Guest guest Posted February 2, 2005 Report Share Posted February 2, 2005 I saw some pro biotic organic sour cream at Whole Foods, I imaginethat would be borderline ok ~~bridget where do we go now but nowhere... On Thu, 3 Feb 2005, jelaine71 wrote: > > > Where does sour cream fit when you are on a candida diet? I don't > know if it's considered bad or if it's okay as Kefir is. I ask > because I am making chicken chile verde (hhhhooooooooottTT!) for > SuperBowl, and I need a dairy to cut the heat. Usually I would use > organic sour cream from the health food store, but I'll use Kefir if > need be. It's just not the same, though....not as thick. > > Jelaine > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2005 Report Share Posted February 2, 2005 Jelaine wrote: > Where does sour cream fit when you are on a candida diet? I don't > know if it's considered bad or if it's okay as Kefir is. Kefir is a little thin and fizzy. Sour cream may still contain lactose, and commercial ones are so low in fat. But try " Devonshire Cream " which is sometimes available in supermarkets, or " Creme Fraiche " at your health food store. You can see how you react to it. Hey, it's a lot better than having grains, sugars, etc. Sometimes you " its a matter of choice " , and " reaction " . lol! Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 Awesome! I'll have to run by there and check it out. Thanks, Bridget! Really, all I want is one or two good tablespoons to drop on top of my bowl of chili. I won't be having more than that serving, but I'd rather get the safest thing if I can. > I saw some pro biotic organic sour cream at Whole Foods, I imaginethat > would be borderline ok > > ~~bridget Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 Dear Jelaine, I would only buy the pro biotic organic sour cream if is fairly high fat, 35% MF (milk fat) content on the label. The higher the fat content the lower the lactose (sugar). That's why I suggested Devonshire Cream or Creme Faiche. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 You should have it with a good homemade meat chili. The chili I make is actually a competition recipe of my father's. No beans. Beans are not allowed in competition chili. > > > I saw some pro biotic organic sour cream at Whole Foods, I > > imaginethat > > > would be borderline ok > > > > > > ~~bridget > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 Don't worry, Bee. I'm gonna check out the sour cream, and if it's not high in fat, I won't bother. But, if it is fairly fatty, I'll give it a whirl. Jelaine > > Dear Jelaine, > > I would only buy the pro biotic organic sour cream if is fairly high > fat, 35% MF (milk fat) content on the label. The higher the fat > content the lower the lactose (sugar). That's why I suggested > Devonshire Cream or Creme Faiche. > > Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 On Mon, 4 Jul 2005, Naren Wadhwani wrote: > Hey folks, > > Has anyone had trouble eating sour cream in > restaurants. I thought potato skins were a good way > to go at those chain kinda restaurants. The first > time I was fine and then when I had them at the > airport they made me sick. It's harder for me to tell > what's going on now because I'm taking an > anti-inflammatory for my stomach. Some sour cream has gluten in it. Some potato skins are deep fried, and thus could be contaminated by the battered stuff that gets fried in the same oil. --Ruth Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 They also could be dusted with flour. -----Original Message----- From: [mailto: ]On Behalf Of Ruth Anne Sent: Monday, July 04, 2005 11:05 AM Subject: Re: [ ] sour cream On Mon, 4 Jul 2005, Naren Wadhwani wrote: > Hey folks, > > Has anyone had trouble eating sour cream in > restaurants. I thought potato skins were a good way > to go at those chain kinda restaurants. The first > time I was fine and then when I had them at the > airport they made me sick. It's harder for me to tell > what's going on now because I'm taking an > anti-inflammatory for my stomach. Some sour cream has gluten in it. Some potato skins are deep fried, and thus could be contaminated by the battered stuff that gets fried in the same oil. --Ruth Anne Quote Link to comment Share on other sites More sharing options...
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