My doctor did not even mention diet and wanted to go straight to statins. After nearly four years of trying on my own to do it with diet and exercise, I faced the truth that I could not lower it more than 25 points, which was not enough. I still follow the way of eating that I worked out for myself so that I can take a lower dose. While my husband missed the chocolate chip cookies (as do I), he was pleased to have his best numbers yet.
Most health sites start off by saying that toast with cinnamon can substitute for a cinnamon roll, or that a piece of fruit makes a satisfying dessert. Get real. Nutritionists who develop recipes focus on the "health" and rarely have the culinary experience to turn out a recipe that tastes satisfying.
I am not pleased with having to eliminate some recipes that I really liked--and that makes holidays, particularly Christmas, challenging. I miss sugar cookies and being able to use my vast collection of cookie cutters.
I have been able to adapt certain recipes, and I actually prefer my oil-buttermilk crust to the butter crust I used to bake for pies. It has been trial and error because. there is no resource for low-saturated fat baking. I have, on a couple of occasions, suggested to King Arthur that they consider developing recipes in that category, but they remain on the Vermont butter train. I would be more understanding of that choice, but given that they went all in on gluten-free, keto, vegan--and it is nice for those who need to or choose to follow those eating modes--I would think that they could spare some attention and development time for those of us who need to restrict saturated fat, which is likely a larger group, and probably one of the reasons so many people give up baking. I skim their weekly recipe emails; rarely, is there a recipe I can bake or even adapt to my needs.
It would be nice to have suggestions all in one place. I learned how to bake excellent oil-based cakes after reading some discussions in the old Epicurious/Bon Appetit emails (before they erected the paywall). I worked out oil substitution for butter in some recipes by googling it, reading different sites, and personal experimenting. I think it was Chocomouse who suggested 2% evaporated milk in place of half and half and heavy cream, and that allowed me to make the occasional quiche.
I will keep on experimenting, but in my frustration, I see the frustration of a lot of people who probably just give up because the resources are so scattered.
.
