I like the Thai food.

It is nutritious and healthy.

I like the fried rice and som-tam. This is good food and not too fattening for me.

How old are you ?

You're pushing the boat out with fried rice.......I admire your adventurous nature.

But in all honesty, Thai food is great, I eat and enjoy virtually everything, but finding places that do things well is a different challenge. It can be VERY hit and miss.

The like, or dislike of food can not be generalised since it depends entirely on individuals taste buds, that is to say the epithelium of the tongue (flavour) i.e. sweet, sour, bitter, salty, unpleasant fragrance, heavy odour etc ... thus it is entirely a personal matter, which can not be recommended generally.

There is a methodical difference between Thai cuisine and ordinary Thai cooking and this is reflected in the quality of the finished dish, Thai cuisine at its best is a fine cuisine and can hold its own anywhere.

This is not the case with ordinary Thai cooking which is mostly available and eaten, invariably a lot of it is fried in oil, the oil itself is not so much the problem, (unless cheap refined oil is used) but rather the heating of it to high temperatures, research consistently shows that fried fat cause cancer and hardening of the arteries, and the high cooking temperatures of the oil changes the chemistry of the oil molecules and as a result will oxidise ,so instead of the food being good and nutritious it generates harmful "free radicals" which attack body cells that cause health and longevity problems, the chemically changed oil molecules produce "carcinogens" a substance that causes cancer.

Thai food consists mostly of white rice which unlike brown rice enters he bloodstream very quickly playing havoc with insulin and causing repeated high and low "blood-sugar" counts which has many negative health aspects, unstable insulin can in later life also cause diabetics.

People who's taste buds enjoy the flavour of Thai food should really not disregard the resulting negative health aspects of it.

The like, or dislike of food can not be generalised since it depends entirely on individuals taste buds, that is to say the epithelium of the tongue (flavour) i.e. sweet, sour, bitter, salty, unpleasant fragrance, heavy odour etc ... thus it is entirely a personal matter, which can not be recommended generally.

There is a methodical difference between Thai cuisine and ordinary Thai cooking and this is reflected in the quality of the finished dish, Thai cuisine at its best is a fine cuisine and can hold its own anywhere.

This is not the case with ordinary Thai cooking which is mostly available and eaten, invariably a lot of it is fried in oil, the oil itself is not so much the problem, (unless cheap refined oil is used) but rather the heating of it to high temperatures, research consistently shows that fried fat cause cancer and hardening of the arteries, and the high cooking temperatures of the oil changes the chemistry of the oil molecules and as a result will oxidise ,so instead of the food being good and nutritious it generates harmful "free radicals" which attack body cells that cause health and longevity problems, the chemically changed oil molecules produce "carcinogens" a substance that causes cancer.

Thai food consists mostly of white rice which unlike brown rice enters he bloodstream very quickly playing havoc with insulin and causing repeated high and low "blood-sugar" counts which has many negative health aspects, unstable insulin can in later life also cause diabetics.

People who's taste buds enjoy the flavour of Thai food should really not disregard the resulting negative health aspects of it.

Interesting angle on Thai food.

One question, " ... fried fat cause cancer and hardening of the arteries ... " - did you mean fat or oil? Everyone knows about the cardiovascular impact of fats (and the use of fat in Thailand seems to be much lower than in say northern Europe and the US, so why overstate the problem for Thai foods by throwing that in?). If you did mean oil then that is a useful addition to my understanding as I was not aware there is a cardiovascular concern surrounding frying in oil.

I guess its back to the forgotten arts of baking/stewing if you want the healthy options and can't eat everything raw.

I like the Thai food.

It is nutritious and healthy.

I like the fried rice and som-tam. This is good food and not too fattening for me.

I like interesting forum posts...

The like, or dislike of food can not be generalised since it depends entirely on individuals taste buds, that is to say the epithelium of the tongue (flavour) i.e. sweet, sour, bitter, salty, unpleasant fragrance, heavy odour etc ... thus it is entirely a personal matter, which can not be recommended generally.

There is a methodical difference between Thai cuisine and ordinary Thai cooking and this is reflected in the quality of the finished dish, Thai cuisine at its best is a fine cuisine and can hold its own anywhere.

This is not the case with ordinary Thai cooking which is mostly available and eaten, invariably a lot of it is fried in oil, the oil itself is not so much the problem, (unless cheap refined oil is used) but rather the heating of it to high temperatures, research consistently shows that fried fat cause cancer and hardening of the arteries, and the high cooking temperatures of the oil changes the chemistry of the oil molecules and as a result will oxidise ,so instead of the food being good and nutritious it generates harmful "free radicals" which attack body cells that cause health and longevity problems, the chemically changed oil molecules produce "carcinogens" a substance that causes cancer.

Thai food consists mostly of white rice which unlike brown rice enters he bloodstream very quickly playing havoc with insulin and causing repeated high and low "blood-sugar" counts which has many negative health aspects, unstable insulin can in later life also cause diabetics.

People who's taste buds enjoy the flavour of Thai food should really not disregard the resulting negative health aspects of it.

Interesting angle on Thai food.

One question, " ... fried fat cause cancer and hardening of the arteries ... " - did you mean fat or oil? Everyone knows about the cardiovascular impact of fats (and the use of fat in Thailand seems to be much lower than in say northern Europe and the US, so why overstate the problem for Thai foods by throwing that in?). If you did mean oil then that is a useful addition to my understanding as I was not aware there is a cardiovascular concern surrounding frying in oil.

I guess its back to the forgotten arts of baking/stewing if you want the healthy options and can't eat everything raw.

Animal fats or veg oils are not the problems, the problems are caused by the smoky high temperature frying process, research has shown that cooks who spend lots of time on wok and pan frying have a higher incidence of lung cancer by inhaling the out streaming toxins from the high temperature smoky frying process, because the frying heat is strong and smelly, and the outer part of the food is toxic, although the inner part is still save..

Thai cuisine is not entirely blameless either, since it also cooks in smoky oil/fat, but it has a better all round balance since it uses the steaming method more than ordinary Thai cooking, but they both have one thing in common, due to the cooking methods of smoky oil/fat a lot of vitamins, minerals, proteins, and enzymes are lost, leaving the food devitalised, thus making a case for taking multi vitamins and minerals.

The like, or dislike of food can not be generalised since it depends entirely on individuals taste buds, that is to say the epithelium of the tongue (flavour) i.e. sweet, sour, bitter, salty, unpleasant fragrance, heavy odour etc ... thus it is entirely a personal matter, which can not be recommended generally.

There is a methodical difference between Thai cuisine and ordinary Thai cooking and this is reflected in the quality of the finished dish, Thai cuisine at its best is a fine cuisine and can hold its own anywhere.

This is not the case with ordinary Thai cooking which is mostly available and eaten, invariably a lot of it is fried in oil, the oil itself is not so much the problem, (unless cheap refined oil is used) but rather the heating of it to high temperatures, research consistently shows that fried fat cause cancer and hardening of the arteries, and the high cooking temperatures of the oil changes the chemistry of the oil molecules and as a result will oxidise ,so instead of the food being good and nutritious it generates harmful "free radicals" which attack body cells that cause health and longevity problems, the chemically changed oil molecules produce "carcinogens" a substance that causes cancer.

Thai food consists mostly of white rice which unlike brown rice enters he bloodstream very quickly playing havoc with insulin and causing repeated high and low "blood-sugar" counts which has many negative health aspects, unstable insulin can in later life also cause diabetics.

People who's taste buds enjoy the flavour of Thai food should really not disregard the resulting negative health aspects of it.

Interesting angle on Thai food.

One question, " ... fried fat cause cancer and hardening of the arteries ... " - did you mean fat or oil? Everyone knows about the cardiovascular impact of fats (and the use of fat in Thailand seems to be much lower than in say northern Europe and the US, so why overstate the problem for Thai foods by throwing that in?). If you did mean oil then that is a useful addition to my understanding as I was not aware there is a cardiovascular concern surrounding frying in oil.

I guess its back to the forgotten arts of baking/stewing if you want the healthy options and can't eat everything raw.

Animal fats or veg oils are not the problems, the problems are caused by the smoky high temperature frying process, research has shown that cooks who spend lots of time on wok and pan frying have a higher incidence of lung cancer by inhaling the out streaming toxins from the high temperature smoky frying process, because the frying heat is strong and smelly, and the outer part of the food is toxic, although the inner part is still save..

Thai cuisine is not entirely blameless either, since it also cooks in smoky oil/fat, but it has a better all round balance since it uses the steaming method more than ordinary Thai cooking, but they both have one thing in common, due to the cooking methods of smoky oil/fat a lot of vitamins, minerals, proteins, and enzymes are lost, leaving the food devitalised, thus making a case for taking multi vitamins and minerals.

But a lot of science is BS.

Just like last year they said tomato's cause cancer and butter and milk etc etc.