Guest guest Posted March 24, 1999 Report Share Posted March 24, 1999 Just wondering what part of the country you are in. I know we can get pure maple syrup here. Could you use honey? BO>From: Es9525@... BO>Hi Dusan, BO>Several of us want to do the lemonade diet but all the maple syrup we find i BO>grade a. BO>Today I went to the health food store and every one they carried was grade A BO>so what can I use in it's place? BO>Edith BO>------------------------------------------------------------------------ BO>Ta Da! Come see our new web site! BO> BO>Onelist: A free email community service BO>------------------------------------------------------------------------ BO>If you act on ideas found here, you do so at your own risk. Self-help requi BO>!The things you will find here are for information and research purposes onl BO> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 1999 Report Share Posted March 25, 1999 , We live in Texas. Now I have found pure maple syrup but it always states grade A which the recipe says is too refined. So I thought maybe blackstrap molasses are someting like that might work instead but am not sure. Edith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 1999 Report Share Posted March 25, 1999 At 06:43 25.03.99 EST, you wrote: >From: Es9525@... > >, >We live in Texas. Now I have found pure maple syrup but it always states >grade A which the recipe says is too refined. So I thought maybe blackstrap >molasses are someting like that might work instead but am not sure. >Edith I have used rice or barley malt, made from the orgainc whole grain, and I think it works fine. I consider organic malt one of the best concentrated sweetener. It is contraindicated in case of candida infection. Any concentrated carbohydrate is contraindicated in case of candidiasis/fibromyalgia/AIDS. Some people think that Stevia is the best sweetener. But, maybe, it will not be very good for Lemonade diet because it does not contain carbohydrates. I do not think that grade of maple sirup makes big difference. ________________________________________________ http://www.vtonly.com/f1006.htm#Grading ___________________________________________ Grading of Maple Syrup The grades of syrup are actually just differences in flavor and color. All grades are equal quality -- it's just a matter of personal preference. Read about the different grades of syrup. The syrup grades vary with the seasonal changes of the tree sap. Vermont Fancy, for example, is the most difficult to make. It is only produced early in the season, because it requires colder temperatures. As the spring weather warms up, the syrup gradually darkens, giving us the other grades. ___________________________________________ Grading of Pure Vermont Maple Syrup Vermont Fancy Grade: The very lightest in color (light amber) and the most delicate in flavor. Vermont Grade A Medium Amber: The standard grade most often found on store shelves where pure maple syrup is sold. Stronger maple flavor and medium in color. A great all purpose syrup. Vermont Grade A Dark Amber: The darkest colored and strongest flavored of the table grades. A heartier maple flavor makes this popular as a table syrup. Vermont Grade B: The very darkest and strongest flavored pure grade of all. This syrup is excellent for cooking. Vermont Commercial Grade: Previously known as Grade C, it is typically combined with corn syrup or cane sugar for commercial products. Can be bitter tasting. We have had a number of inquiries about using Grade B and Commercial Grade for cleansing diets. We do not sell Commercial Grade (illegal to sell it in retail stores in Vermont). ____________________________________________________________________ Nutritional Value of Maple Syrup Pure maple syrup is a natural food, processed from the pure sap of maple trees. During processing, the natural nutrients remain in the syrup. Sugars: The main sugar in pure maple syrup is sucrose. The darker grades of syrup also contain small, variable amounts of fructose and glucose. In order of sweetness, sucrose is less sweet than fructose and sweeter than glucose. Minerals and Vitamins: Maple syrup also contains minerals, vitamins, and amino acids. The primary minerals are: calcium, potassium, phosphorus, manganese, magnesium, and iron. Vitamins include: riboflavin, pantothenic acid, pyridoxine, niacin, biotin, and folic acid. Calories per tablespoon: Pure Maple Syrup 40 calories Molasses 40 calories Honey 45 calories Cane Sugar 52 calories Corn Syrup 60 calories ___________________________________________ Maple Syrup and Sugar: Thirty-five to 50 gallons of maple tree sap boils down to one gallon of maple syrup. Classified by color and flavor, the lighter the syrup color (grade A), the lighter the flavor. The grades of syrup have more to do with taste rather than quality. The darker the color, the longer the syrup boiled. Maple sugar is made by boiling down maple syrup until it reaches a soft, granular stage. Refrigerate. _______________________________________________________________ From: http://www.outpostcoop.com/sweetner.htm http://home.sol.no/~dusan/sugarpage.html __________________________________ Glucose is a specific form of sugar, one of the simplest. It is the form found in the bloodstream. " Blood sugar " always refers to blood glucose, and is abbreviated bG. All bG meters are specific for glucose and will not respond to other sugars, such as fructose, sucrose, maltose and lactose. Although sucrose (table sugar) is the most common sugar in food, glucose is also common. Most fruits, fruit juices, and soft drinks contain large amounts of glucose, and many foods contain small amounts. Sweet taste come from these sugars: ________________________________________ Glucose, sometimes called blood sugar or dextrose Fructose, a simple sugar found naturally in fruits and honey Lactose, also known as milk sugar Maltose, the sugar found naturally in sprouted grain Sucrose, a mix of glucose and fructose When consumed in processed form, simple sugars, such as glucose, fructose, and sucrose, will cause rapid rises in blood sugar levels (sugar high) followed by dramatic plunges (sugar low). Most sweeteners on the market today are highly processed and refined, bearing no resemblance to their natural counterpart. Before the sugar cane is refined and bleached into white sugar, it is rich in vitamins and minerals. _________________________________________________________________ Natural Sweeteners Barley Malt: Barley malt, made from sprouted, roasted barley grain, has a sweet and nutty flavor. It comes in granular form or syrup. It is called a " malt " because maltose is the sugar that occurs when starch in the barley sprouts. This is a product used in beer production. Keep refrigerated for extended storage. Brown Rice Syrup: Rice syrup is made by slow-cooking brown rice until it develops into a thick sweet syrup. Few people have allergies to rice, which makes it an ideal sweetener. It has a light, delicate flavor that compliments most foods. No need to refrigerate. If syrup hardens, run jar under warm water. Date Sugar: Date sugar is made by dehydrating and pulverizing dates. The date fruit has a high concentration of naturally occurring sugars. This sugar does not dissolve well, but it is good for cooking and baking. Store in a cool, dry place. Fructose: Fructose is made by refining corn syrup or extracting beet sugar. It breaks down slightly more slowly in the body than sugar (sucrose), but it does not provide any nutritional benefits. Store in a cool, dry place. Fruit Juice Concentrate: This sweetener, which undergoes little processing, can be found in many products, such as cookies, candy, cereal, and sodas. Usually made from a concentrate of pineapple, pear, peach, or clarified grape juice. Honey: After gathering nectar from flowers, the bees return to the hive and process this nectar into honey. The flavor of the honey depends on the flower -- sources include buckwheat, clover, orange blossom, wildflower, and sage. To process raw honey, it is removed from the wax comb, then strained or heated and filtered. Store in a warm, dry place. If honey crystallizes, place jar in a pot of hot water until crystals dissolve. Maple Syrup and Sugar: Thirty-five to 50 gallons of maple tree sap boils down to one gallon of maple syrup. Classified by color and flavor, the lighter the syrup color (grade A), the lighter the flavor. The grades of syrup have more to do with taste rather than quality. The darker the color, the longer the syrup boiled. Maple sugar is made by boiling down maple syrup until it reaches a soft, granular stage. Refrigerate. Molasses: When refining cane sugar, the liquid spun out of the process is molasses. It is 20-25% water, 50% sucrose, and 10% ash, with some protein and organic acids. It is graded by color and sucrose content, with the lighter color containing more sucrose. Because of its very strong flavor, molasses is used mainly in baking. Keep cool or refrigerate. Sucanat: Sucanat is a granular form of dehydrated juice of organic sugar cane. The acronym, " sucanat " comes from the term " sugar cane natural. " In its natural form, sugar cane contains the vitamins and minerals missing from refined sugar. Sorghum: Sorghum is a grain related to millet. It is processed into a sweetener by crushing the plant stalks then boiling the extracted juice into a syrup. It is comparable to molasses but lighter and milder. Refrigerate. Turbinado Sugar: Turbinado sugar is the light brown crystalline substance removed from molasses during the first separation. Although it contains traces of nutrients, it is identical to white sugar in the way it is absorbed. Store in a cool, dry place. _______________________________________________________ Brown Rice Syrup (Rice malt) is made from (yeast culture) fermented brown rice and sprouted whole barley. Like barley malt, it is ground and heated to make a thick syrup. Because of its mild taste, it can be used as a substitute for white or brown sugar. It contains:(approximate) 40 % complex carbohydrates (starch) 56 % maltose (disaccharide,rapid sugar ) 0 % succrose(disaccharide,rapid sugar) _____________________________ Barley Malt Syrup is made from (yeast culture) fermented whole barley which is sprouted to break down some of the carbohydrate into the simple sugar maltose. It is then ground and heated to make a thick syrup. Barley malt is a good substitute for brown and white sugar. It is delicious in hot breakfast cereals, cookies, breads, muffins, and recipes using carob. It contains: (approximate) 33 % complex carbohydrates (starch) 63 % maltose (disaccharide,rapid sugar) 0 % succrose(disaccharide,rapid sugar) ___________________________________________________ See molecules of glucose and sucrose here: http://www.indigo.com/models/gphmodel/sugars.html sucrose = glucose + fructose ___________________________________________________________________ Maple sirup: ~96 % sucrose (disaccharide,rapid sugar) Honey ~96 % (glucose + fructose, monosaccharide ) + sucrose (disaccharide) Molases ~96 % sucrose (disaccharide) White sugar ~99.9% sucrose (disaccharide) __________________________________________ (% means percentage in dry matter) Simple sugars are (monosaccharide and disaccharide). Simple sugars are also called rapid sugars because they do not need digestion and are absorbed rapidly in our bloodstream. Word simple sugars is sometimes only used for monosaccharides. Word rapid sugars is more appropriate for both: monosaccharide and disaccharides. RAPID SUGARS: After being absorbed in our bloodstream, they rise blood glucose levels too high. This condition is called hyperglycemia, and is one of the symptoms of diabetes. If or pancreas function as it should, it will produce enough insulin to remove excess glucose from our bloodstream with amazing efficiency. But huge production of insulin can not be stopped in the same moment as sugar stop coming in the bloodstream. To much insulin will then cause too rapid fall of glucose level in the blood. That is called hypoglycemia, and symptoms may include depression, dizziness, crying spells, aggression, insomnia, weakness, and even loss of consciousness. When blood glucose falls too low, our adrenal glands will mobilize the body's stores of glycogen (starch like carbohydrate , many glucose molecules hooked end to end in a chain,stored in liver and muscle) and will also stimulate the synthesis of glucose from proteins and other substances present in our body. A diet rich in sugars will catch our pancreas and adrenal glands in a biochemical see-saw, overworking them. It could weaken pancreas and result in diabetes. Cardiovascular complications that follow excess glucose or fats kill many diabetics. If our body is unable to use all of the extra fats and cholesterol produced from sugars,it must dump the additional load. Fats can be deposited in the cells of our liver, heart, arteries, fat tissues, kidneys, muscles, and other organs. That is beginning of fatty degeneration. One of the aspects of fatty degeneration is deposition of visible fat in places where it is not normally found in healthy people. Fatty degeneration includes atherosclerosis, fatty liver and kidneys, some tumors, obesity and some forms of diabetes. Sugars inhibit the function of our immune system, and increase diseases caused by poor immune function, such as colds, flu, AIDS, allergies, infections, candidasis/fibromyalgia, ... Dusan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 1999 Report Share Posted March 25, 1999 At 06:43 25.03.99 EST, you wrote: >From: Es9525@... > >, >We live in Texas. Now I have found pure maple syrup but it always states >grade A which the recipe says is too refined. So I thought maybe blackstrap >molasses are someting like that might work instead but am not sure. >Edith I have used rice or barley malt, made from the orgainc whole grain, and I think it works fine. I consider organic malt one of the best concentrated sweetener. It is contraindicated in case of candida infection. Any concentrated carbohydrate is contraindicated in case of candidiasis/fibromyalgia/AIDS. Some people think that Stevia is the best sweetener. But, maybe, it will not be very good for Lemonade diet because it does not contain carbohydrates. I do not think that grade of maple sirup makes big difference. ________________________________________________ http://www.vtonly.com/f1006.htm#Grading ___________________________________________ Grading of Maple Syrup The grades of syrup are actually just differences in flavor and color. All grades are equal quality -- it's just a matter of personal preference. Read about the different grades of syrup. The syrup grades vary with the seasonal changes of the tree sap. Vermont Fancy, for example, is the most difficult to make. It is only produced early in the season, because it requires colder temperatures. As the spring weather warms up, the syrup gradually darkens, giving us the other grades. ___________________________________________ Grading of Pure Vermont Maple Syrup Vermont Fancy Grade: The very lightest in color (light amber) and the most delicate in flavor. Vermont Grade A Medium Amber: The standard grade most often found on store shelves where pure maple syrup is sold. Stronger maple flavor and medium in color. A great all purpose syrup. Vermont Grade A Dark Amber: The darkest colored and strongest flavored of the table grades. A heartier maple flavor makes this popular as a table syrup. Vermont Grade B: The very darkest and strongest flavored pure grade of all. This syrup is excellent for cooking. Vermont Commercial Grade: Previously known as Grade C, it is typically combined with corn syrup or cane sugar for commercial products. Can be bitter tasting. We have had a number of inquiries about using Grade B and Commercial Grade for cleansing diets. We do not sell Commercial Grade (illegal to sell it in retail stores in Vermont). ____________________________________________________________________ Nutritional Value of Maple Syrup Pure maple syrup is a natural food, processed from the pure sap of maple trees. During processing, the natural nutrients remain in the syrup. Sugars: The main sugar in pure maple syrup is sucrose. The darker grades of syrup also contain small, variable amounts of fructose and glucose. In order of sweetness, sucrose is less sweet than fructose and sweeter than glucose. Minerals and Vitamins: Maple syrup also contains minerals, vitamins, and amino acids. The primary minerals are: calcium, potassium, phosphorus, manganese, magnesium, and iron. Vitamins include: riboflavin, pantothenic acid, pyridoxine, niacin, biotin, and folic acid. Calories per tablespoon: Pure Maple Syrup 40 calories Molasses 40 calories Honey 45 calories Cane Sugar 52 calories Corn Syrup 60 calories ___________________________________________ Maple Syrup and Sugar: Thirty-five to 50 gallons of maple tree sap boils down to one gallon of maple syrup. Classified by color and flavor, the lighter the syrup color (grade A), the lighter the flavor. The grades of syrup have more to do with taste rather than quality. The darker the color, the longer the syrup boiled. Maple sugar is made by boiling down maple syrup until it reaches a soft, granular stage. Refrigerate. _______________________________________________________________ From: http://www.outpostcoop.com/sweetner.htm http://home.sol.no/~dusan/sugarpage.html __________________________________ Glucose is a specific form of sugar, one of the simplest. It is the form found in the bloodstream. " Blood sugar " always refers to blood glucose, and is abbreviated bG. All bG meters are specific for glucose and will not respond to other sugars, such as fructose, sucrose, maltose and lactose. Although sucrose (table sugar) is the most common sugar in food, glucose is also common. Most fruits, fruit juices, and soft drinks contain large amounts of glucose, and many foods contain small amounts. Sweet taste come from these sugars: ________________________________________ Glucose, sometimes called blood sugar or dextrose Fructose, a simple sugar found naturally in fruits and honey Lactose, also known as milk sugar Maltose, the sugar found naturally in sprouted grain Sucrose, a mix of glucose and fructose When consumed in processed form, simple sugars, such as glucose, fructose, and sucrose, will cause rapid rises in blood sugar levels (sugar high) followed by dramatic plunges (sugar low). Most sweeteners on the market today are highly processed and refined, bearing no resemblance to their natural counterpart. Before the sugar cane is refined and bleached into white sugar, it is rich in vitamins and minerals. _________________________________________________________________ Natural Sweeteners Barley Malt: Barley malt, made from sprouted, roasted barley grain, has a sweet and nutty flavor. It comes in granular form or syrup. It is called a " malt " because maltose is the sugar that occurs when starch in the barley sprouts. This is a product used in beer production. Keep refrigerated for extended storage. Brown Rice Syrup: Rice syrup is made by slow-cooking brown rice until it develops into a thick sweet syrup. Few people have allergies to rice, which makes it an ideal sweetener. It has a light, delicate flavor that compliments most foods. No need to refrigerate. If syrup hardens, run jar under warm water. Date Sugar: Date sugar is made by dehydrating and pulverizing dates. The date fruit has a high concentration of naturally occurring sugars. This sugar does not dissolve well, but it is good for cooking and baking. Store in a cool, dry place. Fructose: Fructose is made by refining corn syrup or extracting beet sugar. It breaks down slightly more slowly in the body than sugar (sucrose), but it does not provide any nutritional benefits. Store in a cool, dry place. Fruit Juice Concentrate: This sweetener, which undergoes little processing, can be found in many products, such as cookies, candy, cereal, and sodas. Usually made from a concentrate of pineapple, pear, peach, or clarified grape juice. Honey: After gathering nectar from flowers, the bees return to the hive and process this nectar into honey. The flavor of the honey depends on the flower -- sources include buckwheat, clover, orange blossom, wildflower, and sage. To process raw honey, it is removed from the wax comb, then strained or heated and filtered. Store in a warm, dry place. If honey crystallizes, place jar in a pot of hot water until crystals dissolve. Maple Syrup and Sugar: Thirty-five to 50 gallons of maple tree sap boils down to one gallon of maple syrup. Classified by color and flavor, the lighter the syrup color (grade A), the lighter the flavor. The grades of syrup have more to do with taste rather than quality. The darker the color, the longer the syrup boiled. Maple sugar is made by boiling down maple syrup until it reaches a soft, granular stage. Refrigerate. Molasses: When refining cane sugar, the liquid spun out of the process is molasses. It is 20-25% water, 50% sucrose, and 10% ash, with some protein and organic acids. It is graded by color and sucrose content, with the lighter color containing more sucrose. Because of its very strong flavor, molasses is used mainly in baking. Keep cool or refrigerate. Sucanat: Sucanat is a granular form of dehydrated juice of organic sugar cane. The acronym, " sucanat " comes from the term " sugar cane natural. " In its natural form, sugar cane contains the vitamins and minerals missing from refined sugar. Sorghum: Sorghum is a grain related to millet. It is processed into a sweetener by crushing the plant stalks then boiling the extracted juice into a syrup. It is comparable to molasses but lighter and milder. Refrigerate. Turbinado Sugar: Turbinado sugar is the light brown crystalline substance removed from molasses during the first separation. Although it contains traces of nutrients, it is identical to white sugar in the way it is absorbed. Store in a cool, dry place. _______________________________________________________ Brown Rice Syrup (Rice malt) is made from (yeast culture) fermented brown rice and sprouted whole barley. Like barley malt, it is ground and heated to make a thick syrup. Because of its mild taste, it can be used as a substitute for white or brown sugar. It contains:(approximate) 40 % complex carbohydrates (starch) 56 % maltose (disaccharide,rapid sugar ) 0 % succrose(disaccharide,rapid sugar) _____________________________ Barley Malt Syrup is made from (yeast culture) fermented whole barley which is sprouted to break down some of the carbohydrate into the simple sugar maltose. It is then ground and heated to make a thick syrup. Barley malt is a good substitute for brown and white sugar. It is delicious in hot breakfast cereals, cookies, breads, muffins, and recipes using carob. It contains: (approximate) 33 % complex carbohydrates (starch) 63 % maltose (disaccharide,rapid sugar) 0 % succrose(disaccharide,rapid sugar) ___________________________________________________ See molecules of glucose and sucrose here: http://www.indigo.com/models/gphmodel/sugars.html sucrose = glucose + fructose ___________________________________________________________________ Maple sirup: ~96 % sucrose (disaccharide,rapid sugar) Honey ~96 % (glucose + fructose, monosaccharide ) + sucrose (disaccharide) Molases ~96 % sucrose (disaccharide) White sugar ~99.9% sucrose (disaccharide) __________________________________________ (% means percentage in dry matter) Simple sugars are (monosaccharide and disaccharide). Simple sugars are also called rapid sugars because they do not need digestion and are absorbed rapidly in our bloodstream. Word simple sugars is sometimes only used for monosaccharides. Word rapid sugars is more appropriate for both: monosaccharide and disaccharides. RAPID SUGARS: After being absorbed in our bloodstream, they rise blood glucose levels too high. This condition is called hyperglycemia, and is one of the symptoms of diabetes. If or pancreas function as it should, it will produce enough insulin to remove excess glucose from our bloodstream with amazing efficiency. But huge production of insulin can not be stopped in the same moment as sugar stop coming in the bloodstream. To much insulin will then cause too rapid fall of glucose level in the blood. That is called hypoglycemia, and symptoms may include depression, dizziness, crying spells, aggression, insomnia, weakness, and even loss of consciousness. When blood glucose falls too low, our adrenal glands will mobilize the body's stores of glycogen (starch like carbohydrate , many glucose molecules hooked end to end in a chain,stored in liver and muscle) and will also stimulate the synthesis of glucose from proteins and other substances present in our body. A diet rich in sugars will catch our pancreas and adrenal glands in a biochemical see-saw, overworking them. It could weaken pancreas and result in diabetes. Cardiovascular complications that follow excess glucose or fats kill many diabetics. If our body is unable to use all of the extra fats and cholesterol produced from sugars,it must dump the additional load. Fats can be deposited in the cells of our liver, heart, arteries, fat tissues, kidneys, muscles, and other organs. That is beginning of fatty degeneration. One of the aspects of fatty degeneration is deposition of visible fat in places where it is not normally found in healthy people. Fatty degeneration includes atherosclerosis, fatty liver and kidneys, some tumors, obesity and some forms of diabetes. Sugars inhibit the function of our immune system, and increase diseases caused by poor immune function, such as colds, flu, AIDS, allergies, infections, candidasis/fibromyalgia, ... Dusan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 1999 Report Share Posted March 25, 1999 I wrote: >> " I do not think that grade of maple sirup makes big difference. " Actually , after thinking about this statement, I found out it is very wrong. There is a big difference. >>The darker the color, the longer the syrup boiled. When boiling syrup for a long time, it is not only water that is going out, but also some other compounds/gasses, that may make a big chemical difference in quality. __________________________________________________________________________ Anyway, I still consider malt (rice,barley) a better choice for human body. Your body may absorbe maple much more rapid then malt. Dusan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 1999 Report Share Posted March 25, 1999 I wrote: >> " I do not think that grade of maple sirup makes big difference. " Actually , after thinking about this statement, I found out it is very wrong. There is a big difference. >>The darker the color, the longer the syrup boiled. When boiling syrup for a long time, it is not only water that is going out, but also some other compounds/gasses, that may make a big chemical difference in quality. __________________________________________________________________________ Anyway, I still consider malt (rice,barley) a better choice for human body. Your body may absorbe maple much more rapid then malt. Dusan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 1999 Report Share Posted March 25, 1999 Yes, unsulphered malasses should work. BO>From: Es9525@... BO>, BO>We live in Texas. Now I have found pure maple syrup but it always states BO>grade A which the recipe says is too refined. So I thought maybe blackstrap BO>molasses are someting like that might work instead but am not sure. BO>Edith BO>------------------------------------------------------------------------ BO>Come check out our brand new web site! BO> BO>Onelist: Making the Internet intimate BO>------------------------------------------------------------------------ BO>If you act on ideas found here, you do so at your own risk. Self-help requi BO>!The things you will find here are for information and research purposes onl BO> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 1999 Report Share Posted March 29, 1999 > From: Dusan Stojkovic <dusan@...> > > At 06:43 25.03.99 EST, you wrote: > >From: Es9525@... > > > >, > >We live in Texas. Now I have found pure maple syrup but it always states > >grade A which the recipe says is too refined. So I thought maybe blackstrap > >molasses are someting like that might work instead but am not sure. > >Edith > > > > > > > I have used rice or barley malt, made from the orgainc whole grain, and I > think it works fine. > I consider organic malt one of the best concentrated sweetener. What does that meen that: > It is contraindicated in case of candida infection. > > > Any concentrated carbohydrate is contraindicated in case of > candidiasis/fibromyalgia/AIDS. > > > Some people think that Stevia is the best sweetener. > But, maybe, it will not be very good for Lemonade diet because it does not > contain carbohydrates. Quote Link to comment Share on other sites More sharing options...
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