Guest guest Posted May 12, 2008 Report Share Posted May 12, 2008 My understanding is that cream contains lactose which is not a monosaccharide. If you cultured your cream to remove the lactose then I imagine it would be ok. Jane On Mon, 12 May 2008, Leah Mack wrote: > Does anyone know WHY cream is not allowed on SCD? > > My research shows that store-bought cream has about 6 grams of fat per cup while 24 hour homeade yogurt has about 4 and storebought yogurt has 8-10. I imagine store-bought cream might have illegal thickeners but I'm trying to determine if I can do my home-made cream which is much thicker than store-bought and probably as low in carb as my yogurt. In fact, my husband is on an ultra-low carb diet to control his diabetes and he can do cream no problem while even 24 hour yogurt raises his blood sugar. > > Thanks, Leah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2008 Report Share Posted May 12, 2008 Dr. Natasha agrees with that explanation. I asked her the same question about a month ago. She said, "Remember to add the cultured cream after the 6 months of being dairy-free." Re: [ ] cream My understanding is that cream contains lactose which is not a monosaccharide. If you cultured your cream to remove the lactose then I imagine it would be ok.JaneOn Mon, 12 May 2008, Leah Mack wrote:> Does anyone know WHY cream is not allowed on SCD?>> My research shows that store-bought cream has about 6 grams of fat per cup while 24 hour homeade yogurt has about 4 and storebought yogurt has 8-10. I imagine store-bought cream might have illegal thickeners but I'm trying to determine if I can do my home-made cream which is much thicker than store-bought and probably as low in carb as my yogurt. In fact, my husband is on an ultra-low carb diet to control his diabetes and he can do cream no problem while even 24 hour yogurt raises his blood sugar.>> Thanks, Leah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2008 Report Share Posted May 12, 2008 I'm not as familiar with SCD -- we are doing GAPS -- but cream is not allowed on GAPS because of the milk protein, casein. It's nothing to do with the fat. Fat is good. It's the proteins. With leaky gut, casein is not digested and enters the blood stream and the partially digested peptides can have an opiate effect (like morphine or heroin).Someone correct me if I got that wrong.Ann MarieOn May 12, 2008, at 5:12 AM, Leah Mack wrote:Does anyone know WHY cream is not allowed on SCD? My research shows that store-bought cream has about 6 grams of fat per cup while 24 hour homeade yogurt has about 4 and storebought yogurt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 How much lactose? Do you have a reference for this? If it was really full of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose would have to be counted somewhere. It wouldn't be in fat or protein. Irene At 02:56 AM 5/24/2008, you wrote: >You are right, cream doesn't have sugar... sugar in the commercial >sense of the word... but it is absolutely loaded to the brim with >lactose, which is... you guessed it!.... SUGAR! (booo!) > >lactose is very bad for candida. > >sorry! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 > > How much lactose? Do you have a reference for this? If it was really full > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose would have > to be counted somewhere. It wouldn't be in fat or protein. > Irene > Hi Irene, This is a quote from Bee in an archived post, However, if you have candida the lactose/sugar in dairy products will feed candida, so that candida produces more toxins which will create those symptoms.Also some people's digestive systems are unable to digest some proteins in dairy products. When candida is cured and the proper nutrients are consumed the body will normalize, including digestion. " there is a " fake cream " recipe in the files that might satisfy your desire for cream. jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Yes, I understand that lactose is bad for candida and that is why we can't have milk. But how much lactose can cream have if it is 0 g sugars and 0 gram carbs? Regular milk is labelled 12 g sugars and 12 g total carbs. I am assuming that is the lactose. Since heavy cream is labelled 0 g sugars and 0 gram carbs, I am wondering if there is a different reason for not allowing it. Irene At 07:28 AM 5/24/2008, you wrote: > > > > > How much lactose? Do you have a reference for this? If it was really >full > > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose >would have > > to be counted somewhere. It wouldn't be in fat or protein. > > Irene > > > >Hi Irene, > >This is a quote from Bee in an archived post, >However, if you have candida the lactose/sugar in dairy products will >feed candida, so that candida produces more toxins which will create >those symptoms.Also some people's digestive systems are unable to >digest some proteins in dairy products. When candida is cured and the >proper nutrients are consumed the body will normalize, including >digestion. " > >there is a " fake cream " recipe in the files that might satisfy your >desire for cream. > >jackie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 I know there is a fake cream recipe but it calls for vanilla or almond extract and I don't do so well with the alcohol in extracts. So far I haven't found a vanilla flavoring that doesn't have either alcohol or glycerin in it. If you know of one I would like to know. It is not specifically mentioned but I assume glycerine is not OK. Also it isn't really the cream I am interested in. I wanted to make homemade sour cream which is wonderful. Irene At 07:28 AM 5/24/2008, you wrote: > > > > > How much lactose? Do you have a reference for this? If it was really >full > > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose >would have > > to be counted somewhere. It wouldn't be in fat or protein. > > Irene > > > >Hi Irene, > >This is a quote from Bee in an archived post, >However, if you have candida the lactose/sugar in dairy products will >feed candida, so that candida produces more toxins which will create >those symptoms.Also some people's digestive systems are unable to >digest some proteins in dairy products. When candida is cured and the >proper nutrients are consumed the body will normalize, including >digestion. " > >there is a " fake cream " recipe in the files that might satisfy your >desire for cream. > >jackie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 If you soak a vanilla bean in any liquid long enough you will give it vanilla flavor.MJ @...: irene.m@...: Sat, 24 May 2008 08:10:28 -0700Subject: Re: [ ] Re: Cream I know there is a fake cream recipe but it calls for vanilla or almond extract and I don't do so well with the alcohol in extracts. So far I haven't found a vanilla flavoring that doesn't have either alcohol or glycerin in it. If you know of one I would like to know. It is not specifically mentioned but I assume glycerine is not OK.Also it isn't really the cream I am interested in. I wanted to make homemade sour cream which is wonderful.IreneAt 07:28 AM 5/24/2008, you wrote:>> >> > How much lactose? Do you have a reference for this? If it was really>full> > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose>would have> > to be counted somewhere. It wouldn't be in fat or protein.> > Irene> >>>Hi Irene,>>This is a quote from Bee in an archived post,>However, if you have candida the lactose/sugar in dairy products will>feed candida, so that candida produces more toxins which will create>those symptoms.Also some people's digestive systems are unable to>digest some proteins in dairy products. When candida is cured and the>proper nutrients are consumed the body will normalize, including>digestion. " >>there is a " fake cream " recipe in the files that might satisfy your>desire for cream.>>jackie>>[Non-text portions of this message have been removed] _________________________________________________________________ Give to a good cause with every e-mail. Join the i’m Initiative from Microsoft. http://im.live.com/Messenger/IM/Join/Default.aspx?souce=EML_WL_ GoodCause Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Try the sweet leaf stevia flavored vanilla creme. That is what I use Kara > > > > > > How much lactose? Do you have a reference for this? If it was really > >full > > > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose > >would have > > > to be counted somewhere. It wouldn't be in fat or protein. > > > Irene > > > > > > >Hi Irene, > > > >This is a quote from Bee in an archived post, > >However, if you have candida the lactose/sugar in dairy products will > >feed candida, so that candida produces more toxins which will create > >those symptoms.Also some people's digestive systems are unable to > >digest some proteins in dairy products. When candida is cured and the > >proper nutrients are consumed the body will normalize, including > >digestion. " > > > >there is a " fake cream " recipe in the files that might satisfy your > >desire for cream. > > > >jackie > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 I've given you as much information as I know about it and can find, until Bee comes back and gives you her input (which is what this all is, anyway). If you want to try it, then try it....you may or may not react to it. But, it is not recommended on this plan. jackie > > > > > > How much lactose? Do you have a reference for this? If it was really > >full > > > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose > >would have > > > to be counted somewhere. It wouldn't be in fat or protein. > > > Irene > > > > > > >Hi Irene, > > > >This is a quote from Bee in an archived post, > >However, if you have candida the lactose/sugar in dairy products will > >feed candida, so that candida produces more toxins which will create > >those symptoms.Also some people's digestive systems are unable to > >digest some proteins in dairy products. When candida is cured and the > >proper nutrients are consumed the body will normalize, including > >digestion. " > > > >there is a " fake cream " recipe in the files that might satisfy your > >desire for cream. > > > >jackie > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 >I've given you as much information as I know about it and can find, until Bee comes back and gives you her input (which is what this all >is, anyway). If you want to try it, then try it....you may or may not react to it. But, it is not recommended on this plan. >Jackie According to this site http://ourworld.compuserve.com/homepages/stevecarper/guide.htm heavy cream has about 3.0% lactose. Not sure if this helps. a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 > > When i did a simple google search i found over 1/4 of a million > references... here's the top of the list: > > http://ourworld.compuserve.com/homepages/stevecarper/percent.htm > > it appears to be common fact that cream has lactose. Not only that, > have you tasted cream??? it's sweet... Undigested lactose fermented by > bacteria in the colon creates lactic acid and glucose. It's one of the > worst things for candida because it just sits there in your gut > fermenting away, while the yeast live the high life at your expense. > My personal experience with lactose leads me to believe it is the > worst kind of sugar, truly. My reaction was so potent it was what made > me aware something was wrong with my body. But anyway, it seems you > are dead set keen on giving it a try. I can't stop you, and i > certainly admire your courage. The one thing i've learned from this > group is that it is pointless and extremely emotionally/physically > damaging to 'justify' cheats. If you call sugar 'salt' it doesn't make > it so... If you are not willing to give it up then you are clearly not > ready to be healthy again. Often the emotional and mental stress of > wondering " is it safe to eat " or " what have i done! " after a cheat is > more damaging than the cheat itself. The only way i found sanity was > completely removing temptation.I have a very simple philosophy now. > > " IF IN DOUBT, LEAVE IT OUT " > > Sorry to come across harsh, but at the end of the day i am trying to > help you... > Thank you - well said. I would like to say that cream was one of the most difficult things for me to give up. I too would do much research on how much lactose was in it and it seemed so low - I just couldn't accept that it wasn't okay to eat (even though I knew I was reacting). I still don't understand how all the sugar/carb and lactose grams work but I do know that cream feeds my yeast and giving it up was very difficult. But I did and now after getting distance from it, I don't think about having it anymore or crave it. The fake cream really has been a great substitute for me. Every evening I pour a cup or two into a bowl (I only use 1 T. gelatin - too globby otherwise), pop it in the freezer for about an hour and then eat it with a spoon. It has an icey crust on top and is cold and creamy inside. BTW, this is an excellent way to get in protein (eggs and gelatin) and fats (butter). Anita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Anita, Thanks for the Fake Cream suggestion. I was just going to make some and figure out how to make it less thick. One time I added more water but I really like your suggestion because I really want ice cream too and this sure is the closest. The other ice cream recipe does not work for me. Do you make up a batch of Fake Cream, keep it in the refrigerator and then use the portion you want? Thanks. Grateful, Ellen " -) > > > Thank you - well said. > I would like to say that cream was one of the most difficult things > for me to give up. I too would do much research on how much lactose > was in it and it seemed so low - I just couldn't accept that it wasn't > okay to eat (even though I knew I was reacting). I still don't > understand how all the sugar/carb and lactose grams work but I do know > that cream feeds my yeast and giving it up was very difficult. But I > did and now after getting distance from it, I don't think about having > it anymore or crave it. The fake cream really has been a great > substitute for me. Every evening I pour a cup or two into a bowl (I > only use 1 T. gelatin - too globby otherwise), pop it in the freezer > for about an hour and then eat it with a spoon. It has an icey crust > on top and is cold and creamy inside. BTW, this is an excellent way to > get in protein (eggs and gelatin) and fats (butter). > Anita > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Ellen, I actually make up two quarts of the fake cream at a time. I store them in the fridge and just take out what I want most evenings. I make up two quarts every three days or so. I've found that it keeps that long but it tends to seperate if I extend it beyond that. I don't remember if the recipe calls for it but I add about two pinches of the ocean salt with the hot water and gelatin. The salt really brings out the " creamy " flavor. Sometimes, when I'm taking a Bee's Drink with me, I'll put a couple cubes ice in a thermos, pour in half Bee's Drink and the other half Fake Cream - it's a nice change once in a while and I love the taste. Anita > > Anita, > Thanks for the Fake Cream suggestion. I was just going to make some > and figure out how to make it less thick. One time I added more > water but I really like your suggestion because I really want ice > cream too and this sure is the closest. The other ice cream recipe > does not work for me. Do you make up a batch of Fake Cream, keep it > in the refrigerator and then use the portion you want? Thanks. > Grateful, Ellen " -) > > > > > Thank you - well said. > > I would like to say that cream was one of the most difficult things > > for me to give up. I too would do much research on how much lactose > > was in it and it seemed so low - I just couldn't accept that it > wasn't > > okay to eat (even though I knew I was reacting). I still don't > > understand how all the sugar/carb and lactose grams work but I do > know > > that cream feeds my yeast and giving it up was very difficult. But > I > > did and now after getting distance from it, I don't think about > having > > it anymore or crave it. The fake cream really has been a great > > substitute for me. Every evening I pour a cup or two into a bowl (I > > only use 1 T. gelatin - too globby otherwise), pop it in the > freezer > > for about an hour and then eat it with a spoon. It has an icey > crust > > on top and is cold and creamy inside. BTW, this is an excellent > way to > > get in protein (eggs and gelatin) and fats (butter). > > Anita > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 > > How much lactose? Do you have a reference for this? If it was really full > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose would have > to be counted somewhere. It wouldn't be in fat or protein. > Irene 1 gram of lactose in 2 tablespoons cream. Joanna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 LOL, I am not looking for a knight in shining armour to save me, nor am I looking for permission to cheat. I was just looking for information about cream. I have not even remotely cheated on the diet since I started in September so judging me as someone that doesn't want to get well is rather off base. Just asking the question. Thanks, Irene At 04:02 PM 5/24/2008, you wrote: >When i did a simple google search i found over 1/4 of a million >references... here's the top of the list: > ><http://ourworld.compuserve.com/homepages/stevecarper/percent.htm>http://ourwor\ ld.compuserve.com/homepages/stevecarper/percent.htm > >it appears to be common fact that cream has lactose. Not only that, >have you tasted cream??? it's sweet... Undigested lactose fermented by >bacteria in the colon creates lactic acid and glucose. It's one of the >worst things for candida because it just sits there in your gut >fermenting away, while the yeast live the high life at your expense. >My personal experience with lactose leads me to believe it is the >worst kind of sugar, truly. My reaction was so potent it was what made >me aware something was wrong with my body. But anyway, it seems you >are dead set keen on giving it a try. I can't stop you, and i >certainly admire your courage. The one thing i've learned from this >group is that it is pointless and extremely emotionally/physically >damaging to 'justify' cheats. If you call sugar 'salt' it doesn't make >it so... If you are not willing to give it up then you are clearly not >ready to be healthy again. Often the emotional and mental stress of >wondering " is it safe to eat " or " what have i done! " after a cheat is >more damaging than the cheat itself. The only way i found sanity was >completely removing temptation.I have a very simple philosophy now. > > " IF IN DOUBT, LEAVE IT OUT " > >Sorry to come across harsh, but at the end of the day i am trying to >help you... > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Thank you!!!!! At 07:13 PM 5/24/2008, you wrote: > > > > > How much lactose? Do you have a reference for this? If it was really >full > > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose >would have > > to be counted somewhere. It wouldn't be in fat or protein. > > Irene > >1 gram of lactose in 2 tablespoons cream. Joanna > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 So that amounts to 8 grams of lactose in a cup. Milk is about 12 to 15 grams so that sounds like it is probably right. I guess 1 gram of sugar in a serving can be reported as 0 grams. Of course if you ferment it with yogurt culture it would be somewhat less than that but probably still more than you would want on the diet. Thanks for the info. Irene >1 gram of lactose in 2 tablespoons cream. Joanna > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 What do you use for flavoring? Just curious. Irene At 06:24 PM 5/24/2008, you wrote: >Ellen, >I actually make up two quarts of the fake cream at a time. I store >them in the fridge and just take out what I want most evenings. I make >up two quarts every three days or so. I've found that it keeps that >long but it tends to seperate if I extend it beyond that. I don't >remember if the recipe calls for it but I add about two pinches of the >ocean salt with the hot water and gelatin. The salt really brings out >the " creamy " flavor. Sometimes, when I'm taking a Bee's Drink with me, >I'll put a couple cubes ice in a thermos, pour in half Bee's Drink and >the other half Fake Cream - it's a nice change once in a while and I >love the taste. >Anita > > > > > Anita, > > Thanks for the Fake Cream suggestion. I was just going to make some > > and figure out how to make it less thick. One time I added more > > water but I really like your suggestion because I really want ice > > cream too and this sure is the closest. The other ice cream recipe > > does not work for me. Do you make up a batch of Fake Cream, keep it > > in the refrigerator and then use the portion you want? Thanks. > > Grateful, Ellen " -) > > > > > > > Thank you - well said. > > > I would like to say that cream was one of the most difficult things > > > for me to give up. I too would do much research on how much lactose > > > was in it and it seemed so low - I just couldn't accept that it > > wasn't > > > okay to eat (even though I knew I was reacting). I still don't > > > understand how all the sugar/carb and lactose grams work but I do > > know > > > that cream feeds my yeast and giving it up was very difficult. But > > I > > > did and now after getting distance from it, I don't think about > > having > > > it anymore or crave it. The fake cream really has been a great > > > substitute for me. Every evening I pour a cup or two into a bowl (I > > > only use 1 T. gelatin - too globby otherwise), pop it in the > > freezer > > > for about an hour and then eat it with a spoon. It has an icey > > crust > > > on top and is cold and creamy inside. BTW, this is an excellent > > way to > > > get in protein (eggs and gelatin) and fats (butter). > > > Anita > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 I think the posts that have followed with the percentages of lactose really do answer the question. Thanks, Irene At 01:49 PM 5/24/2008, you wrote: >I've given you as much information as I know about it and can find, >until Bee comes back and gives you her input (which is what this all >is, anyway). If you want to try it, then try it....you may or may not >react to it. But, it is not recommended on this plan. > >jackie > > > > > > > > > > How much lactose? Do you have a reference for this? If it was really > > >full > > > > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose > > >would have > > > > to be counted somewhere. It wouldn't be in fat or protein. > > > > Irene > > > > > > > > > >Hi Irene, > > > > > >This is a quote from Bee in an archived post, > > >However, if you have candida the lactose/sugar in dairy products will > > >feed candida, so that candida produces more toxins which will create > > >those symptoms.Also some people's digestive systems are unable to > > >digest some proteins in dairy products. When candida is cured and the > > >proper nutrients are consumed the body will normalize, including > > >digestion. " > > > > > >there is a " fake cream " recipe in the files that might satisfy your > > >desire for cream. > > > > > >jackie > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 What is that exactly? Is that a vanilla flavored stevia? What brand do you use? Thanks, Irene At 09:50 AM 5/24/2008, you wrote: >Try the sweet leaf stevia flavored vanilla creme. That is what I >use > >Kara > > > > > > > > > > How much lactose? Do you have a reference for this? If it was >really > > >full > > > > of lactose it couldn't be 0 gm sugar and 0 gm carbs. The lactose > > >would have > > > > to be counted somewhere. It wouldn't be in fat or protein. > > > > Irene > > > > > > > > > >Hi Irene, > > > > > >This is a quote from Bee in an archived post, > > >However, if you have candida the lactose/sugar in dairy products >will > > >feed candida, so that candida produces more toxins which will >create > > >those symptoms.Also some people's digestive systems are unable to > > >digest some proteins in dairy products. When candida is cured and >the > > >proper nutrients are consumed the body will normalize, including > > >digestion. " > > > > > >there is a " fake cream " recipe in the files that might satisfy your > > >desire for cream. > > > > > >jackie > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 If you read my posts carefully you will see that I wasn't trying to justify cheating at all. Bee is the one that says that cheating once per week limited to a 2 hour period is fine although I have never done it. That isn't my suggestion. I was just trying to figure out if using cream was really a cheat at all, and if it was how much. For that I was looking for data not opinion. Irene At 10:25 PM 5/24/2008, you wrote: >Haha, if you read my post carefully I think you'll find I wasn't >judging you at all, merely commenting on the typical idiosyncratic >behavior of people (not necessarily you) who attempt to justify >cheating. My apologies if I inadvertently offended you. Once again, I >was only trying to help, after all I could have not offered the >reference and said " GO FOR IT! WHO CARES ABOUT THE LACTOSE, IT'LL BE >SO WORTH THE TASTE! " , haha. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2008 Report Share Posted May 25, 2008 If you remember correctly I asked if there was another reason for not allowing cream besides the sugar content. Not something I could get from google. I thought this group was also for discussion of the information. And so far my question doesn't seem to have posed any burden at all on Bee. In fact she hasn't been on the list at this time and there have been several folks who have helped me find this information. When she get's back she might weigh in on whether there is also another reason for not allowing it or may not as she has time but at this time I am pretty satisfied with the information that I have gotten and grateful for it as well. If it really wasn't a reasonable question to ask, I am sure the moderators would have said so. Irene At 11:12 PM 5/24/2008, you wrote: >This is a group website for sharing OPINIONS and asking advice... if >you were looking for DATA there is a great website called google... i >am hardly going to come on here and ask every time i want data on a >product... how much lactose in cheese, how much lactose in milk, how >much lactose in goats whey, how many triglycerides in fish oil, how >much pyridoxine in liver... the list could go on forever... rather, i >put the exact question in google and badabing! there's your answer. >Bee is terribly busy and inundated with the responsibility of offering >support through this site every hour of the day, this is the idea >behind her website, this support group, searching message archives, >and personal research (which often takes all of 30 seconds I might >add), that we must all do in order to relinquish the burden on Bee. If >you wish to discuss the point further feel free to contact me >personally to save face and avoid distracting the group. > >Kind regards. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2008 Report Share Posted May 25, 2008 > > If you soak a vanilla bean in any liquid long enough you will give it > vanilla flavor.MJ > > > @...: irene.m@...: Sat, 24 > May 2008 08:10:28 -0700Subject: Re: [ ] Re: Cream > I know there is a fake cream recipe but it calls for vanilla or almond > extract and I don't do so well with the alcohol in extracts. Be aware that vanilla bean has natural sugars in it so it's not really safe for us with candida - unless it's counted a s a weekly cheat. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 Hi Irene, I'm not able to tolerate flavorings right now. Most people seem to be able to have stevia but it feeds my yeast. I've tried the vanilla bean and found I couldn't tolerate that as well. In the end, I'm very satisfied with the fake cream as is. Anita In , irene.m@... wrote: > > What do you use for flavoring? Just curious. > Irene > The fake cream really has been a great > > > > substitute for me. Every evening I pour a cup or two into a bowl (I > > > > only use 1 T. gelatin - too globby otherwise), pop it in the > > > freezer > > > > for about an hour and then eat it with a spoon. It has an icey > > > crust > > > > on top and is cold and creamy inside. BTW, this is an excellent > > > way to > > > > get in protein (eggs and gelatin) and fats (butter). > > > > Anita > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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