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If You Care Parchment Baking Paper 70 sq. ft. -- 1 Roll


If You Care Parchment Baking Paper 70 sq. ft.
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If You Care Parchment Baking Paper 70 sq. ft. -- 1 Roll

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If You Care Parchment Baking Paper 70 sq. ft. Description

  • FSC® Certified / Certified Compostable Unbleached Totally Chlorine-Free (TCF)
  • Ideal for the Environment & All Your Baking Needs
  • 70 sq ft (65 ft x 13 in) - 6.5 sq m (19.8 m x 33 cm)
  • 2005 Outstanding Non-Food Specialty Item
  • Kosher

Why Use If You Care FSC® & Compostable Certified Unbleached TCF Parchment Baking Paper?

 

• Each year more than 30 million acres of natural forests are destroyed by illegal logging and land clearance.

 

• The Forest Stewardship Council (FSC) promotes responsible forest management through a rigorous certification system of forests and forest products.

 

• When you buy If You Care FSC Certified Parchment Baking Paper you know that the paper is from forests that comply with the most rigorous environmental and social standards.

 

• Every year about 80 million tons of waste (U.S. EPA figure) that goes to U.S. landfills is material which could be turned into compost under the right conditions.

 

• In landfills, this organic material (food scraps, etc.) releases methane — a powerful greenhouse gas — contributes significantly to preserving out planet and natural resources.

 

• If You Care Certified Compostable Parchment Baking Paper is certified for municipal or commercial composting as well as for backyard or home composting.

 

• If You Care Parchment Baking Paper is made from unbleached totally chlorine-free (TCF) paper. Since no chlorine or chlorine derivatives are used to produce our papers, no chlorine or chlorine derivatives get dump into our lakes, rivers or streams.


Directions

Ideal for Baking & Cooking

If You Care FSC Certified Unbleached Parchment Baking Paper is perfect for baking and cooking. No greasing is necessary, sparing additional fat and calories, while saving time. This paper won't affect the taste of bake goods. It is microwave safe and oven proof up to 420°F/220°C. Roll is sufficient for 50 to 70 sheets. Sheets can be re-used.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Materials: Parchment: From FSC certified forests, unbleached totally chlorine (TCF), silicone coated - derived from silicon found in sand/quartz/rock/. Board: recycled proseed chlorine free (PCF)
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Should You Switch to an Oil-Free Diet?

In these fat forward days, the nomenclature oil-free is not going to bring joy to many people’s hearts. Oil-free doesn’t get one’s salivary glands whipped into a frenzy. I mean, just as you finally got over your fear of fat—and started lavishly drizzling olive oil on your salad, spooning ghee on your oatmeal, and mixing coconut oil into your smoothie—a few small voices of dissent have re-emerged.

Cooking With Oil in Frying Pan Before Learning the Benefits of an Oil-Free Diet | Vitacost.com/blog

Even before the coconut oil brouhaha—the recent report issued by the American Heart Association advising against the use of coconut oil—several nutritionists have warned that it was misleading to think of any oil as healthy. Many of them make the point that just because foods rich in monounsaturated fats like olive oil may be better than foods full of saturated and trans fats, better is not the same as good.

In fact, “Forks Over Knives,” an organization based on the feature film of the same name that advocates a low-fat, whole-food, plant-based diet as a way to avoid or reverse several chronic diseases, rebukes any kind oil as a “bad idea because it is highly refined and its nutritional package is inadequate.” Forks over Knives deems oil a highly caloric, processed food stripped of nutrients such as protein, carbohydrates, vitamins, minerals and fiber.

Why oil may not be your friend

It’s easy to dismiss the oil-free trend as just another food fad, but there is some convincing arguments in its favor. Take, for example, this: “A study in JAMA (Journal of the American Medical Association), all oils – saturated, monounsaturated (olive oil) and polyunsaturated (flax oil) – were associated with an increase in the plaque buildup that clogs our arteries and leads to heart attacks.” This was posted on UC Davis’ Integrative Medicine website by Rosane Oliveira, the Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. 

Not convinced? Consider this damming bit of research, “according to the National Institutes of Health, oil suppresses our immune system, which makes us vulnerable to infections and impairs our bodies’ ability to stop the growth of cancer cells.” The takeaway of the oil-free movement is not that all fat is bad—some fat is necessary in our diet. But extracted oils may not necessarily deserve the halo of health they have been crowned with.

How much fat do we actually need?

Yes, our bodies need fat. How much, and what kind, is controversial. Oliveira says we need two types of polyunsaturated fatty acids, omega-3s, to support a healthy inflammatory response in the body, and omega-6s to contribute to brain function. She suggests a very small daily portion of fat: “It must be emphasized that our need for these fatty acids is very small. The National Academy of Sciences says we need only 1/4 of a teaspoon (women) to 1/3 of a teaspoon (men) of fatty acids per day.” While that sounds like an extremely skimpy dose of fat, there may be some wisdom in it. It is entirely possible we may have been overdoing our love affair with olive, coconut, and flax seed oils.

What are good sources of fat?

Think flax seeds, not flax oil, olives instead of olive oil, avocados instead of avocado oil. The logic here is the whole food, full of vitamins, minerals, phytonutrients and fiber, is nutritionally superior to food that’s extracted. 

How can I cook without fat?

Although oil makes food taste richer, you don’t actually need oils to keep foods from sticking to pans. If this sounds bleak, aim to at least reduce the amount of oil you use. You can steam or stir-fry by using a small amount of water or vegetable broth. To make crispy foods, try broiling at a slightly higher temperature. (Parchment paper or a thin layer of water in the bottom of the pan helps prevent sticking.)

For moist baked goods, apple sauce and other fruit or vegetable purees have long been a go-to solution for cutting back on butter and oil.

If you're looking for something quick to top salads or pasta, try an oil-free dressing.

Want some recipes to help you get started? Click here for information how to cook delicious meals without oil.

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