I think I have the chocolate candy thing figured out!
Chocolate doesn't like liquid. So I break up unsweetened, just cocoa, baking chocolate into small pieces and put in top of double boiler with stevia POWDER. Boil the water under it. Take care not to let steam get into the pot with the chocolate - don't cover it. When it begins to melt, I take it off the heat and stir like mad to melt the rest - and make it be shiny and not lose its temper. (Temper means the cocoa butter is properly attached to the cocoa and doesn't "bloom" in unsightly white streaks on your finished chocolate.)
How much stevia? I liked the results I got with 5 soupspoons of Stevia Plus. Stevia Plus also has inulin, a fiber supplement, which makes it easier to measure - 2 Tablespoons would equal a cup of sugar. Some powdered stevia is just stevia and very very small amounts would be needed.
Yesterday's batch I made some with dried fruit and nuts, some with unsweetened coconut, and some plain, with mint oil. I liked that especially well.
Friday, May 9, 2008
Thursday, April 24, 2008
Delicious Tortillas! sin masa o azucar! (without flour or sugar)
I found something delicious this week.
It seems all the "whole wheat" tortillas on the market, at least in my stomping grounds, are part whole wheat but still contain white flour. Except Tam-X-ico's whole wheat tortilla, which is actually whole wheat and other whole grains and is delicious. But it does have a small bit of sugar and some other ingredients that sound more like chemistry than food.
And then I happened upon Ezekiel sprouted grain tortillas. This is their ingredient list:
INGREDIENTS: Organic Sprouted Whole Wheat, Filtered Water, Organic Unhulled Sesame Seeds, Organic Sprouted Whole Soybeans, Organic Sprouted Whole Barley, Organic Sprouted Whole Millet, Organic Sprouted Whole Lentils, Organic Sprouted Whole Spelt, Sea Salt.
Now, that's FOOD. I bought a pack to try, and 2 quesadillas later trotted back to the health food store at which I found them to stock up.
Here's their website: Ezekiel Tortillas
It seems all the "whole wheat" tortillas on the market, at least in my stomping grounds, are part whole wheat but still contain white flour. Except Tam-X-ico's whole wheat tortilla, which is actually whole wheat and other whole grains and is delicious. But it does have a small bit of sugar and some other ingredients that sound more like chemistry than food.
And then I happened upon Ezekiel sprouted grain tortillas. This is their ingredient list:
INGREDIENTS: Organic Sprouted Whole Wheat, Filtered Water, Organic Unhulled Sesame Seeds, Organic Sprouted Whole Soybeans, Organic Sprouted Whole Barley, Organic Sprouted Whole Millet, Organic Sprouted Whole Lentils, Organic Sprouted Whole Spelt, Sea Salt.
Now, that's FOOD. I bought a pack to try, and 2 quesadillas later trotted back to the health food store at which I found them to stock up.
Here's their website: Ezekiel Tortillas
Friday, April 18, 2008
Eureka! I have solved the ice cream problems.
In a previous post about ice cream I complained about the texture of the ice cream I was making. It is also a problem that it's just me and my ice cream maker makes so much. Not to mention it takes up lots of precious motorhome cargo space. Then an internet search turned up this method of making ice cream:
My campground neighbors and I did the experiment this evening and the results were truly excellent. Now I can make 1 single serving of good ice cream at a time, or enough for a group and have them knead their own - it's fun.
Here's the recipe I used:
Next time I'll add berries, and start trying other flavors. But I'm really excited: I now have a good tasting good textured ice cream - which also passed muster from my neighbors who DO eat regular sugar. To quote: "It tastes like Real Ice Cream". Can't beat that!
Fill a gallon ziploc bag one-third of the way with ice and 1 cup ice cream salt.
Put 1 cup of ice cream mixture in a quart ziploc, seal it and put it in the gallon bag.
With a towel or gloves, knead it, having the small bag in contact with the ice mixture as much as possible, until it thickens, about 10 minutes, let it sit another 5 minutes to harden, and voila! Ice Cream.
My campground neighbors and I did the experiment this evening and the results were truly excellent. Now I can make 1 single serving of good ice cream at a time, or enough for a group and have them knead their own - it's fun.
Here's the recipe I used:
VANILLA ICE CREAM
Mix:
1 C milk
1 heaping Tbsp STEVIA
1/8 tsp salt
3 beaten eggs
Cook (stirring) the mixture in top of double boiler until you see bubbles start to form around the edge, and the mixture begins to thicken slightly and coat the spoon.
Let it cool to room temperature.
Stir in:
1 Tbsp vanilla
2 C half-and-half
Put 1 cup of the mixture in each quart bag and proceed with the instructions above.
Next time I'll add berries, and start trying other flavors. But I'm really excited: I now have a good tasting good textured ice cream - which also passed muster from my neighbors who DO eat regular sugar. To quote: "It tastes like Real Ice Cream". Can't beat that!
Saturday, March 22, 2008
Chocolate! and Children's Tums??
Chocolate. This is a work in progress.
The antioxidants in cocoa are supposed to be so good that even the Ultra-Prevention folks advise eating some dark chocolate even though it comes mixed with sugar. But I know what happens when I eat sugar and I don't like it. So I got a couple of 4 oz bars of unsweetened chocolate. Put them to melt in a pot over lowest possible heat. Added a stick of butter, 4 droppers-full of stevia, and a little milk. When I added the milk the melted mixture took on a fudgy texture.
I covered some frozen bing cherries with some of it. I spread some more out to be plain chocolate candy, and mixed in raisins into the rest and spread it out to be raisin candy. I poured a cup of milk and some cinnamon into the pot, stirred it around over low heat to mix in the chocolate that was stuck to the pot and had a Most Enjoyable cup of Hot Chocolate with NO SUGAR. It was as delicious as any I've had and more so than most. The candy was good too - a bit fudgy/grainy textured compared to commercial chocolate bars, and not as sweet because I prefer less sweet. I'm going to work on this and perfect it. And not use frozen cherries - they thawed and leaked. But they were delicious.
----
Here's an interesting sign of the times: TUMS for Children. When I was a kid I'd never even HEARD of heartburn. Never experienced it until I was pregnant. Now enough kids are suffering from acid indigestion / heartburn / reflux to market TUMS to them? And on reading the label: the ingredients are the same - the same as the EXTRA STRENGTH tums, not the original regular tums.
Dare I suggest that the national diet of sweetened everything and HFCS in the sodas that are everywhere might have something to do with this?
The antioxidants in cocoa are supposed to be so good that even the Ultra-Prevention folks advise eating some dark chocolate even though it comes mixed with sugar. But I know what happens when I eat sugar and I don't like it. So I got a couple of 4 oz bars of unsweetened chocolate. Put them to melt in a pot over lowest possible heat. Added a stick of butter, 4 droppers-full of stevia, and a little milk. When I added the milk the melted mixture took on a fudgy texture.
I covered some frozen bing cherries with some of it. I spread some more out to be plain chocolate candy, and mixed in raisins into the rest and spread it out to be raisin candy. I poured a cup of milk and some cinnamon into the pot, stirred it around over low heat to mix in the chocolate that was stuck to the pot and had a Most Enjoyable cup of Hot Chocolate with NO SUGAR. It was as delicious as any I've had and more so than most. The candy was good too - a bit fudgy/grainy textured compared to commercial chocolate bars, and not as sweet because I prefer less sweet. I'm going to work on this and perfect it. And not use frozen cherries - they thawed and leaked. But they were delicious.
----
Here's an interesting sign of the times: TUMS for Children. When I was a kid I'd never even HEARD of heartburn. Never experienced it until I was pregnant. Now enough kids are suffering from acid indigestion / heartburn / reflux to market TUMS to them? And on reading the label: the ingredients are the same - the same as the EXTRA STRENGTH tums, not the original regular tums.
Dare I suggest that the national diet of sweetened everything and HFCS in the sodas that are everywhere might have something to do with this?
Friday, February 29, 2008
Everyone knows that Cranberry Juice is good for you. But when you try to buy it - there's Cranberry Juice Cocktail, which is a blend of Cranberry and other juices, sweetened with HFCS or sugar or something you don't want. Or you get Cranberry Juice, no sugar added - and it really isn't. In that instance I found it was NOT a code name for "Splenda added instead". But it was a blend of Cranberry and other juices, mostly apple. Apple juice is good for you too, but when I want Cranberry, darn it, I want Cranberry.
Then there's pure Cranberry juice from the health food section. At $7-something a bottle, I don't drink much of that either.
I'd found this a few months ago - for $3-change - and couldn't remember where I'd found it. Found it again last week - at Wal*Mart. Stocked up.
Pure Cranberry Juice. Ocean Spray. 
Pure Cranberry Juice is quite - QUITE - tart. I dilute mine with water and drop in a few drops of Stevia. And know my urinary tract is getting that good Cranberry stuff, not a blend with a little Cranberry in it.
Then there's pure Cranberry juice from the health food section. At $7-something a bottle, I don't drink much of that either.
I'd found this a few months ago - for $3-change - and couldn't remember where I'd found it. Found it again last week - at Wal*Mart. Stocked up.
Pure Cranberry Juice. Ocean Spray. 
Pure Cranberry Juice is quite - QUITE - tart. I dilute mine with water and drop in a few drops of Stevia. And know my urinary tract is getting that good Cranberry stuff, not a blend with a little Cranberry in it.
Friday, February 22, 2008
When your dentist says avoid sweets...
When your dentist says sweets are bad for your teeth, he must be right. I do know that when I'm not eating sugar, my dentures rinse off easily. When I was eating sugar, they collected a plaque of gunk that only Stain-Away and vigorous brushing would remove. Last week I was Sick - there were like 7 different strains of flu going around among my co-workers - and in desperation sucked on some Ricola cough drops - excellent drops except for the sugar - and there was a spot of that darn stubborn plaque again. 
It's that simple: eat sugar, get plaque. Don't eat sugar, don't get plaque. If I still had natural teeth, I might not notice the direct cause/effect thing because I couldn't take them out - but it'd still be there. Your teeth, your choice.
It's that simple: eat sugar, get plaque. Don't eat sugar, don't get plaque. If I still had natural teeth, I might not notice the direct cause/effect thing because I couldn't take them out - but it'd still be there. Your teeth, your choice.
Thursday, December 27, 2007
Oatmeal and Lasagna
I learned this cool thing this morning: Instant Oatmeal is a scam.
Not only is instant oatmeal overpackaged, overprocessed, and oversweetened, it's not necessary. You do not have to cook oatmeal. I'm not talking about instant oatmeal. Not even Quick oatmeal. Regular Quaker Old Fashioned Oatmeal.
I had breakfast this morning with my friend Sue and she made oatmeal like this:
Being back on track and off the nefarous sugar, I top mine with unsweetened applesauce.
As we talked about unnecessary products, I remembered how I had laughed when I first saw packages of "no-boil lasagna noodles" in the early '80's. The joke is: no lasagna noodles need to be boiled. You build your lasagna, make sure the sauce completely covers the top, cook it for the normal 50 minutes and poof: lasagna. Yeah, I know, when I first read it (in Mother Earth News, circa 1980) I had to try it to be sure - but I haven't boiled a lasagna noodle since.
Not only is instant oatmeal overpackaged, overprocessed, and oversweetened, it's not necessary. You do not have to cook oatmeal. I'm not talking about instant oatmeal. Not even Quick oatmeal. Regular Quaker Old Fashioned Oatmeal.
I had breakfast this morning with my friend Sue and she made oatmeal like this:
- Boil water.
- Mix in serving bowls 3 parts boiling water to 2 parts oatmeal. (2/3 of a cup of oatmeal, 1 cup of water)
- Let it sit until the water is all absorbed, and it's ready to eat.
Being back on track and off the nefarous sugar, I top mine with unsweetened applesauce.
As we talked about unnecessary products, I remembered how I had laughed when I first saw packages of "no-boil lasagna noodles" in the early '80's. The joke is: no lasagna noodles need to be boiled. You build your lasagna, make sure the sauce completely covers the top, cook it for the normal 50 minutes and poof: lasagna. Yeah, I know, when I first read it (in Mother Earth News, circa 1980) I had to try it to be sure - but I haven't boiled a lasagna noodle since.
Human for the Holidays
Hello everyone and a Merry Midwinter to you all.
This time of year presents special challenges - obstacles - traps - for those of us who are trying to avoid sweeteners and eat Real Food. We show our love of friends and family by giving them stuff that's bad for them and sharing it with them. Go figure. Last year I survived just fine. This year I *gasp!* ate some of the sweets. Enough to remind me why I don't do that. Armed with a brand new bottle of Tums as I pay the consequences, my food is back on track. Yay.
I could have gone on posting like that didn't happen, but I like to sleep well at night. I am not The Queen of Eating Right, just an ordinary woman who knows her body works better when fed properly and tries real hard to accomodate it. Sometimes I do better than others.
What I learned: Nothing's changed. Sugar and it's brethren STILL turn off the "that's satisfying, that's enough" switch and invite their friends. Eating it STILL makes for foggy thinking, lower energy levels, leg cramps and heartburn. It hasn't gotten any better out there.
Next post (in a couple of minutes) I'll post a couple of other, more pleasant, things I've learned about food.
Wishing you all a Prosperous, Happy and Healthy New Year!
This time of year presents special challenges - obstacles - traps - for those of us who are trying to avoid sweeteners and eat Real Food. We show our love of friends and family by giving them stuff that's bad for them and sharing it with them. Go figure. Last year I survived just fine. This year I *gasp!* ate some of the sweets. Enough to remind me why I don't do that. Armed with a brand new bottle of Tums as I pay the consequences, my food is back on track. Yay.
I could have gone on posting like that didn't happen, but I like to sleep well at night. I am not The Queen of Eating Right, just an ordinary woman who knows her body works better when fed properly and tries real hard to accomodate it. Sometimes I do better than others.
What I learned: Nothing's changed. Sugar and it's brethren STILL turn off the "that's satisfying, that's enough" switch and invite their friends. Eating it STILL makes for foggy thinking, lower energy levels, leg cramps and heartburn. It hasn't gotten any better out there.
Next post (in a couple of minutes) I'll post a couple of other, more pleasant, things I've learned about food.
Wishing you all a Prosperous, Happy and Healthy New Year!
Sunday, December 2, 2007
Pumpkin Pie Ice Cream and Mint Chocolate Shakes
Sometimes you want a taste that's not commercially available unsweetened. Chocolate plus mint comes to mind, and Three Musketeers now comes mint-flavored. Sometimes it's really hard to leave it alone, and it's not the sugar doing it.
But: I win. What I did:
Standard Shake recipe
plus 3 T cocoa powder
plus 1 T peppermint oil.
Voila! Chocolate Mint craving satisfied, no sugar added.
I promised I'd report on the results of the pumpkin ice cream experiment. I finally got around to making it - and broke my dasher.
What I'd done was freeze the contents of a small can of pumpkin, thin and flat, so little chunks could go in the ice cream mix and have a good head start on frozen-ness. Well, oops, I didn't make the chunks small enough. I added the cream and pumpkin pie spices and turned it on and the whole thing instantly froze together and the dasher - plastic, of course - broke.
So I took a heavy mixing spoon, broke everything up small, and ran the ice cream maker using the mixing spoon as a dasher. That worked ok and before long I had pumpkin pie ice cream.
It was good.
Now here's the thing about not adding sugar. Sugar shuts off the "I'm satisfied" switch and turns on the "I want more" switch. A normal serving of ice cream without sugar turns on my "I'm satisfied" switch about half-way through. Not that it's not yummy, it is. But I don't eat as much because I get satisfied when I'm supposed to.
So I had been looking forward to pumpkin pie ice cream for a while and finally made it and dished myself a good sized bowl of it. Hah. Half that much would have been plenty.
The only thing about these ice creams I'm making that I'm not happy with is the texture - I guess I'm not putting in carrageenan or something? or maybe it's the kind of ice cream churn I'm using. I'm working on it. Next time I do pumpkin, I'll mix it in the blender first, and add bits of pecan and apple at the end. That should be outstanding.
But: I win. What I did:
Standard Shake recipe
plus 3 T cocoa powder
plus 1 T peppermint oil.
Voila! Chocolate Mint craving satisfied, no sugar added.
I promised I'd report on the results of the pumpkin ice cream experiment. I finally got around to making it - and broke my dasher.
What I'd done was freeze the contents of a small can of pumpkin, thin and flat, so little chunks could go in the ice cream mix and have a good head start on frozen-ness. Well, oops, I didn't make the chunks small enough. I added the cream and pumpkin pie spices and turned it on and the whole thing instantly froze together and the dasher - plastic, of course - broke.
So I took a heavy mixing spoon, broke everything up small, and ran the ice cream maker using the mixing spoon as a dasher. That worked ok and before long I had pumpkin pie ice cream.
It was good.
Now here's the thing about not adding sugar. Sugar shuts off the "I'm satisfied" switch and turns on the "I want more" switch. A normal serving of ice cream without sugar turns on my "I'm satisfied" switch about half-way through. Not that it's not yummy, it is. But I don't eat as much because I get satisfied when I'm supposed to.
So I had been looking forward to pumpkin pie ice cream for a while and finally made it and dished myself a good sized bowl of it. Hah. Half that much would have been plenty.
The only thing about these ice creams I'm making that I'm not happy with is the texture - I guess I'm not putting in carrageenan or something? or maybe it's the kind of ice cream churn I'm using. I'm working on it. Next time I do pumpkin, I'll mix it in the blender first, and add bits of pecan and apple at the end. That should be outstanding.
Thursday, November 22, 2007
Happy Thanksgiving!
The oven's pre-heated and I'm putting the rolls in. 20 minutes of baking, 20 minutes of blogging.
Happy Thanksgiving to all of you.
Two things come to mind: Gratitude and Fatty food. Counting blessings and Counting calories. Life is neat so let's all eat. Yeah, ok.
So let it be said: I'm grateful I got off sugar. I don't miss TUMS or those extra pounds. I'm grateful my off-sugar mentor got off sugar: she's still alive and healthy.
The rolls baking in the oven are the store-brand frozen enriched white dinner rolls my honey has taken to his family's Thanksgiving gathering forever. They thaw, they rise, they get baked, some of them get eaten. Tradition.
For this gathering, though, I made my Cranberry Sauce , which I mentioned in a previous post.
No sugar, no artificial sweeteners, and NO HIGH FRUCTOSE CORN SYRUP.
I also made Deviled Eggs . I turned the jar of dill relish backwards so my honey wouldn't notice it's not SWEET pickle relish.
No sugar, taste great.
Incidentally, I like to use cake decorating tips and frosting bags for this, or a zipper food bag works fine too: no mess and pretty eggs.
Now, you may remember from an earlier post that stuffing mix is sweetened. I can only hope that the ones in charge of the turkey make their own.
Oh yes - I have the ingredients chilling for Pumpkin Ice Cream . Cold Stone Creamery has pumpkin ice cream and I confess I did taste some and it was delicious - except for the obvious fact that there's sugar in it. I will be making a batch my way very soon, and I'll let you know how it turns out.
Happy Thanksgiving to all of you.
Two things come to mind: Gratitude and Fatty food. Counting blessings and Counting calories. Life is neat so let's all eat. Yeah, ok.
So let it be said: I'm grateful I got off sugar. I don't miss TUMS or those extra pounds. I'm grateful my off-sugar mentor got off sugar: she's still alive and healthy.
The rolls baking in the oven are the store-brand frozen enriched white dinner rolls my honey has taken to his family's Thanksgiving gathering forever. They thaw, they rise, they get baked, some of them get eaten. Tradition.
For this gathering, though, I made my Cranberry Sauce , which I mentioned in a previous post.
Dissolve 1 packet of unflavored (Knox) gelatin in 1/2 Cup pure cranberry juice. (NOT cranberry juice cocktail or juice blend.)
Heat 1 1/2 Cup pure cranberry juice to simmering, and stir it into the dissolved juice/gelatin.
I also add a packet of Stevia - cranberries are pretty tart.
Whizz half a bag of fresh cranberries in the food processor and stir them into the juice.
Let it gel in the fridge.
No sugar, no artificial sweeteners, and NO HIGH FRUCTOSE CORN SYRUP.
I also made Deviled Eggs . I turned the jar of dill relish backwards so my honey wouldn't notice it's not SWEET pickle relish.
Hard boil eggs.
Peel, cut in half, pop the yolks into the food processor and the whites on a plate.
Add a spoonful (don't make it watery) of DUKE'S regular mayonnaise (the only commercial mayo I know of without sugar), a good healthy squirt or so of jalapeño mustard, and some dill pickle relish. Whizz. Stuff the eggs.
No sugar, taste great.
Incidentally, I like to use cake decorating tips and frosting bags for this, or a zipper food bag works fine too: no mess and pretty eggs.
Now, you may remember from an earlier post that stuffing mix is sweetened. I can only hope that the ones in charge of the turkey make their own.
Oh yes - I have the ingredients chilling for Pumpkin Ice Cream . Cold Stone Creamery has pumpkin ice cream and I confess I did taste some and it was delicious - except for the obvious fact that there's sugar in it. I will be making a batch my way very soon, and I'll let you know how it turns out.
Saturday, November 3, 2007
Artificial Sweeteners
Now, THAT'S a lot of sweet!
While searching the net for the list of artificial sweeteners at the bottom of this page, I ran across this information from the USDA.
In 2006 the average PER CAPITA DAILY consumption of HFCS was 197 calories, according to The USDA.
And 211 calories of cane and beet sugar.
Per person.
Per day.
Not to mention all those other sweeteners.
Wanna lose weight?
No wonder 20 pounds dropped off me when I quit eating sweeteners.
_________________________________
List of artificial sweeteners
Natural sugar substitutes:
* Brazzein
* Curculin
* Erythritol
* Fructose
* Glycyrrhizin
* Glycerol
* Hydrogenated starch hydrolysates
* Lactitol
* Mabinlin
* Maltitol
* Maltooligosaccharide
* Mannitol
* Miraculin
* Monellin
* Pentadin
* Sorbitol
* Stevia
* Tagatose
* Thaumatin
* Xylitol
Artificial sugar substitutes:
* Acesulfame potassium
* Alitame
* Aspartame-Acesulfame-Salt
* Cyclamate
* Dulcin
* Neohesperidin dihydrochalcone
* Neotame
* P-4000
* Saccharin
* Sucralose
* Isomalt
With thanks to http://www.diet-health-nutrition.org/list-of-artificial-sweeteners/
even if they do think these things are food.
While searching the net for the list of artificial sweeteners at the bottom of this page, I ran across this information from the USDA.
In 2006 the average PER CAPITA DAILY consumption of HFCS was 197 calories, according to The USDA.
And 211 calories of cane and beet sugar.
Per person.
Per day.
Not to mention all those other sweeteners.
Wanna lose weight?
No wonder 20 pounds dropped off me when I quit eating sweeteners.
List of artificial sweeteners
Natural sugar substitutes:
* Brazzein
* Curculin
* Erythritol
* Fructose
* Glycyrrhizin
* Glycerol
* Hydrogenated starch hydrolysates
* Lactitol
* Mabinlin
* Maltitol
* Maltooligosaccharide
* Mannitol
* Miraculin
* Monellin
* Pentadin
* Sorbitol
* Stevia
* Tagatose
* Thaumatin
* Xylitol
Artificial sugar substitutes:
* Acesulfame potassium
* Alitame
* Aspartame-Acesulfame-Salt
* Cyclamate
* Dulcin
* Neohesperidin dihydrochalcone
* Neotame
* P-4000
* Saccharin
* Sucralose
* Isomalt
With thanks to http://www.diet-health-nutrition.org/list-of-artificial-sweeteners/
even if they do think these things are food.
Mint Jelly is History.
I grilled a lamb steak last weekend, for the first time in a loooong time.I've always liked
with lamb- but I find it's all full of high fructose corn syrup. what to do?
I found this delicious mint sauce imported from England at Fresh Market. Lots of real mint and vinegar, no sweetener at all, and way better on the lamb. Good Stuff!
Monday, October 29, 2007
They put sweeteners in EVERYTHING! The easy part of being sugar-free is the cake, candy, cookies thing. The hard part is that the stuff is in nearly everything.
I decided to check the labels at my friend's house to show how sneaky sugar is. She eats fairly healthy, as food goes these days - lots of home cooked food, meat and veggies...
Note: these foods just happened to be in her cabinet. They represent absolutely no bias for or against any particular brand. I pulled them out at random.
The first can I picked up was kidney beans.
"There's sugar in kidney beans?" she exclaimed, surprised. Yep, sure is.
Hmmm - green tea. Should be good for you... - Oops - SUGAR.
Shake-n-Bake? Yep, sugar, dextrose, and maltodextrin. For chicken coating?
Stove Top dressing - another item you wouldn't necessarily give up if you were giving up sweets, right? Wrong. High Fructose Corn Syrup, Maltodextrin, sugar, corn syrup. Stuff I surely never put in my homemade stuffing back when I ate sugar.
We all know ketchup is sweetened. Did we know it took three different kinds of sweetener? High Fructose Corn Syrup, regular corn syrup, and sugar.
Mexican rice: sugar and maltodextrin.
What's sugar doing in the peanut butter??? And, although I didn't get a picture of any, it's also in most mayonnaise.
The Rasberry Vinaigrette dressing is Organic, which is a good thing. But I really don't care that the sugar is organic - it's still THERE - and I still don't want to eat it.
The pretzels had only one sweetener - dextrose. Still too much. BTW, another name for dextrose is glucose. I don't want it in MY pretzels.
Pet Peeve - although I can find sugar-free pretzels, I can't find Whole Wheat Sugar Free Pretzels. Why the heck not???
I decided to check the labels at my friend's house to show how sneaky sugar is. She eats fairly healthy, as food goes these days - lots of home cooked food, meat and veggies...
Note: these foods just happened to be in her cabinet. They represent absolutely no bias for or against any particular brand. I pulled them out at random.
The first can I picked up was kidney beans.
"There's sugar in kidney beans?" she exclaimed, surprised. Yep, sure is.
Hmmm - green tea. Should be good for you... - Oops - SUGAR.
Shake-n-Bake? Yep, sugar, dextrose, and maltodextrin. For chicken coating?
Stove Top dressing - another item you wouldn't necessarily give up if you were giving up sweets, right? Wrong. High Fructose Corn Syrup, Maltodextrin, sugar, corn syrup. Stuff I surely never put in my homemade stuffing back when I ate sugar.
We all know ketchup is sweetened. Did we know it took three different kinds of sweetener? High Fructose Corn Syrup, regular corn syrup, and sugar.
Mexican rice: sugar and maltodextrin.
What's sugar doing in the peanut butter??? And, although I didn't get a picture of any, it's also in most mayonnaise.
The Rasberry Vinaigrette dressing is Organic, which is a good thing. But I really don't care that the sugar is organic - it's still THERE - and I still don't want to eat it.
The pretzels had only one sweetener - dextrose. Still too much. BTW, another name for dextrose is glucose. I don't want it in MY pretzels.
Pet Peeve - although I can find sugar-free pretzels, I can't find Whole Wheat Sugar Free Pretzels. Why the heck not???
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