RE: Atkins' Thicken Thin Not-Starch Thickener

[Guest guest]

Carma-

>Has anyone tried this? The ingredients are just vegetable gums (acacia,

>guar, carob, xanthan), which I don't know anything about. Are they

>harmful?

Unfortunately, those gums are indigestible and can do a great deal of

damage to the gut.

>And, could you just use beef gelatin powder (like Bernard Jensens)

>instead? Has anyone tried making a thick white sauce to use in a recipe

>like this one?

NT has a discussion of gelatin powder, and it sounds like while it can be

OK if you get it from a good source (I don't know Bernard Jensen's, but I

think NT lists a source of NT-approved gelatin) it's much better to use

homemade stock.

Unfortunately, there's no easy way to replace the thickening power of

starch, but there are approximations -- cream, egg yolks, gelatin, maybe

others.

-

[Guest guest]

Carma, I am not familiar with the product you speak of however I

have a policy of not recommending or using any of the Atkins

products. While his diet has merit his products don't qualify as

food even by the loosest of standards from a quality perspective.

DMM

>

http://atkinscenter.com/shop/products/ThickenThin_Not_Starch_Thickener

..h

> tml

>

> Has anyone tried this? The ingredients are just vegetable gums

(acacia,

> guar, carob, xanthan), which I don't know anything about. Are they

> harmful? Atkins is marketing this and putting recipes on his website

> using it, for instance, to make a white sauce to replace condensed

soups

> in casseroles and other dishes, such as:

> http://atkinscenter.com/Archive/2002/1/16-489894.html Tuna Noodle

> Broccoli Bake

>

> And, could you just use beef gelatin powder (like Bernard Jensens)

> instead? Has anyone tried making a thick white sauce to use in a

recipe

> like this one?

>

> ~ Carma ~

>

> " Self-reliance is the antidote to institutional stupidity. " ~

> Gatto

> Home Education Resources & Links Directory:

> http://members.ispwest.com/paden/

>

>

>

>

>

[Guest guest]

What about arrowroot powder or have you tried using a little flour that was

soaked? I have not tried this but have wondered if it would work...

Grace,

a Augustine

I wish you enough sun to keep your attitude bright.

I wish you enough rain to appreciate the sun more.

I wish you enough happiness to keep your spirit alive.

I wish you enough pain so that the smallest joys in life appear much bigger.

I wish you enough gain to satisfy your wanting.

I wish you enough loss to appreciate all that you possess.

I wish you enough ''Hello's " to get you through the final goodbye.

--anonymous

----- Original Message -----

From: Idol

Sent: Friday, August 23, 2002 4:34 PM

Subject: Re: Atkins' Thicken Thin Not-Starch Thickener

Carma-

>Has anyone tried this? The ingredients are just vegetable gums (acacia,

>guar, carob, xanthan), which I don't know anything about. Are they

>harmful?

Unfortunately, those gums are indigestible and can do a great deal of

damage to the gut.

>And, could you just use beef gelatin powder (like Bernard Jensens)

>instead? Has anyone tried making a thick white sauce to use in a recipe

>like this one?

NT has a discussion of gelatin powder, and it sounds like while it can be

OK if you get it from a good source (I don't know Bernard Jensen's, but I

think NT lists a source of NT-approved gelatin) it's much better to use

homemade stock.

Unfortunately, there's no easy way to replace the thickening power of

starch, but there are approximations -- cream, egg yolks, gelatin, maybe

others.

-

[Guest guest]

>> What about arrowroot powder or have you tried using a little flour

that was soaked? I have not tried this but have wondered if it would

work...

My husband is doing low carb for weight loss, so I would like to find a

low carb substitute for thickening, not *just* a more natural one.

~ Carma ~

" Self-reliance is the antidote to institutional stupidity. " ~

Gatto

Home Education Resources & Links Directory:

http://members.ispwest.com/paden/

[Guest guest]

you could simply 'reduce' the sauce by gently cooking it and reducing the

volume by about two thirds. this way you don't have to 'add' anything. or,

experiment with adding a bit of ground almonds as 'thickener'.

Dedy

----- Original Message -----

From: " Paden Family " <paden@...>

< >

Sent: Saturday, August 24, 2002 5:02 AM

Subject: RE: Atkins' Thicken Thin Not-Starch Thickener

> >> What about arrowroot powder or have you tried using a little flour

> that was soaked? I have not tried this but have wondered if it would

> work...

>

> My husband is doing low carb for weight loss, so I would like to find a

> low carb substitute for thickening, not *just* a more natural one.

>

>

> ~ Carma ~

>

> " Self-reliance is the antidote to institutional stupidity. " ~

> Gatto

> Home Education Resources & Links Directory:

> http://members.ispwest.com/paden/

>

>

>

>

[Guest guest]

This is not an Atkins product. The home of ThickThin and other products

like pudding mixes and cake mixes etc is a small company called Expert

Foods

http://www.expertfoods.com/index.php.

I've used some of their products and they work pretty well. They make a

range of soluble fibre products that add thickness and texture to a recipe

without adding any flavours or sweeteners or anything else and that leaves

you free to create what you want. I find it much better to add my own

ingredients to a base like this than buy some of the other low carb junk

food that's full of things I don't want like soy and various sweeteners.

There's lots of information and recipes on the site.

Den

In article <ak6but+c4q6eGroups>, Drmichaelmarasco wrote:

> Carma, I am not familiar with the product you speak of however I

> have a policy of not recommending or using any of the Atkins

> products. While his diet has merit his products don't qualify as

> food even by the loosest of standards from a quality perspective.

>

> DMM