Guest guest Posted June 24, 2001 Report Share Posted June 24, 2001 ----- Original Message ----- > I'm still confused about chocolate. I thought the gf/cf website said > Nesquick was ok (or am I remembering wrong?) . I read it SOMEwhere, I > know. And I know cocoa is ok, right? But what about cocoa BUTTER > (casein?) and what's the difference between chocolates to make some choc > chips gf/cf? In other words, looking at labels myself, which words do I > look for to avoid, and which would be ok? I thought I also read > somewhere that a " high quality chocolate bar " could be used for something > or other, and I didn't get why that would be different. Sorry I'm being > so vague! You should " see " the state of my brain right now! It's about > as hazy as it can get with all this quick learning............... Chocolate is not used by some because it is dried with a fungus and also has a chemical compound that is similar to yeast compounds. Those on the yeast free diet should avoid it. Also some people are allergic to it without realizing it. I am not suppose to eat it because it causes some of my aches and pains but I still do. I need to get out of the habit of buying it again. cocoa butter is NOT cows butter. it is cocoa. Some of your darker chocolates do not have milk in them. Milk chocolates do of course. It is hard to read the labels all the time and remember just what is and what is not all right. Especially with some of those long, hard to pronounce names. maybe that is why so many have gone back to just the basic plain foods. Betty Quote Link to comment Share on other sites More sharing options...
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