overnight (e.g. in the fridge), reheat right before eating: letting starches cool down after being cooked gives them a chance to reform, effectively making them slower to digest. Ex: cooked potatoes have a GI ~ 90, after having cooled, their GI drops to ~ 60.
- including fibers (veggies, nuts) into dishes delays digestion and absorption of glucose.
Nutrients
TODO
ustensils
carbon steel pans, big casseroles
TODO
season chart
From gemuese.ch: calendrier des saisons suisse
recipes
batch cooking ftw
More coming soon... (i pwomise !! phd is taking a lot of time...)
crafts
TODO: pouf writeup, pin herisson, migrate nvadot.dev crafts
physics
- a collection of notes and references on Fourier transforms and applications: fourier
- a collection of python/numpy/matplotlib snippets: snippets
- (TODO) a collection of physics equations: physics-cheatsheet
random stuff: - (TODO) camipro.py