"sf" > wrote in message
...
> On Tue, 19 Nov 2013 17:47:16 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>
>> Dieticians rule)) Oh my she really did a good job for your hubby!
>
> Yes indeed! My point is that her cooking probably won't change very
> much if she's a scratch cook - which I assume most of us here are.

And even if it has to, she likely won't struggle with it. I put myself on
an extremely low fat diet back in the 1980's with my main sources of fat
only coming from nuts and olives. I hadn't discovered oil yet. I baked all
sorts of things using only applesauce and egg whites. You can use prunes
and other fruits as a fat replacement but I didn't care for the taste. I
was even using fructose in my baking because my extended family said that
they wanted to eat sugar free. So I was making these oatmeal cookies that
were loaded with dried fruit and fructose and they were happy!

Oh live and learn! I know now how restricting my fat as I did was not good
for my health. And that the foods we were eating were pretty much all carbs
and anything but sugar free because of all the natural sugar in those
fruits. Also know how bad the fructose was for us. Thankfully that was a
short lived period of my life.

But... Because I already knew how to cook, making those changes were easy.
Just as making changes for our food intolerances was. The only really
difficult thing for me there was the gluten free baking. I was so used to
using wheat doughs that I expected the GF ones to act similarly. They
don't. But once I had an understanding of what they should look and feel
like, that got easier too.