Re: Made The Best Soup I Ever Ate!

[Guest guest]

Hi

I'm ready to try a good CR recipe anytime, but are you sure you have the

quantity of splenda correct? Are you using the kind that you spoon rather than

the one that comes in packets?

Cheers,

Arturo

Made The Best Soup I Ever Ate!

Posted by: " scottyoldboy " bbsk@... scottyoldboy

Mon Mar 3, 2008 12:23 pm (PST)

Last night I made the best soup that I ever ate and I can't cook. This

soup is a slight modification that was listed in message #2761.

1 head green cabbage (medium head)

1 64 oz. container V8 juice (low sodium)

1 14 oz. can diced tomatoes (no salt added)

1/2 cup of raisins

1 cup Splenda

2 tablespoons lemon juice

1 16oz. jar salsa

3 tablespoons olive oil

These ingredients come to about 1400 calories for a huge pot of soup. I

had a bowl for breakfast and I was amazed at the flavor. I am a 65 year

old who has no cooking experience; so I figure this is a can't miss

recipe. It took about 30 minutes for the cabbage to get tender and then

I added the Splenda and lemon juice.

[Guest guest]

Yes it sure does sound like a lot of Splenda.

We have an extensive recipe collection in the “links” section of our site.

From: Arturo Veve <volae@...>

Reply-< >

Date: Tue, 4 Mar 2008 04:59:32 -0800 (GMT-08:00)

< >

Subject: [ ] Re: Made The Best Soup I Ever Ate!

Hi

I'm ready to try a good CR recipe anytime, but are you sure you have the quantity of splenda correct? Are you using the kind that you spoon rather than the one that comes in packets?

Cheers,

Arturo

Made The Best Soup I Ever Ate!

Posted by: " scottyoldboy " bbsk@... <mailto:bbsk%40hotmail.com> scottyoldboy

Mon Mar 3, 2008 12:23 pm (PST)

Last night I made the best soup that I ever ate and I can't cook. This

soup is a slight modification that was listed in message #2761.

1 head green cabbage (medium head)

1 64 oz. container V8 juice (low sodium)

1 14 oz. can diced tomatoes (no salt added)

1/2 cup of raisins

1 cup Splenda

2 tablespoons lemon juice

1 16oz. jar salsa

3 tablespoons olive oil

These ingredients come to about 1400 calories for a huge pot of soup. I

had a bowl for breakfast and I was amazed at the flavor. I am a 65 year

old who has no cooking experience; so I figure this is a can't miss

recipe. It took about 30 minutes for the cabbage to get tender and then

I added the Splenda and lemon juice.

[Guest guest]

Sheesh, I don't think we could take that much sugary taste in our

soups. The carbs alone break down into sugar. What's the need for

all the splenda? People do that kind of thing to smoothies too and

we just enjoy the natural sweetness of the fruits in smoothies. To

add extra seems to detract for us.

>

> Yes it sure does sound like a lot of Splenda.

>

> We have an extensive recipe collection in the ³links² section of

our site.

>

>

>

> From: Arturo Veve <volae@...>

> Reply-< >

> Date: Tue, 4 Mar 2008 04:59:32 -0800 (GMT-08:00)

> < >

> Subject: [ ] Re: Made The Best Soup I Ever Ate!

>

>

>

>

>

> Hi

> I'm ready to try a good CR recipe anytime, but are you sure you

have the

> quantity of splenda correct? Are you using the kind that you spoon

rather

> than the one that comes in packets?

> Cheers,

> Arturo

>

> Made The Best Soup I Ever Ate!

> Posted by: " scottyoldboy " bbsk@... <mailto:bbsk%40hotmail.com>

> scottyoldboy

> Mon Mar 3, 2008 12:23 pm (PST)

> Last night I made the best soup that I ever ate and I can't cook.

This

> soup is a slight modification that was listed in message #2761.

>

> 1 head green cabbage (medium head)

> 1 64 oz. container V8 juice (low sodium)

> 1 14 oz. can diced tomatoes (no salt added)

> 1/2 cup of raisins

> 1 cup Splenda

> 2 tablespoons lemon juice

> 1 16oz. jar salsa

> 3 tablespoons olive oil

>

> These ingredients come to about 1400 calories for a huge pot of

soup. I

> had a bowl for breakfast and I was amazed at the flavor. I am a 65

year

> old who has no cooking experience; so I figure this is a can't miss

> recipe. It took about 30 minutes for the cabbage to get tender and

then

> I added the Splenda and lemon juice.

>

[Guest guest]

I use some artificial sweetener in a mixed fruit-kefir (fermented milk) snack I prepare, because after a few days in the refrigerator the kefir consumes the sugar in the fruit too and it can taste pretty sharp. A little sweetness takes off the edge, and real sugar would just be fermented by the kefir too.. People may not appreciate how much sugar and sweetness is released by cooking vegetables that can taste anything but sweet when consumed raw in salads. Onions are one of the most changed by heat, while all move away from bitter or bland toward milder and sweeter.I suggest for the next batch of soup consider making it with no sweetener at all and then add a little sweetener as desired when consuming.There is probably a gradual adaptation going on with your taste perception as you move away from processed foods that add sugar and salt to everything.. I expect if they could they would add sugar to salt, and salt to sugar. :-)Congratulations, that soup sounds like a great start. You would probably discover yourself that it doesn't need that much help to taste good...  JROn Mar 4, 2008, at 9:03 AM, Flower wrote:Sheesh, I don't think we could take that much sugary taste in our soups. The carbs alone break down into sugar. What's the need for all the splenda? People do that kind of thing to smoothies too and we just enjoy the natural sweetness of the fruits in smoothies. To add extra seems to detract for us.>> Yes it sure does sound like a lot of Splenda.> > We have an extensive recipe collection in the ³links² section of our site.> > > 

[Guest guest]

Speaking of artificial sweetners, I've recently kicked the diet soda habit and discovered Stevia as a natural alternative to Equal, etc. Is anyone familar with peer-reviewed research on the relative risk/benefits of the various sweetening agents?Flower <flowerpowerpetalpusher@...> wrote: Sheesh, I don't think we could take that much sugary taste in our soups. The carbs alone break down into sugar. What's the need for all the splenda? People do that kind of thing to smoothies too and we just enjoy the natural sweetness of

the fruits in smoothies. To add extra seems to detract for us.>> Yes it sure does sound like a lot of Splenda.> > We have an extensive recipe collection in the ³links² section of our site.> > > > From: Arturo Veve <volae@...>> Reply-< >> Date: Tue, 4 Mar 2008 04:59:32 -0800 (GMT-08:00)> < >> Subject: [ ] Re: Made The Best Soup I Ever Ate!> > > > > > Hi> I'm ready to try a good CR recipe anytime, but are you sure you have the>

quantity of splenda correct? Are you using the kind that you spoon rather> than the one that comes in packets?> Cheers,> Arturo> > Made The Best Soup I Ever Ate!> Posted by: "scottyoldboy" bbsk@... <mailto:bbsk%40hotmail.com>> scottyoldboy > Mon Mar 3, 2008 12:23 pm (PST)> Last night I made the best soup that I ever ate and I can't cook. This> soup is a slight modification that was listed in message #2761.> > 1 head green cabbage (medium head)> 1 64 oz. container V8 juice (low sodium)> 1 14 oz. can diced tomatoes (no salt added)> 1/2 cup of raisins > 1 cup Splenda> 2 tablespoons lemon juice> 1 16oz. jar salsa> 3 tablespoons olive oil> > These ingredients come to about 1400 calories for a huge pot of soup. I> had a bowl for breakfast and I was amazed at the flavor. I am a 65 year> old

who has no cooking experience; so I figure this is a can't miss> recipe. It took about 30 minutes for the cabbage to get tender and then> I added the Splenda and lemon juice.>

Looking for last minute shopping deals? Find them fast with Search.

[Guest guest]

With all its processing I have to wonder if " V8 " still retains the

nutrient bang for the caloric buck of its original constituents?

Certainly is easy enough to buy off the shelf and drink, but is it all

calories at this point? Anyone with insight?

>

> Last night I made the best soup that I ever ate and I can't cook. This

> soup is a slight modification that was listed in message #2761.

>

> 1 head green cabbage (medium head)

> 1 64 oz. container V8 juice (low sodium)

> 1 14 oz. can diced tomatoes (no salt added)

> 1/2 cup of raisins

> 1 cup Splenda

> 2 tablespoons lemon juice

> 1 16oz. jar salsa

> 3 tablespoons olive oil

>

> These ingredients come to about 1400 calories for a huge pot of soup. I

> had a bowl for breakfast and I was amazed at the flavor. I am a 65 year

> old who has no cooking experience; so I figure this is a can't miss

> recipe. It took about 30 minutes for the cabbage to get tender and then

> I added the Splenda and lemon juice.

>

[Guest guest]

The difference in sweetness preference may be due to whether or not

one is a non-taster or not: http://www.apa.org/monitor/jan98/food.html

Non-tasters tend to like very sweet or salty things. They also like

creamy things, so they tend to prefer fat added to their food. My

husband and I notice big differences in the way we spice foods. He

adds far too much fat and far too much chile to dishes for my tastes.

Things he considers bland I think are delicious. For instance, I

love the taste of oatmeal and he adds curry powder to his!

Diane

>

>

> Sheesh, I don't think we could take that much sugary taste in our

> soups. The carbs alone break down into sugar. What's the need for

> all the splenda? People do that kind of thing to smoothies too and

> we just enjoy the natural sweetness of the fruits in smoothies. To

> add extra seems to detract for us.

>

[Guest guest]

We have a study of safety ratings of artificial sweetners in our “links” section.

Our files and links are extensive and informative. Please read them everyone.

From: heather <hjmac@...>

Reply-< >

Date: Tue, 4 Mar 2008 09:21:28 -0800 (PST)

< >

Subject: Re: [ ] Re: Made The Best Soup I Ever Ate!

Speaking of artificial sweetners, I've recently kicked the diet soda habit and discovered Stevia as a natural alternative to Equal, etc. Is anyone familar with peer-reviewed research on the relative risk/benefits of the various sweetening agents?

Flower <flowerpowerpetalpusher@...> wrote:

Sheesh, I don't think we could take that much sugary taste in our

soups. The carbs alone break down into sugar. What's the need for

all the splenda? People do that kind of thing to smoothies too and

we just enjoy the natural sweetness of the fruits in smoothies. To

add extra seems to detract for us.

>

> Yes it sure does sound like a lot of Splenda.

>

> We have an extensive recipe collection in the “links” section of

our site.

>

>

>

> From: Arturo Veve <volae@...>

> Reply-< <mailto: %40> >

> Date: Tue, 4 Mar 2008 04:59:32 -0800 (GMT-08:00)

> < <mailto: %40> >

> Subject: [ ] Re: Made The Best Soup I Ever Ate!

>

>

>

>

>

> Hi

> I'm ready to try a good CR recipe anytime, but are you sure you

have the

> quantity of splenda correct? Are you using the kind that you spoon

rather

> than the one that comes in packets?

> Cheers,

> Arturo

>

> Made The Best Soup I Ever Ate!

> Posted by: " scottyoldboy " bbsk@... <mailto:bbsk%40hotmail.com>

> scottyoldboy

> Mon Mar 3, 2008 12:23 pm (PST)

> Last night I made the best soup that I ever ate and I can't cook.

This

> soup is a slight modification that was listed in message #2761.

>

> 1 head green cabbage (medium head)

> 1 64 oz. container V8 juice (low sodium)

> 1 14 oz. can diced tomatoes (no salt added)

> 1/2 cup of raisins

> 1 cup Splenda

> 2 tablespoons lemon juice

> 1 16oz. jar salsa

> 3 tablespoons olive oil

>

> These ingredients come to about 1400 calories for a huge pot of

soup. I

> had a bowl for breakfast and I was amazed at the flavor. I am a 65

year

> old who has no cooking experience; so I figure this is a can't miss

> recipe. It took about 30 minutes for the cabbage to get tender and

then

> I added the Splenda and lemon juice.

>

Looking for last minute shopping deals? Find them fast with Search. <http://us.rd./evt=51734/*http://tools.search./newsearch/category.php?category=shopping>

[Guest guest]

I have been drinking between 1 and 2 qts a week of walmart house brand vegetable juice which may be from the same tanker truck as V8. From the label there is no added sugar, but they list tomato paste which is pretty sweet. Also added salt and ascorbic acid.. Since I'm drinking it get more salt in my diet, I don't mind that addition.It doesn't seem very high calorie as snack beverages go, but I don't drink a lot.JROn Mar 4, 2008, at 11:21 AM, bill4cr wrote:With all its processing I have to wonder if "V8" still retains thenutrient bang for the caloric buck of its original constituents?Certainly is easy enough to buy off the shelf and drink, but is it allcalories at this point? Anyone with insight?>> Last night I made the best soup that I ever ate and I can't cook. This > soup is a slight modification that was listed in message #2761. > > 1 head green cabbage (medium head)> 1 64 oz. container V8 juice (low sodium)> 1 14 oz. can diced tomatoes (no salt added)> 1/2 cup of raisins > 1 cup Splenda> 2 tablespoons lemon juice> 1 16oz. jar salsa> 3 tablespoons olive oil> > These ingredients come to about 1400 calories for a huge pot of soup. I > had a bowl for breakfast and I was amazed at the flavor. I am a 65 year > old who has no cooking experience; so I figure this is a can't miss > recipe. It took about 30 minutes for the cabbage to get tender and then > I added the Splenda and lemon juice.>

[Guest guest]

Nutritiondata's take on V8On Tue, Mar 4, 2008 at 12:21 PM, bill4cr <bill4cr@...> wrote:

With all its processing I have to wonder if " V8 " still retains the

nutrient bang for the caloric buck of its original constituents?

Certainly is easy enough to buy off the shelf and drink, but is it all

calories at this point? Anyone with insight?

>

> Last night I made the best soup that I ever ate and I can't cook. This

> soup is a slight modification that was listed in message #2761.

>

> 1 head green cabbage (medium head)

> 1 64 oz. container V8 juice (low sodium)

> 1 14 oz. can diced tomatoes (no salt added)

> 1/2 cup of raisins

> 1 cup Splenda

> 2 tablespoons lemon juice

> 1 16oz. jar salsa

> 3 tablespoons olive oil

>

> These ingredients come to about 1400 calories for a huge pot of soup. I

> had a bowl for breakfast and I was amazed at the flavor. I am a 65 year

> old who has no cooking experience; so I figure this is a can't miss

> recipe. It took about 30 minutes for the cabbage to get tender and then

> I added the Splenda and lemon juice.

>

[Guest guest]

Hi folks:

If I want to do a very quick analysis of a food there are two things I like to do:

A) First, check what CRON-o-Meter comes up with for percentage of total vitamins and total minerals in the number of calories I eat daily - ~1800 in my case - and compare the food's performance with other foods. 1800 calories of V8 provides 82% of the vitamins and 94% of the minerals. This is very good. It means that if you ate nothing except V8 juice you would not be short many micronutrients, even though there are some nutrients that vegetables as a group simply do not contain.

Then you can also look at each individual micronutrient. This is helpful to judge whether that food is doing more than its fair share (or less) of providing each individual nutrient. If the number for 1800 calories of an individual nutrient comes out below 100% then it is falling short on that nutrient. If it comes out at 200% then it is doing a very good job. Some foods provide 20 times as much of some nutrients, in just 1800 calories, than is required.

The second thing I like to do is look at the nutrients provided by 20% of my caloric intake - 360 calories in my case. For V8 juice that is 70% of the day's requirements for vitamins, and 63% for minerals. This gives an idea of the food's likely effects if you adopted it as a staple, every day, food. Again these numbers should be compared with those for other foods. But clearly to get more than 60% of both vitamins and minerals from just 20% of one's diet is, again, excellent.

Rodney.

> > >> > > Last night I made the best soup that I ever ate and I can't cook. This> > > soup is a slight modification that was listed in message #2761.> > >> > > 1 head green cabbage (medium head)> > > 1 64 oz. container V8 juice (low sodium)> > > 1 14 oz. can diced tomatoes (no salt added)> > > 1/2 cup of raisins> > > 1 cup Splenda> > > 2 tablespoons lemon juice> > > 1 16oz. jar salsa> > > 3 tablespoons olive oil> > >> > > These ingredients come to about 1400 calories for a huge pot of soup. I> > > had a bowl for breakfast and I was amazed at the flavor. I am a 65 year> > > old who has no cooking experience; so I figure this is a can't miss> > > recipe. It took about 30 minutes for the cabbage to get tender and then> > > I added the Splenda and lemon juice.> > >> >> > > >>

[Guest guest]

V-8 is a great salad substitute. The small cans are also very portable and have a rip off seal. I keep it on hand in the pantry to add it to soups, stews and tomato sauces.

From: Rodney <perspect1111@...>

Reply-< >

Date: Wed, 05 Mar 2008 00:05:32 -0000

< >

Subject: [ ] Re: Made The Best Soup I Ever Ate!

Hi folks:

If I want to do a very quick analysis of a food there are two things I like to do:

A) First, check what CRON-o-Meter comes up with for percentage of total vitamins and total minerals in the number of calories I eat daily - ~1800 in my case - and compare the food's performance with other foods. 1800 calories of V8 provides 82% of the vitamins and 94% of the minerals. This is very good. It means that if you ate nothing except V8 juice you would not be short many micronutrients, even though there are some nutrients that vegetables as a group simply do not contain.

Then you can also look at each individual micronutrient. This is helpful to judge whether that food is doing more than its fair share (or less) of providing each individual nutrient. If the number for 1800 calories of an individual nutrient comes out below 100% then it is falling short on that nutrient. If it comes out at 200% then it is doing a very good job. Some foods provide 20 times as much of some nutrients, in just 1800 calories, than is required.

The second thing I like to do is look at the nutrients provided by 20% of my caloric intake - 360 calories in my case. For V8 juice that is 70% of the day's requirements for vitamins, and 63% for minerals. This gives an idea of the food's likely effects if you adopted it as a staple, every day, food. Again these numbers should be compared with those for other foods. But clearly to get more than 60% of both vitamins and minerals from just 20% of one's diet is, again, excellent.

Rodney.

[Guest guest]

> > > >

> > > > Last night I made the best soup that I ever ate and I can't

cook.

> This

> > > > soup is a slight modification that was listed in message

#2761.

> > > >

> > > > 1 head green cabbage (medium head)

> > > > 1 64 oz. container V8 juice (low sodium)

> > > > 1 14 oz. can diced tomatoes (no salt added)

> > > > 1/2 cup of raisins

> > > > 1 cup Splenda

> > > > 2 tablespoons lemon juice

> > > > 1 16oz. jar salsa

> > > > 3 tablespoons olive oil

> > > >

> > > > These ingredients come to about 1400 calories for a huge pot

of

> soup. I

> > > > had a bowl for breakfast and I was amazed at the flavor. I am

a 65

> year

> > > > old who has no cooking experience; so I figure this is a can't

> miss

> > > > recipe. It took about 30 minutes for the cabbage to get

tender and

> then

> > > > I added the Splenda and lemon juice.

> > > >

> > >

> > >

> > >

> >

>

Hi Folks,

I'm wondering if anyone thought of raw honey in this recipe, instead

of the splenda? The splenda has no calories, but, isn't the honey

better for you? As for the V8, I'm skeptical about the preservitives

in it. I make my own veggie juices all the time with my food

processor. Most commonly spinach and tomatoe.

Jen

[Guest guest]

On what basis is honey “better” for you? It’s almost identical to sugar, but higher in calories.

What preservatives in V-8 are you referring to? V-8 is minimally processed (the only ingredients besides the 8 vegetables are salt, Vit C and citric acid – all relatively harmless except maybe the salt but V-8 comes in a low salt version).

We wouldn’t be recommending it here otherwise.

From: esprit_jamesmom28 <esprit_jamesmom28@...>

Reply-< >

Date: Wed, 05 Mar 2008 03:45:22 -0000

< >

Subject: [ ] Re: Made The Best Soup I Ever Ate!

Hi Folks,

I'm wondering if anyone thought of raw honey in this recipe, instead

of the splenda? The splenda has no calories, but, isn't the honey

better for you? As for the V8, I'm skeptical about the preservitives

in it. I make my own veggie juices all the time with my food

processor. Most commonly spinach and tomatoe.

Jen

[Guest guest]

So, what could we add to get it up to 100% vitamins and 100% minerals?

> > > >

> > > > Last night I made the best soup that I ever ate and I can't

cook.

> This

> > > > soup is a slight modification that was listed in message

#2761.

> > > >

> > > > 1 head green cabbage (medium head)

> > > > 1 64 oz. container V8 juice (low sodium)

> > > > 1 14 oz. can diced tomatoes (no salt added)

> > > > 1/2 cup of raisins

> > > > 1 cup Splenda

> > > > 2 tablespoons lemon juice

> > > > 1 16oz. jar salsa

> > > > 3 tablespoons olive oil

> > > >

> > > > These ingredients come to about 1400 calories for a huge pot

of

> soup. I

> > > > had a bowl for breakfast and I was amazed at the flavor. I am

a 65

> year

> > > > old who has no cooking experience; so I figure this is a can't

> miss

> > > > recipe. It took about 30 minutes for the cabbage to get

tender and

> then

> > > > I added the Splenda and lemon juice.

> > > >

> > >

> > >

> > >

> >

>

[Guest guest]

Hi Rodney:

As a V8 consumer, years ago I researched and read that V8 was

comprised of 87% tomato juice, but this figure is no longer available

on their website or via telephone. Apparently, has decided

that it is in their best interest for marketing reasons not to make

this information public? However, a comparison of the lycopene

content per cup of V8 (17mg, as stated in their FAQ section:

http://www.v8juice.com/FAQ_v8.aspx#lycopene) and the lycopene content

of pure tomato juice (22.9mg, as shown in

http://www.lycopene.org/content.aspx) yields a ratio of about 3/4.

While that is not 87%, it is clear to note that V8 is made up mostly

of tomato juice. Due to this disproportionate ratio, it is missing

most all those phytonutrients present in the great variety of greens.

(Anyone familiar with making their own juice understands that even

small quantities of greens turn your tomato/carrot concoction to a

green-brown, but V8 is still an attractive orange-red. Hmmm.)

-Dave

> > > >

> > > > Last night I made the best soup that I ever ate and I can't cook.

> This

> > > > soup is a slight modification that was listed in message #2761.

> > > >

> > > > 1 head green cabbage (medium head)

> > > > 1 64 oz. container V8 juice (low sodium)

> > > > 1 14 oz. can diced tomatoes (no salt added)

> > > > 1/2 cup of raisins

> > > > 1 cup Splenda

> > > > 2 tablespoons lemon juice

> > > > 1 16oz. jar salsa

> > > > 3 tablespoons olive oil

> > > >

> > > > These ingredients come to about 1400 calories for a huge pot of

> soup. I

> > > > had a bowl for breakfast and I was amazed at the flavor. I am a 65

> year

> > > > old who has no cooking experience; so I figure this is a can't

> miss

> > > > recipe. It took about 30 minutes for the cabbage to get tender and

> then

> > > > I added the Splenda and lemon juice.

> > > >

> > >

> > >

> > >

> >

>

[Guest guest]

Hi :

Well, as you obviously will realize, add the stuff it doesn't

contain. I don't have the time to work on this now, but vitamins D

and B12 are almost certainly the two most glaring omissions, since

few vegetable products contain any of them. Vitamin E very likely

is another.

Rodney.

> > > > >

> > > > > Last night I made the best soup that I ever ate and I

can't

> cook.

> > This

> > > > > soup is a slight modification that was listed in message

> #2761.

> > > > >

> > > > > 1 head green cabbage (medium head)

> > > > > 1 64 oz. container V8 juice (low sodium)

> > > > > 1 14 oz. can diced tomatoes (no salt added)

> > > > > 1/2 cup of raisins

> > > > > 1 cup Splenda

> > > > > 2 tablespoons lemon juice

> > > > > 1 16oz. jar salsa

> > > > > 3 tablespoons olive oil

> > > > >

> > > > > These ingredients come to about 1400 calories for a huge

pot

> of

> > soup. I

> > > > > had a bowl for breakfast and I was amazed at the flavor. I

am

> a 65

> > year

> > > > > old who has no cooking experience; so I figure this is a

can't

> > miss

> > > > > recipe. It took about 30 minutes for the cabbage to get

> tender and

> > then

> > > > > I added the Splenda and lemon juice.

> > > > >

> > > >

> > > >

> > > >

> > >

> >

>

[Guest guest]

Hi folks:

Also worth noting is that the " low sodium " characteristic of the

salt-free version of V8 juice is no help to me (although it might be

to those who are specifically-sodium sensitive).

It is no help because it contains potassium CHLORIDE. And imo fwiw

it is the chlorine atom in regular table salt that is probably the

problem. It is quite amazing how many compounds with chlorine atoms

in them are known carcinogens: carbon tetrachloride; polychlorinated

biphenyls; vinyl chloride; sodium chloride (salt - stomach cancer in

Japan) .... and those are only those that come immediately to mind.

I know no reason to expect that potassium chloride would be any

safer in this respect than sodium chloride - table salt - since, and

Tony can correct me on this if necessary, in digestion these types

of compounds are broken up in solution into their individual

components, sodium or potassium, and chlorine. So in either case

the chlorine ion will be floating around freely doing whatever it

feels like doing, perhaps initiating cancer.

If one has the time, patience and energy to do it one can probably

make stuff oneself that is cheaper and healthier. But it may look

an unattractive muddy brown colour with a less drinkable 'viscosity'.

I recall a member here by the name of Bob has spent a gtreat deal of

time experimenting with puréeing vegetables. He ought to chime in

if he has a better homemade version of V8.

Rodney.

> > > > > >

> > > > > > Last night I made the best soup that I ever ate and I

> can't

> > cook.

> > > This

> > > > > > soup is a slight modification that was listed in message

> > #2761.

> > > > > >

> > > > > > 1 head green cabbage (medium head)

> > > > > > 1 64 oz. container V8 juice (low sodium)

> > > > > > 1 14 oz. can diced tomatoes (no salt added)

> > > > > > 1/2 cup of raisins

> > > > > > 1 cup Splenda

> > > > > > 2 tablespoons lemon juice

> > > > > > 1 16oz. jar salsa

> > > > > > 3 tablespoons olive oil

> > > > > >

> > > > > > These ingredients come to about 1400 calories for a huge

> pot

> > of

> > > soup. I

> > > > > > had a bowl for breakfast and I was amazed at the flavor.

I

> am

> > a 65

> > > year

> > > > > > old who has no cooking experience; so I figure this is a

> can't

> > > miss

> > > > > > recipe. It took about 30 minutes for the cabbage to get

> > tender and

> > > then

> > > > > > I added the Splenda and lemon juice.

> > > > > >

> > > > >

> > > > >

> > > > >

> > > >

> > >

> >

>

[Guest guest]

> I know no reason to expect that potassium chloride would be any

> safer in this respect than sodium chloride - table salt - since, and

> Tony can correct me on this if necessary, in digestion these types

> of compounds are broken up in solution into their individual

> components, sodium or potassium, and chlorine. So in either case

> the chlorine ion will be floating around freely doing whatever it

> feels like doing, perhaps initiating cancer.

>

Potassium chloride is also the same chemical used by Dr Kervorkian to

stop peoples hearts. While the amount used was much higher than what

occurs in food, I think it is a good idea to avoid it.

Many companies are using it more in foods as they try to reduce the

sodium chloride in their foods.

In addition, we get way more than enough potassium from foods and

adding in more from KCl, may not be a good idea.

Regards

Jeff

[Guest guest]

Ironically I drink vegetable juice (not v8 but similar) specifically for the salt.. Since i can get cramps from not getting enough. I have experimented with adding salt to regular (not low salt) vegetable juice and it takes very little to  make it taste too salty. I can't make any sense from that other than not to do it. When I need to dose extra salt, water is the better medium.-------I would repeat another old caution. Most general dietary advice targeted towards the general population is based on them eating lots of processed foods.For example if eating several grams of salt a day, and only sweating when your boss walks by, maybe you need to watch excess salt intake. If eating zero processed foods, and only sweating when you run 5 miles, (like I just did)... maybe salt isn't so bad...The general mainstream advice is for those "other" people who have lousy diets. You need to be your own advisor based on your specific intake and feedback from any measurements you make.JRPS: My respects to Dr. K but  I occasionally dose with a (very) little potassium chloride also since our bodies electrolyte is made up of 3 or 4 chemicals (Na, P, Ca, and one other I don't recall) but sodium is dominant and experimentally my personal deficiency. I do get some potassium from the banana in the muffins I make.On Mar 5, 2008, at 3:51 PM, Rodney wrote:Hi folks:Also worth noting is that the "low sodium" characteristic of the salt-free version of V8 juice is no help to me (although it might be to those who are specifically-sodium sensitive).It is no help because it contains potassium CHLORIDE. And imo fwiw it is the chlorine atom in regular table salt that is probably the problem. It is quite amazing how many compounds with chlorine atoms in them are known carcinogens: carbon tetrachloride; polychlorinated biphenyls; vinyl chloride; sodium chloride (salt - stomach cancer in Japan) .... and those are only those that come immediately to mind.I know no reason to expect that potassium chloride would be any safer in this respect than sodium chloride - table salt - since, and Tony can correct me on this if necessary, in digestion these types of compounds are broken up in solution into their individual components, sodium or potassium, and chlorine. So in either case the chlorine ion will be floating around freely doing whatever it feels like doing, perhaps initiating cancer.If one has the time, patience and energy to do it one can probably make stuff oneself that is cheaper and healthier. But it may look an unattractive muddy brown colour with a less drinkable 'viscosity'.I recall a member here by the name of Bob has spent a gtreat deal of time experimenting with puréeing vegetables. He ought to chime in if he has a better homemade version of V8.Rodney.Messages in this topic (21)Reply (via web post) | Start a new topicMessages | Database | Members Change settings via the Web ( ID required) Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional Visit Your Group |  Terms of Use | UnsubscribeRECENT ACTIVITY14New MembersVisit Your GroupMeditation andLovingkindnessA Groupto share and learn. HealthEarly DetectionKnow the symptomsof breast cancer.Moderator CentralGet the latest newsfrom the team.. 

[Guest guest]

Rodney:

But Splenda (sucralose) contains chlorine, of course. After extensive

animal tests with huge amounts of sucralose, there were no

carcinogenic problems found. Perhaps it's due to the chlorine atoms

being more tightly bound in sucralose than in other chemicals?

-Dave

> > > > > > >

> > > > > > > Last night I made the best soup that I ever ate and I

> > can't

> > > cook.

> > > > This

> > > > > > > soup is a slight modification that was listed in message

> > > #2761.

> > > > > > >

> > > > > > > 1 head green cabbage (medium head)

> > > > > > > 1 64 oz. container V8 juice (low sodium)

> > > > > > > 1 14 oz. can diced tomatoes (no salt added)

> > > > > > > 1/2 cup of raisins

> > > > > > > 1 cup Splenda

> > > > > > > 2 tablespoons lemon juice

> > > > > > > 1 16oz. jar salsa

> > > > > > > 3 tablespoons olive oil

> > > > > > >

> > > > > > > These ingredients come to about 1400 calories for a huge

> > pot

> > > of

> > > > soup. I

> > > > > > > had a bowl for breakfast and I was amazed at the flavor.

> I

> > am

> > > a 65

> > > > year

> > > > > > > old who has no cooking experience; so I figure this is a

> > can't

> > > > miss

> > > > > > > recipe. It took about 30 minutes for the cabbage to get

> > > tender and

> > > > then

> > > > > > > I added the Splenda and lemon juice.

> > > > > > >

> > > > > >

> > > > > >

> > > > > >

> > > > >

> > > >

> > >

> >

>

[Guest guest]

> But Splenda (sucralose) contains chlorine, of course. After extensive

> animal tests with huge amounts of sucralose, there were no

> carcinogenic problems found. Perhaps it's due to the chlorine atoms

> being more tightly bound in sucralose than in other chemicals?

>

that is my understanding also. Once bound, it is very difficult to

split and human can not do it, or if we do, we are very poor at it.

Even the insects they first tested it in (to be used as an

insecticide) couldnt split the bond.

If we could split the chloride atoms off, they we would absorb the

sugar molecule and get the calories from it and it would effect our

blood sugar, all of which do not happen

Jeff

>

>

> -Dave

>

>

> > > > > > > >

> > > > > > > > Last night I made the best soup that I ever ate and I

> > > can't

> > > > cook.

> > > > > This

> > > > > > > > soup is a slight modification that was listed in message

> > > > #2761.

> > > > > > > >

> > > > > > > > 1 head green cabbage (medium head)

> > > > > > > > 1 64 oz. container V8 juice (low sodium)

> > > > > > > > 1 14 oz. can diced tomatoes (no salt added)

> > > > > > > > 1/2 cup of raisins

> > > > > > > > 1 cup Splenda

> > > > > > > > 2 tablespoons lemon juice

> > > > > > > > 1 16oz. jar salsa

> > > > > > > > 3 tablespoons olive oil

> > > > > > > >

> > > > > > > > These ingredients come to about 1400 calories for a huge

> > > pot

> > > > of

> > > > > soup. I

> > > > > > > > had a bowl for breakfast and I was amazed at the flavor.

> > I

> > > am

> > > > a 65

> > > > > year

> > > > > > > > old who has no cooking experience; so I figure this is a

> > > can't

> > > > > miss

> > > > > > > > recipe. It took about 30 minutes for the cabbage to get

> > > > tender and

> > > > > then

> > > > > > > > I added the Splenda and lemon juice.

> > > > > > > >

> > > > > > >

> > > > > > >

> > > > > > >

> > > > > >

> > > > >

> > > >

> > >

> >

>

>

>

Jeff Novick, MS, RD, LD/N

www.JeffNovick.com

[Guest guest]

Hi Dave:

LOL

I wondered if someone might bring that up.

I assume the chlorine atoms in sucralose do not dissociate in

solution from the sugar molecule they are attached to. Perhaps they

do not even get absorbed in the intestine? That is an interesting

question. Does anyone know if they are absorbed?

But I am not familiar at all with the chemical behaviour of

sucralose. It is nearly fifty years since I was (to a fair degree)

involved in chemistry.

Rodney.

> > > > > > > >

> > > > > > > > Last night I made the best soup that I ever ate and I

> > > can't

> > > > cook.

> > > > > This

> > > > > > > > soup is a slight modification that was listed in

message

> > > > #2761.

> > > > > > > >

> > > > > > > > 1 head green cabbage (medium head)

> > > > > > > > 1 64 oz. container V8 juice (low sodium)

> > > > > > > > 1 14 oz. can diced tomatoes (no salt added)

> > > > > > > > 1/2 cup of raisins

> > > > > > > > 1 cup Splenda

> > > > > > > > 2 tablespoons lemon juice

> > > > > > > > 1 16oz. jar salsa

> > > > > > > > 3 tablespoons olive oil

> > > > > > > >

> > > > > > > > These ingredients come to about 1400 calories for a

huge

> > > pot

> > > > of

> > > > > soup. I

> > > > > > > > had a bowl for breakfast and I was amazed at the

flavor.

> > I

> > > am

> > > > a 65

> > > > > year

> > > > > > > > old who has no cooking experience; so I figure this

is a

> > > can't

> > > > > miss

> > > > > > > > recipe. It took about 30 minutes for the cabbage to

get

> > > > tender and

> > > > > then

> > > > > > > > I added the Splenda and lemon juice.

> > > > > > > >

> > > > > > >

> > > > > > >

> > > > > > >

> > > > > >

> > > > >

> > > >

> > >

> >

>

[Guest guest]

Well, inspired by all the discussion yesterday, I decided to

experiment with my own concoction last night. Mostly I wanted to see

if it was palatable, and the nutritional tweaking could come later. I

used my Vita-Mix blender.

I ended up with something very gazpacho-like, but not a pretty color

unless you happen to think the color you get when you combine red and

green is pretty. Tastes better cold than hot. Too thick to drink.

Instead of V-8, I started with a can of no-salt tomatoes. Added raw:

carrots

broccoli

red chard

romaine

ginger

garlic

lemon juice

fresh hot salsa from Trader Joe's

Although it's good, it's not something I could eat every day.

> >

> > So, what could we add to get it up to 100% vitamins and 100%

> minerals?

> >

[Guest guest]

Now THIS recipe sounds great.

My question, that remains unanswered, high heat generated from

high-speed food processing blades destroys nutrients. Well understood

high heat from any source destroys nutrients. Another factor in the

destruction of nutrients is their decay over time after their cell

wall has been ruptured. There has been a few posts here about cabbage

quickly losing its nutrient 'punch' fairly soon after fine slicing.

" Blending " is about as fine a " slice " as one can achieve

So, how is V8 processed. Do most of the nutrients survive the

processing and storage??

> > >

> > > So, what could we add to get it up to 100% vitamins and 100%

> > minerals?

> > >

>