Label Info

jeremy · Joined: 26 Jul 2007 Posts: 63

Susan wrote:

> Surely you realize that taste and textural preferences are subjective?
>
> Susan

What about the canned beans' texture is superior? I get much better results
with the real thing.

JJ

Archived from group: alt>food>diabetic

jeremy · Joined: 26 Jul 2007 Posts: 63

W. Baker wrote:
> In alt.support.diabetes jeremy wrote:
> : W. Baker wrote:
>
> : > I hope this is not too confusing as I have written this.
> : >
> : > Wendy
>
> : Not confusing at all, but you misunderstood my intent. If you buy food without
> : ingredient lists you know exactly what you are getting and the
> : interrelationships between chemicals/carbs/sugars/electrolytes is not a concern.
> : e.g I do not buy jam as I can make it with fruit, sugar of my choice and
> : pectin, that is all I need to know.
>
> : Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
> thyme: : Whereas a can of black beans found hiding in my pantry has; :
> beans, water, salt, olive oil, natural and artificial jalape?o flavorings,
> : dehydrated onion flakes, onion powder, garlic powder, ferrous gluconate,
> : autolyzed yeast extract, maltodextrin and disodium inosinate, and tastes
> awful.
>
> Not everyone thinks the taste is awful and not everyone has the several
> hours needed to cook the beans. What is important fo the diabetic is
> being able to read the nutrition labelon everything, even that bag or box
> of black beans so they can know the CARB content. That is the first thing
> for the diabetic to learn, carb content and portion size. Sodium, sat fat
> content may be good to watch too, but lets get first things first for a
> newbie.

If you want to eat healthily you do have the time necessary for cooking real
food. I understand the false ease that cans and packets seem to provide, but
the labels are merely sad approximations taken from out-of-date tests. There
is no way that two batches of beans will have the same carb content without an
error rate of better than +/-15%

>
> I also make my own jams in the summer using special pectins and sweetening
> them when I open the jar with either aspertame or Splenda. I do this
> because these jams taste much better. I make sugared jams fo rmy husband,
> but i buy him bitter marmelade because I cannot get the Seville oranges
> and they are a pain to make anyway. I am a retired person adn have the
> time to do this. Others may well not be able to or can't afford the
> frequently high price of eh fresh fruit and berries. In that case, the
> Smuckers no sugar added jams can work. My philosophy in this area is to
> not deny the nice foods , but to find a way to have them while maintaining
> a controlled carb way of life.
>
> Wendy

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"jeremy" wrote in message $Ch6.363@newssvr11.news.prodigy.net...
> W. Baker wrote:
>> In alt.support.diabetes jeremy wrote:
>> : W. Baker wrote:
>>
>> : > I hope this is not too confusing as I have written this. : > : >
>> Wendy : Not confusing at all, but you misunderstood my intent. If you buy
>> food without : ingredient lists you know exactly what you are getting and
>> the : interrelationships between chemicals/carbs/sugars/electrolytes is
>> not a concern.
>> : e.g I do not buy jam as I can make it with fruit, sugar of my choice
>> and : pectin, that is all I need to know.
>>
>> : Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
>> thyme: : Whereas a can of black beans found hiding in my pantry has; :
>> beans, water, salt, olive oil, natural and artificial jalape?o
>> flavorings, : dehydrated onion flakes, onion powder, garlic powder,
>> ferrous gluconate, : autolyzed yeast extract, maltodextrin and disodium
>> inosinate, and tastes awful. Not everyone thinks the taste is awful and
>> not everyone has the several hours needed to cook the beans. What is
>> important fo the diabetic is being able to read the nutrition labelon
>> everything, even that bag or box of black beans so they can know the CARB
>> content. That is the first thing for the diabetic to learn, carb content
>> and portion size. Sodium, sat fat content may be good to watch too, but
>> lets get first things first for a newbie.
>
> If you want to eat healthily you do have the time necessary for cooking
> real food. I understand the false ease that cans and packets seem to
> provide, but the labels are merely sad approximations taken from
> out-of-date tests. There is no way that two batches of beans will have the
> same carb content without an error rate of better than +/-15%

Nonsense! You can buy organic foods without any additives. Sure they cost
more but some people have more time than money. I eat canned beans all the
time.

Oleg Lego · Joined: 29 Jan 2008 Posts: 1

On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted:

>In alt.support.diabetes Frank t2 wrote:
>
>: "W. Baker" a ?crit ...
>: > In alt.support.diabetes jeremy wrote:
>: > : W. Baker wrote:
>: >
>: > I also make my own jams in the summer using special pectins and sweetening
>: > them when I open the jar with either aspertame or Splenda. I do this
>: > because these jams taste much better. I make sugared jams fo rmy husband,
>: > but i buy him bitter marmelade because I cannot get the Seville oranges
>: > and they are a pain to make anyway. I am a retired person adn have the
>: > time to do this. Others may well not be able to or can't afford the
>: > frequently high price of eh fresh fruit and berries. In that case, the
>: > Smuckers no sugar added jams can work. My philosophy in this area is to
>: > not deny the nice foods , but to find a way to have them while maintaining
>: > a controlled carb way of life.
>: >
>: > Wendy
>
>
>: Wendy,
>: How do you do this? I have Splenda and PLENTY of fruit in my garden,
>: but I have never made jams for me, since the high content of fruit sugars
>: has put me off doing it.
>: If there is a secret, I would LOVE to know, as I miss jams on my toa-
>: dooooh!
>: I can't have toast either ...
>
>: Frank
>
>The jams are not no-carb by any means, but are ever so much better than
>than the regular jams adn I can have a spoonful on a Wasa cracker as a
>treat once or twice a week. I generlly make berry jams, as that is what I
>can get fresh grown (and sometimes cheaper) near my country home in the
>summer. I get the special pectin fo rno sugar aded jams and jellies (made
>from strained fruit juice, rather than whole fruit smashed up) Two
>companies make little single use boxes here in the US, Ball and Mrs.
>Wages. I don't know if these or simmilar products are available in
>France, but the Ball company of Muncie Indiana should have a web site and
>you might be able to find out more fro them. 1 packet works with aobut 2
>dry quarts of berries(straw, rasp,blue, black are the ones I get and makes
>about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>and add a little water). I simply follow the directions on the box. You
>can make either freezer jam or regular sterilized jam that can sit on the
>pantry shelf(what I do)> Very important! once you open this jam and add
>your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
>rather quickly as there is no added sugar to keep down the microbes.
>Also, try to use a jar up in les that 2 weeks. If you like you could make
>it in smaller (4 oz) jars so you can help with this problem.
>
>I hope this helps.

One of my favourite "jams" is cranberry sauce (homemade, from fresh or
frozen cranberries). We had about 1 cup of it left over from
Christmas, and it lasted me almost three weeks. Next batch I make will
be with Splenda. I doubt the Splenda will act quite the same as sugar,
in preserving the product, but if I make small enough batches, that
won't be a problem.

--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1

Frank t2 · Joined: 31 Jul 2007 Posts: 9

"W. Baker" a écrit ...
> In alt.support.diabetes jeremy wrote:
> : W. Baker wrote:
>
> : > I hope this is not too confusing as I have written this.
> : >
> : > Wendy
>
> : Not confusing at all, but you misunderstood my intent. If you buy food
> without
> : ingredient lists you know exactly what you are getting and the
> : interrelationships between chemicals/carbs/sugars/electrolytes is not a
> concern.
> : e.g I do not buy jam as I can make it with fruit, sugar of my choice and
> : pectin, that is all I need to know.
>
> : Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
> thyme: : Whereas a can of black beans found hiding in my pantry has; :
> beans, water, salt, olive oil, natural and artificial jalape?o flavorings,
> : dehydrated onion flakes, onion powder, garlic powder, ferrous gluconate,
> : autolyzed yeast extract, maltodextrin and disodium inosinate, and tastes
> awful.
>
> Not everyone thinks the taste is awful and not everyone has the several
> hours needed to cook the beans. What is important fo the diabetic is
> being able to read the nutrition labelon everything, even that bag or box
> of black beans so they can know the CARB content. That is the first thing
> for the diabetic to learn, carb content and portion size. Sodium, sat fat
> content may be good to watch too, but lets get first things first for a
> newbie.
>
> I also make my own jams in the summer using special pectins and sweetening
> them when I open the jar with either aspertame or Splenda. I do this
> because these jams taste much better. I make sugared jams fo rmy husband,
> but i buy him bitter marmelade because I cannot get the Seville oranges
> and they are a pain to make anyway. I am a retired person adn have the
> time to do this. Others may well not be able to or can't afford the
> frequently high price of eh fresh fruit and berries. In that case, the
> Smuckers no sugar added jams can work. My philosophy in this area is to
> not deny the nice foods , but to find a way to have them while maintaining
> a controlled carb way of life.
>
> Wendy

Wendy,
How do you do this? I have Splenda and PLENTY of fruit in my garden,
but I have never made jams for me, since the high content of fruit sugars
has put me off doing it.
If there is a secret, I would LOVE to know, as I miss jams on my toa-
dooooh!
I can't have toast either ...

Frank

Julie Bove · Joined: 26 Jul 2007 Posts: 494

" Frank t2" wrote in message $0$21115$79c14f64@nan-newsreader-07.noos.net...
>
> "W. Baker" a écrit ...
>> In alt.support.diabetes jeremy wrote:
>> : W. Baker wrote:
>>
>> : > I hope this is not too confusing as I have written this.
>> : >
>> : > Wendy
>>
>> : Not confusing at all, but you misunderstood my intent. If you buy food
>> without
>> : ingredient lists you know exactly what you are getting and the
>> : interrelationships between chemicals/carbs/sugars/electrolytes is not a
>> concern.
>> : e.g I do not buy jam as I can make it with fruit, sugar of my choice
>> and
>> : pectin, that is all I need to know.
>>
>> : Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
>> thyme: : Whereas a can of black beans found hiding in my pantry has; :
>> beans, water, salt, olive oil, natural and artificial jalape?o
>> flavorings,
>> : dehydrated onion flakes, onion powder, garlic powder, ferrous
>> gluconate,
>> : autolyzed yeast extract, maltodextrin and disodium inosinate, and
>> tastes
>> awful.
>>
>> Not everyone thinks the taste is awful and not everyone has the several
>> hours needed to cook the beans. What is important fo the diabetic is
>> being able to read the nutrition labelon everything, even that bag or box
>> of black beans so they can know the CARB content. That is the first
>> thing
>> for the diabetic to learn, carb content and portion size. Sodium, sat
>> fat
>> content may be good to watch too, but lets get first things first for a
>> newbie.
>>
>> I also make my own jams in the summer using special pectins and
>> sweetening
>> them when I open the jar with either aspertame or Splenda. I do this
>> because these jams taste much better. I make sugared jams fo rmy
>> husband,
>> but i buy him bitter marmelade because I cannot get the Seville oranges
>> and they are a pain to make anyway. I am a retired person adn have the
>> time to do this. Others may well not be able to or can't afford the
>> frequently high price of eh fresh fruit and berries. In that case, the
>> Smuckers no sugar added jams can work. My philosophy in this area is to
>> not deny the nice foods , but to find a way to have them while
>> maintaining
>> a controlled carb way of life.
>>
>> Wendy
>
>
> Wendy,
> How do you do this? I have Splenda and PLENTY of fruit in my garden,
> but I have never made jams for me, since the high content of fruit sugars
> has put me off doing it.
> If there is a secret, I would LOVE to know, as I miss jams on my toa-
> dooooh!
> I can't have toast either ...

I buy a couple of jars of sugarless jam per year. I have occasional peanut
butter and jam sandwiches. I use very little jam. Just enough to wet the
bread. Alas, the last few times I did this I had an upset stomach
afterwards. Seems I can eat the peanut butter but not the jam.

W. Baker · Joined: 26 Jul 2007 Posts: 97

In alt.support.diabetes Frank t2 wrote:

: "W. Baker" a ?crit ...
: > In alt.support.diabetes jeremy wrote:
: > : W. Baker wrote:
: >
: > I also make my own jams in the summer using special pectins and sweetening
: > them when I open the jar with either aspertame or Splenda. I do this
: > because these jams taste much better. I make sugared jams fo rmy husband,
: > but i buy him bitter marmelade because I cannot get the Seville oranges
: > and they are a pain to make anyway. I am a retired person adn have the
: > time to do this. Others may well not be able to or can't afford the
: > frequently high price of eh fresh fruit and berries. In that case, the
: > Smuckers no sugar added jams can work. My philosophy in this area is to
: > not deny the nice foods , but to find a way to have them while maintaining
: > a controlled carb way of life.
: >
: > Wendy

: Wendy,
: How do you do this? I have Splenda and PLENTY of fruit in my garden,
: but I have never made jams for me, since the high content of fruit sugars
: has put me off doing it.
: If there is a secret, I would LOVE to know, as I miss jams on my toa-
: dooooh!
: I can't have toast either ...

: Frank

The jams are not no-carb by any means, but are ever so much better than
than the regular jams adn I can have a spoonful on a Wasa cracker as a
treat once or twice a week. I generlly make berry jams, as that is what I
can get fresh grown (and sometimes cheaper) near my country home in the
summer. I get the special pectin fo rno sugar aded jams and jellies (made
from strained fruit juice, rather than whole fruit smashed up) Two
companies make little single use boxes here in the US, Ball and Mrs.
Wages. I don't know if these or simmilar products are available in
France, but the Ball company of Muncie Indiana should have a web site and
you might be able to find out more fro them. 1 packet works with aobut 2
dry quarts of berries(straw, rasp,blue, black are the ones I get and makes
about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
and add a little water). I simply follow the directions on the box. You
can make either freezer jam or regular sterilized jam that can sit on the
pantry shelf(what I do)> Very important! once you open this jam and add
your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
rather quickly as there is no added sugar to keep down the microbes.
Also, try to use a jar up in les that 2 weeks. If you like you could make
it in smaller (4 oz) jars so you can help with this problem.

I hope this helps.

Wendy

Frank t2 · Joined: 31 Jul 2007 Posts: 9

"W. Baker" a écrit ...
> In alt.support.diabetes Frank t2 wrote:
>
> : "W. Baker" a ?crit ...
> : > In alt.support.diabetes jeremy wrote:
> : > : W. Baker wrote:
> : >
> : > I also make my own jams in the summer using special pectins and
> sweetening
> : > them when I open the jar with either aspertame or Splenda. I do this
> : > because these jams taste much better. I make sugared jams fo rmy
> husband,
> : > but i buy him bitter marmelade because I cannot get the Seville
> oranges
> : > and they are a pain to make anyway. I am a retired person adn have
> the
> : > time to do this. Others may well not be able to or can't afford the
> : > frequently high price of eh fresh fruit and berries. In that case, the
> : > Smuckers no sugar added jams can work. My philosophy in this area is
> to
> : > not deny the nice foods , but to find a way to have them while
> maintaining
> : > a controlled carb way of life.
> : >
> : > Wendy
>
>
> : Wendy,
> : How do you do this? I have Splenda and PLENTY of fruit in my garden,
> : but I have never made jams for me, since the high content of fruit
> sugars
> : has put me off doing it.
> : If there is a secret, I would LOVE to know, as I miss jams on my toa-
> : dooooh!
> : I can't have toast either ...
>
> : Frank
>
> The jams are not no-carb by any means, but are ever so much better than
> than the regular jams adn I can have a spoonful on a Wasa cracker as a
> treat once or twice a week. I generlly make berry jams, as that is what I
> can get fresh grown (and sometimes cheaper) near my country home in the
> summer. I get the special pectin fo rno sugar aded jams and jellies (made
> from strained fruit juice, rather than whole fruit smashed up) Two
> companies make little single use boxes here in the US, Ball and Mrs.
> Wages. I don't know if these or simmilar products are available in
> France, but the Ball company of Muncie Indiana should have a web site and
> you might be able to find out more fro them. 1 packet works with aobut 2
> dry quarts of berries(straw, rasp,blue, black are the ones I get and makes
> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
> and add a little water). I simply follow the directions on the box. You
> can make either freezer jam or regular sterilized jam that can sit on the
> pantry shelf(what I do)> Very important! once you open this jam and add
> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
> rather quickly as there is no added sugar to keep down the microbes.
> Also, try to use a jar up in les that 2 weeks. If you like you could make
> it in smaller (4 oz) jars so you can help with this problem.
>
> I hope this helps.
>
> Wendy

Thx, Wendy. I always 'fridge my jams when the jar has been opened.

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

Oleg Lego wrote:

>
> One of my favourite "jams" is cranberry sauce (homemade, from fresh or
> frozen cranberries). We had about 1 cup of it left over from
> Christmas, and it lasted me almost three weeks. Next batch I make will
> be with Splenda. I doubt the Splenda will act quite the same as sugar,
> in preserving the product, but if I make small enough batches, that
> won't be a problem.
>

I regularly make cranberry sauce with Splenda. It keeps in the fridge
for at least a month. Just strain the sauce after you cook it to make it
more jam-like.

Cranberries contain a natural thickener so it doesn't matter if you
sweeten with sugar or Splenda.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

W. Baker · Joined: 26 Jul 2007 Posts: 97

In alt.support.diabetes Oleg Lego wrote:
: On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted:

: >In alt.support.diabetes Frank t2 wrote:
: >
: >: "W. Baker" a ?crit ...
: >: > In alt.support.diabetes jeremy wrote:
: >: > : W. Baker wrote:
: >: >
: >: > I also make my own jams in the summer using special pectins and sweetening
: >: > them when I open the jar with either aspertame or Splenda. I do this
: >: > because these jams taste much better. I make sugared jams fo rmy husband,
: >: > but i buy him bitter marmelade because I cannot get the Seville oranges
: >: > and they are a pain to make anyway. I am a retired person adn have the
: >: > time to do this. Others may well not be able to or can't afford the
: >: > frequently high price of eh fresh fruit and berries. In that case, the
: >: > Smuckers no sugar added jams can work. My philosophy in this area is to
: >: > not deny the nice foods , but to find a way to have them while maintaining
: >: > a controlled carb way of life.
: >: >
: >: > Wendy
: >
: >
: >: Wendy,
: >: How do you do this? I have Splenda and PLENTY of fruit in my garden,
: >: but I have never made jams for me, since the high content of fruit sugars
: >: has put me off doing it.
: >: If there is a secret, I would LOVE to know, as I miss jams on my toa-
: >: dooooh!
: >: I can't have toast either ...
: >
: >: Frank
: >
: >The jams are not no-carb by any means, but are ever so much better than
: >than the regular jams adn I can have a spoonful on a Wasa cracker as a
: >treat once or twice a week. I generlly make berry jams, as that is what I
: >can get fresh grown (and sometimes cheaper) near my country home in the
: >summer. I get the special pectin fo rno sugar aded jams and jellies (made
: >from strained fruit juice, rather than whole fruit smashed up) Two
: >companies make little single use boxes here in the US, Ball and Mrs.
: >Wages. I don't know if these or simmilar products are available in
: >France, but the Ball company of Muncie Indiana should have a web site and
: >you might be able to find out more fro them. 1 packet works with aobut 2
: >dry quarts of berries(straw, rasp,blue, black are the ones I get and makes
: >about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
: >and add a little water). I simply follow the directions on the box. You
: >can make either freezer jam or regular sterilized jam that can sit on the
: >pantry shelf(what I do)> Very important! once you open this jam and add
: >your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
: >rather quickly as there is no added sugar to keep down the microbes.
: >Also, try to use a jar up in les that 2 weeks. If you like you could make
: >it in smaller (4 oz) jars so you can help with this problem.
: >
: >I hope this helps.

: One of my favourite "jams" is cranberry sauce (homemade, from fresh or
: frozen cranberries). We had about 1 cup of it left over from
: Christmas, and it lasted me almost three weeks. Next batch I make will
: be with Splenda. I doubt the Splenda will act quite the same as sugar,
: in preserving the product, but if I make small enough batches, that
: won't be a problem.

: --
: Larry, T2, Saskatchewan, Canada.
: DX 24 Aug 07. D&E
: Metformin 2000mg, Ramipril, Simvastatin
: Dx A1c 8.1 : Latest 5.1

Make a regular batch and freeze it in small containers. You can use
things like 8oz plastic tups from margarine or from that spread cheddar
for example.

Wendy

Ozgirl · Joined: 26 Jul 2007 Posts: 102

" Frank t2" wrote in message $0$14087$79c14f64@nan-newsreader-05.noos.net...
>
> "W. Baker" a écrit ...
>> In alt.support.diabetes Frank t2 wrote:
>>
>> : "W. Baker" a ?crit ...
>> : > In alt.support.diabetes jeremy wrote:
>> : > : W. Baker wrote:
>> : >
>> : > I also make my own jams in the summer using special pectins and
>> sweetening
>> : > them when I open the jar with either aspertame or Splenda. I do this
>> : > because these jams taste much better. I make sugared jams fo rmy
>> husband,
>> : > but i buy him bitter marmelade because I cannot get the Seville
>> oranges
>> : > and they are a pain to make anyway. I am a retired person adn have
>> the
>> : > time to do this. Others may well not be able to or can't afford the
>> : > frequently high price of eh fresh fruit and berries. In that case,
>> the
>> : > Smuckers no sugar added jams can work. My philosophy in this area is
>> to
>> : > not deny the nice foods , but to find a way to have them while
>> maintaining
>> : > a controlled carb way of life.
>> : >
>> : > Wendy
>>
>>
>> : Wendy,
>> : How do you do this? I have Splenda and PLENTY of fruit in my garden,
>> : but I have never made jams for me, since the high content of fruit
>> sugars
>> : has put me off doing it.
>> : If there is a secret, I would LOVE to know, as I miss jams on my toa-
>> : dooooh!
>> : I can't have toast either ...
>>
>> : Frank
>>
>> The jams are not no-carb by any means, but are ever so much better than
>> than the regular jams adn I can have a spoonful on a Wasa cracker as a
>> treat once or twice a week. I generlly make berry jams, as that is what
>> I
>> can get fresh grown (and sometimes cheaper) near my country home in the
>> summer. I get the special pectin fo rno sugar aded jams and jellies
>> (made
>> from strained fruit juice, rather than whole fruit smashed up) Two
>> companies make little single use boxes here in the US, Ball and Mrs.
>> Wages. I don't know if these or simmilar products are available in
>> France, but the Ball company of Muncie Indiana should have a web site and
>> you might be able to find out more fro them. 1 packet works with aobut 2
>> dry quarts of berries(straw, rasp,blue, black are the ones I get and
>> makes
>> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>> and add a little water). I simply follow the directions on the box. You
>> can make either freezer jam or regular sterilized jam that can sit on the
>> pantry shelf(what I do)> Very important! once you open this jam and add
>> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
>> rather quickly as there is no added sugar to keep down the microbes.
>> Also, try to use a jar up in les that 2 weeks. If you like you could
>> make
>> it in smaller (4 oz) jars so you can help with this problem.
>>
>> I hope this helps.
>>
>> Wendy
>
>
> Thx, Wendy. I always 'fridge my jams when the jar has been opened.

But do you ever jam your fridges?

Wes Groleau · Joined: 26 Jul 2007 Posts: 2

Jigs-n-fixtures bunny-buster@att.net wrote:
> Does the nutrition data on the label of say Whole Grain Buckwheat Pancake
> Mix, indicate the date for the unprepared mix? Or, for the recipe if
> prepared according to the label? Not that it matters for the Pancakes,

In USA, the answer to that question is usually somewhere
on the same side of the package. But not always.

Sometimes, http://www.nal.usda.gov/fnic/foodcomp/search/
can also help.

--
Wes Groleau
-----------
Curmudgeon's Complaints on Courtesy:
http://www.onlinenetiquette.com/courtesy1.html
(Not necessarily my opinion, but worth reading)

Wes Groleau · Joined: 26 Jul 2007 Posts: 2

DarkSentinel wrote:
> Mine sure did. It was one of those, smack myself in the forehead
> moments. Was like DUH, I SHOULD have known that. One of my faults before
> her was looking at the carbs say, but NOT paying attention to the
> serving size. Would say that stuff is ok, when in actuality, it wasn't.

My diabetic coworker said he was trying to figure out
why a product claimed to be "30% healthier!"

They relabeled the same recipe with a 30% smaller serving size.

--
Wes Groleau

Trying to be happy is like trying to build a machine for which
the only specification is that it should run noiselessly.
-- unknown

Frank t2 · Joined: 31 Jul 2007 Posts: 9

"Ozgirl" a écrit ...
>
> " Frank t2" wrote ...
>>
>> "W. Baker" a écrit ...
>>>
>>> The jams are not no-carb by any means, but are ever so much better than
>>> than the regular jams adn I can have a spoonful on a Wasa cracker as a
>>> treat once or twice a week. I generlly make berry jams, as that is what
>>> I
>>> can get fresh grown (and sometimes cheaper) near my country home in the
>>> summer. I get the special pectin fo rno sugar aded jams and jellies
>>> (made
>>> from strained fruit juice, rather than whole fruit smashed up) Two
>>> companies make little single use boxes here in the US, Ball and Mrs.
>>> Wages. I don't know if these or simmilar products are available in
>>> France, but the Ball company of Muncie Indiana should have a web site
>>> and
>>> you might be able to find out more fro them. 1 packet works with aobut
>>> 2
>>> dry quarts of berries(straw, rasp,blue, black are the ones I get and
>>> makes
>>> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>>> and add a little water). I simply follow the directions on the box.
>>> You
>>> can make either freezer jam or regular sterilized jam that can sit on
>>> the
>>> pantry shelf(what I do)> Very important! once you open this jam and add
>>> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
>>> rather quickly as there is no added sugar to keep down the microbes.
>>> Also, try to use a jar up in les that 2 weeks. If you like you could
>>> make
>>> it in smaller (4 oz) jars so you can help with this problem.
>>>
>>> I hope this helps.
>>>
>>> Wendy
>>
>>
>> Thx, Wendy. I always 'fridge my jams when the jar has been opened.
>
> But do you ever jam your fridges?

Sadly, I do. Wink

)
Our current fridge is jammed with too much ice in the freezer ...
Unfortunately, there's till quite a bit of protein in there, so I can't yet
defrost ....

Ohh, for my pre-diabetes days ....

Robert Miles · Joined: 26 Jul 2007 Posts: 22

" Frank t2" wrote in message $0$15719$79c14f64@nan-newsreader-05.noos.net...
>
> "Ozgirl" a écrit ...
>>
>> " Frank t2" wrote ...
>>>
>>> "W. Baker" a écrit ...
>>>>
>>>> The jams are not no-carb by any means, but are ever so much better than
>>>> than the regular jams adn I can have a spoonful on a Wasa cracker as a
>>>> treat once or twice a week. I generlly make berry jams, as that is
>>>> what I
>>>> can get fresh grown (and sometimes cheaper) near my country home in
>>>> the
>>>> summer. I get the special pectin fo rno sugar aded jams and jellies
>>>> (made
>>>> from strained fruit juice, rather than whole fruit smashed up) Two
>>>> companies make little single use boxes here in the US, Ball and Mrs.
>>>> Wages. I don't know if these or simmilar products are available in
>>>> France, but the Ball company of Muncie Indiana should have a web site
>>>> and
>>>> you might be able to find out more fro them. 1 packet works with aobut
>>>> 2
>>>> dry quarts of berries(straw, rasp,blue, black are the ones I get and
>>>> makes
>>>> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>>>> and add a little water). I simply follow the directions on the box.
>>>> You
>>>> can make either freezer jam or regular sterilized jam that can sit on
>>>> the
>>>> pantry shelf(what I do)> Very important! once you open this jam and
>>>> add
>>>> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It
>>>> molds
>>>> rather quickly as there is no added sugar to keep down the microbes.
>>>> Also, try to use a jar up in les that 2 weeks. If you like you could
>>>> make
>>>> it in smaller (4 oz) jars so you can help with this problem.
>>>>
>>>> I hope this helps.
>>>>
>>>> Wendy
>>>
>>>
>>> Thx, Wendy. I always 'fridge my jams when the jar has been opened.
>>
>> But do you ever jam your fridges?
>
>
>
> Sadly, I do. Wink

)
> Our current fridge is jammed with too much ice in the freezer ...
> Unfortunately, there's till quite a bit of protein in there, so I can't
> yet defrost ....
>
>
> Ohh, for my pre-diabetes days ....
>
>
>
I had a styrofoam cooler I used whem I wanted to defrost my freezer.
It kept the food frozen long enough.