Re: Re: Diet in America on 20/20 Last Frinday

[Guest guest]

I was surprised to see a nutritionist on a show few weeks back saying to

choose

a fat before a carb and sugar in vending machines.She did say Mounds was a

good

choice but nothing to why over the other vegetable fats.

Last night there was a news report on a Lou Gehrig's disease drug that causes

weight loss. Could this be the drug that cures America's obesity was the

focus?....yuh!

Wanita

[Guest guest]

skyking1717 wrote:

> For sweeteners, I use Splenda. Before that, it was Equal. (Yipes!!)

>

> Any feed-back and input would be sincerely appreciated!

If you want a sweetener that doesn't affect your blood sugar level or insulin

level, try stevia, an herb, instead of artificial Splenda. I personally stay

away from any manufactured food, regardless whether studies demonstrating its

negative effects have already showed up or not. I let others be guinea pigs.

Remember the HRT story? They though it was safe and good... until different

kinds of studies were published.

Roman

[Guest guest]

At 07:09 PM 7/24/2002 +0000, you wrote:

>salad dressings utilizing coconut oils??

Not coconut oil, but kefir makes a great Ranch dressing. Just use any Ranch

dressing recipe,

but use kefir instead of buttermilk or mayo (add water as needed, depending

on how

thick the kefir is).

Or, blend the kefir with some crushed garlic and dill and chopped cucumbers

for Tzaziki.

It tastes like it was made with mayo or something very creamy.

Heidi

[Guest guest]

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>For sweeteners, I use Splenda. Before that, it was Equal. (Yipes!!)

>8^)

Stop the Spenda! It's nothing less than a near-guaranteed recipe for

severe bowel disease! Not only does sucralose cause gut problems, but the

bulking agent in Splenda, maltodextrin, is extremely irritating and is an

extraordinarily potent fertilizer for bad gut flora.

As far as artificial non-nutritive sweeteners go, I think saccharin is the

only safe option.

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[Guest guest]

At 01:26 AM 7/25/2002 -0400, you wrote:

>Stop the Spenda! It's nothing less than a near-guaranteed recipe for

>severe bowel disease! Not only does sucralose cause gut problems, but the

>bulking agent in Splenda, maltodextrin, is extremely irritating and is an

>extraordinarily potent fertilizer for bad gut flora.

>

>As far as artificial non-nutritive sweeteners go, I think saccharin is the

>only safe option.

>

>

>-

Do you have any references on that? I have an Atkins-follower acquaintance

who is living on the

stuff.

Heidi

[Guest guest]

,

Weilcome aboard. PLease note comments below.

Peace,

Kris , gardening in northwest Ohio

> I've just received my first batch of coconut oil a few weeks ago and

> learning how to cook with it. Does anyone have any recipies on how

> to make mayonaise and salad dressings utilizing coconut oils??

Here are some comments from the mayo discussion of a bit ago, from ,

ine and ny:

I made mayo from the NT recipe yesterday, but with 100% Avocado oil (I used

spectrum expeller pressed, but refined). It was a bit bland, so I added more

celtic salt and lemon juice and I think it's pretty good. Next time I'll add

more mustard at the getgo and maybe do 50/50 avocado oil and light olive

oil. The consistency is perfect, though--just like Hellman's. I did use whey

so that it would keep. It's hard when you LOVE a highly processed food

(commercial mayo), but this is a pretty good substitute.

I've read that grapeseed oil makes a great mayonnaise due to the fact that

its a great emulsifier. I've been researching grapeseed oil for an article

I'm writing for our co-op newsletter. Anyone have any thoughts? ine in

SC

My current batch of homemade mayo is made with 50% virgin coconut oil [i'd

warms it to 80F or so, so that it is liquid] and

50% organic sunflower seed oil, and it remains soft enough to spread when

cold. My next batch will be made from 50% coconut oil, 25% olive oil, and

25% avocado oil. I use the blender mayo recipe from the Joy of Cooking and

make it in a food processor

ny Tesla

> For sweeteners, I use Splenda. Before that, it was Equal. (Yipes!!)

> 8^)

I've been using the liquid extract of Stevia, the sweet, sweet herb. It

works well with yogurt, kefir, tart fruits - using a few drops. It isn't a

substitute for sugar in cake, cookies, etc., but I rarely make such.

Kris

[Guest guest]

Heidi-

>Do you have any references on that? I have an Atkins-follower acquaintance

>who is living on the

>stuff.

Sorry for the delay. One site with some references is still down, but

Mercola has a page on sucralose that's an OK start.

http://www.mercola.com/2000/dec/3/sucralose_dangers.htm

As to the maltodextrin used in Splenda, it's extremely difficult for humans

to digest because of the scarcity of isomaltase on the microvilli, so it

winds up being food for a host of undesirable organisms. Mixing sucralose

with maltodextrin is basically the road to ruin. (Maltodextrose does occur

in nature, but in trace amounts. In fake foods it can be present in

enormous quantities, particularly in Splenda, where it's used as a bulking

agent.)

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