Reply To: chulent making tips and secret ingredients

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Gadolhadorah
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There are a variety of new soy-based proteins that look and taste nearly exactly like real meat but w/o all the fat and cholesterol that are sadly major factors in the obesity and cardiac issues afflicting many in the frum tzibur. I you only eat chulent on rare occasions (e.g. visiting family or friends in those areas where chulent is still popular), than its no big deal to eat the “real thing” once in a while. However, if your family minhag is to have some form of chulent every Shabbos/yom tov, than think seriously about the alternative in the context of “u’shamarem es nafshosechem”….There are peer-reviewed studies showing that regular ingestion of fatty, salty chulent will take years off your life