Re: sweetners/V-8

[Guest guest]

Yes many of us use artificial sweetners and they are the basis for most of

the " dessert " recipes. Stevia, sucralose (Splenda), or xylitol are the

preferred healthiest sweetners. Check our files for more info on

sweetners and where/how to get them.

V-8 juice is a wonderful addition to the diet. Definitely worth the

calories; where else can you get 8 veggies with no cooking or slicing and

dicing for your 80 cal? On days when I don't have a salad, I try to grab a

V-8. This is opposed to fruit juices which are not so healthy. Too many

calories!! Better to eat the fruit itself than have the juice.

on 6/8/2003 8:43 AM, paultheo2000 at paultheo2000@... wrote:

> I also wanted to ask; do you guys use any artificial sweeteners, and

> if so, which ones? I use stevia, sucaryl and twin sugar fairly often

> (maybe once a day or when baking). Would this be ok or would it simply

> keep my sugar cravings alive? My goal is to eventually wean myself off

> all sweeteners and use only dried fruits for flavour.

Another quick question (I assume it's okay to ask questions within the

same thread or should I then start a new thread?): is V8 an acceptable

CRON beverage? Are the " two servings of vegetables " worth the ~80

calories or so?

[Guest guest]

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

From: " Francesca Skelton " <fskelton@...>

> V-8 juice is a wonderful addition to the diet. Definitely worth the

> calories; where else can you get 8 veggies with no cooking or slicing and

> dicing for your 80 cal?

You counted the mg. of salt in this beverage lately?

For me, that's a burnout amount.

Hue

[Guest guest]

Hue: there's a lowsalt version.

on 6/8/2003 4:55 PM, Hue at kargo_cult@... wrote:

>

> ----- Original Message -----

> From: " Francesca Skelton " <fskelton@...>

>

>> V-8 juice is a wonderful addition to the diet. Definitely worth the

>> calories; where else can you get 8 veggies with no cooking or slicing and

>> dicing for your 80 cal?

>

> You counted the mg. of salt in this beverage lately?

> For me, that's a burnout amount.

> Hue

[Guest guest]

Hi Francesca,

Thanks again for the helpful reply... it's always good to get

confirmation about things; it takes away a lot of the guess work!

I don't take the low salt version, but from what I've read, is there

anything wrong with a bit too much salt (unless you're amongst the 10%

of people who are salt sensitive?)? Seems like a fairly harmless thing

to take too much off. I've seen evidence of Japenese fisherman often

consuming 30g of salt a day with no side effects...

Cheers!

-

[Guest guest]

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

From: " Francesca Skelton " <fskelton@...>

> Hue: there's a lowsalt version.

How many mg. per lowsodium kind? Per can, not per

" serving " .

Hue

[Guest guest]

Unless you have high blood pressure, too much salt is generally not an

issue. There can also be problems associated with not enough.

JR

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

From: Hue [mailto:kargo_cult@...]

Sent: Sunday, June 08, 2003 3:55 PM

Subject: Re: [ ] sweetners/V-8

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

From: " Francesca Skelton " <fskelton@...>

> V-8 juice is a wonderful addition to the diet. Definitely worth the

> calories; where else can you get 8 veggies with no cooking or slicing and

> dicing for your 80 cal?

You counted the mg. of salt in this beverage lately?

For me, that's a burnout amount.

Hue

[Guest guest]

I thought this article was interesting...

http://www.restaurant.org/business/magarticle.cfm?ArticleID=180

-

[Guest guest]

" I wonder how primitive mankind, the hunters and collectors,

get their sodium supplement, the poor devils. "

I think it's an interesting question to what extent evolutionary

information is relevant to modern nutrition. Considering that

prehistoric man most likely had very little variety in his diet,

should I give that up as well? What about spices? Peanut butter?

I think a more relevant point would be a study addressing the dangers

of salt. If there's a study of that nature out there I would gladly

revise my stance on this issue. Currently my salt intake isn't all

that high anyway, and I get at least 1 hour of cardio daily.

It's certainly an interesting topic. Too bad we have no definitive

answers. As a matter of caution I like to take everything in

moderation anyway. You never know what they'll discover 20 years down

the road and I'd hate to think I've been over-using something

potentially dangerous.

Cheers,

-Zulu

[Guest guest]

Hue,

I was being mildly facetious in my reply. I only meant that, although

evolutionary study is a worthwhile resource, it shouldn't necessarily

dictate our eating habits. I would agree that excess salt isn't a good

thing but I don't think V8 would do a ny harm in that respect (unless

you're salt sensitive). I can see nothing wrong with minimizing salt,

either. It'd be nice to have some authoritative research done on this.

Unfortunately, it seems to me that in these matters studies showing

certain correl ations are of little significance.

I think you're right about salt being somewhat addicting; I've found

that my taste buds have adapted quite quickly to a reduction in salt.

The one persisten craving I have is bread (I grew up eating white,

refined brea d almost exclusively--sometimes entire loaves in a day!).

Francesca,

" I buy the nut butters available from Fresh Fields. No sugar, salt or

additives. Just plain nut butter "

Same here! I don't think I'll ever go back to processed hydrogenated

nut butt ers after discovering the natural kinds!

Hey guys...I have a few additional questions (I'm aware that I'm

cooking illiterate ;-)):

Can yogurt be frozen? I thought of the following recipe: plain no fat

yogurt 'mushed' in with blueberries such that the mi xture becomes

entirely homogeneous. Then I thought of adding various chopped fruits

and perhaps topping the thing off with some nuts/flaxmeal. Could I

then freeze this? If so, can it be 'unfrozen' and still be edible? Can

it be eaten as frozen yogurt? How long would such a mixture hold in

the refrigerator (in case I were to make larger quantities).

What would be a good way of including quality fats and protein into

soup? I love soup and I'm trying to think of a way of making a mega

meal out of it.

Cheers!

-

a

[Guest guest]

,

>

> Can yogurt be frozen?

Yes, but when thawed it may separate and not have the same

consistency. It wouldn't make you sick ,though . There may be a

very tiny (small cottage cheese size) lumps in it and you will need

to stir it.

> I thought of the following recipe: plain no fat

> yogurt 'mushed' in with blueberries such that the mi xture becomes

> entirely homogeneous. Then I thought of adding various chopped

fruits

> and perhaps topping the thing off with some nuts/flaxmeal. Could I

> then freeze this?

You could freeze it but it will not have the same texture as prepared

frozen yogurt. If you use an ice cream freezer, it will help make

the frozen yogurt less dense and icy. The blueberries sound good!

> If so, can it be 'unfrozen' and still be edible?

It could be unfrozen, but again the consistency will be off

especially of the fruit depending on what kind you use. Freeze a

stawberry and thaw it....you'll see what I mean!

Can

> it be eaten as frozen yogurt?

Again, yes but the consistency will be much denser than that of other

frozen yogurt which is whipped while freezing. Also, the fruit may

crystallize a little (watch out if you have sensitive teeth).

How long would such a mixture hold in

> the refrigerator (in case I were to make larger quantities).

I would say 2 days (plus the day you make it). It will be runnier as

the days go by and the liquids leave the fruit.

> What would be a good way of including quality fats and protein into

> soup? I love soup and I'm trying to think of a way of making a mega

> meal out of it.

What kinds of fats do you want to use and what kinds of proteins? I

love cooking so I might be able to help here!

Margar

[Guest guest]

Margar,

You're most helpful; thanks for the suggestions. I found cooking to be

quite enjoyable and it's unfortunate that I have so little time during

the school year to do more cooking. I started a new thread about soup,

it'd be great if you could have a look.

" Yes, but when thawed it may separate and not have the same

consistency. It wouldn't make you sick ,though . There may be a

very tiny (small cottage cheese size) lumps in it and you will need

to stir it. "

Hmm, that doesn't sound too bad. Do you think it's an OK idea? I

forgot to mention that I'd probably add soy protein (or whey protein

if I have the money) in there to get some added protein. Would that

change anything?

" You could freeze it but it will not have the same texture as prepared

frozen yogurt. "

I'm not too fussy about the texture, as long as it tastes good (I

don't see how it wouldn't!) then that's fine with me.

" Again, yes but the consistency will be much denser than that of other

frozen yogurt which is whipped while freezing. Also, the fruit may

crystallize a little (watch out if you have sensitive teeth). "

Isn't a denser consistency a good thing? You don't make it sound too

bad, so I think I'll have a go at it. I'll let you know what happens

if I do try it.

" I would say 2 days (plus the day you make it). It will be runnier as

the days go by and the liquids leave the fruit. "

This is the scenario I'm envisaging: I prepare my weekly mega meals on

sunday. I'll make 5 servings of this fruit yogurt (fits conveniently

with the amount of yogurt I buy). That way I won't be eating it

everyday. I'll probably also change primary flavor weekly to avoid

redundancy. I'll store 2 days worth in the refrigerator and eat those

in the next 2-3 days. I'll store the next 2-3 in the freezer and eat

those as frozen yogurt later in the week. What do you think?

BTW, is adding brewer's yeast to the yogurt at all beneficial (in

terms of texture)?

Cheers and thanks again,

-

[Guest guest]

" Try Celtic sea salt (celtic-seasalt.com). More flavor satisfaction

from a smaller amount, less processing, trace minerals, etc.

Incredible stuff. I use it to make my fermented vegetables

(sauerkraut, kimchi, etc). "

I will, thanks for the tip.

" Um, how about eating, like, nuts? Nothing beats a sprouted almond,

and no matter how " natural " these nut butters are, you can't escape

the oxidation of all those PUFAs. "

I eat raw nuts everyday. Cashews, walnuts, almonds, sunflower seeds,

pumpkin seeds, brazil nuts, hazelnuts, macadamias.

" If you freeze it you'll kill some of the friendly bacteria, which is the

main point of yogurt. " no fat " yogurt? Sounds like something sold in

a supermarket. "

How long would yogurt with fruit in it hold in the refrigerator? And

yes; it's store bought. I don't live near a farm and I don't know how

to make yogurt myself (that's assuming it's worth the time required to

make it). In fact, everything I buy is store bought. I don't see what

other alternative I have...

-