I need some information on labels:

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,
because I don't add the egg, oil or milk, that the recipe calls for and add
only a non-caloric flavored syrup, and water.

Or, canned kidney beans: Is the information for the beans and the liquid in
the can, or for beans that have been rinsed and drained? The liquid, has
far more soluble fiber, than the beans themselves, and I usually rinse the
beans to add them to chili or some of the egg dishes I do for my weekend
breakfasts.

For me it really isn't an issue. I diagnosed eight years ago, and test
aggressively (ten to fifteen times a day normally, up to thirty when I'm
physically active. So, I have a pretty good feel for how hard/fast which
foods hit me.

But, my sister diagnosed recently and is calling me for advice. She is well
educated, and has a background in both chemistry, and biology. But, this is
kind of confusing for everyone at the beginning, and I want to give her the
best advice I can.

Thanks, Randy

On Mon, 21 Jan 2008 16:25:08 GMT, Jigs-n-fixtures
wrote:

>I need some information on labels:
>
>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,
>because I don't add the egg, oil or milk, that the recipe calls for and add
>only a non-caloric flavored syrup, and water.
>
>Or, canned kidney beans: Is the information for the beans and the liquid in
>the can, or for beans that have been rinsed and drained? The liquid, has
>far more soluble fiber, than the beans themselves, and I usually rinse the
>beans to add them to chili or some of the egg dishes I do for my weekend
>breakfasts.
>
>For me it really isn't an issue. I diagnosed eight years ago, and test
>aggressively (ten to fifteen times a day normally, up to thirty when I'm
>physically active. So, I have a pretty good feel for how hard/fast which
>foods hit me.
>
>But, my sister diagnosed recently and is calling me for advice. She is well
>educated, and has a background in both chemistry, and biology. But, this is
>kind of confusing for everyone at the beginning, and I want to give her the
>best advice I can.
>
>Thanks, Randy

The specific answer will vary from country to country. For
example, here, details are usually given for both the form
of food in the packet or tin and for the most usual
preparation. For example, cereal details include dry data
per 100gm and data per serve size with milk added.

The specific answer for your sister is easier. She does not
necessarily need to test 10-15 times a day in the long term.
However, she would benefit by using the nutrition data only
as a preliminary guide for purchase and then following
Jennifer's "test, test, test"
http://www.alt-support-diabetes.org/NewlyDiagnosed.htm
advice to discover her own response to foods.

Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest: The Diabetes Revolution?

In article >,
Jigs-n-fixtures wrote:

> I need some information on labels:
>
> 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,
> because I don't add the egg, oil or milk, that the recipe calls for and add
> only a non-caloric flavored syrup, and water.
>
> Or, canned kidney beans: Is the information for the beans and the liquid in
> the can, or for beans that have been rinsed and drained? The liquid, has
> far more soluble fiber, than the beans themselves, and I usually rinse the
> beans to add them to chili or some of the egg dishes I do for my weekend
> breakfasts.
>
> For me it really isn't an issue. I diagnosed eight years ago, and test
> aggressively (ten to fifteen times a day normally, up to thirty when I'm
> physically active. So, I have a pretty good feel for how hard/fast which
> foods hit me.
>
> But, my sister diagnosed recently and is calling me for advice. She is well
> educated, and has a background in both chemistry, and biology. But, this is
> kind of confusing for everyone at the beginning, and I want to give her the
> best advice I can.

Usually, it represents the contents of the package. When in doubt, call
the company to ask. The phone number is usually printed on the package.

On Sat, 26 Jan 2008 13:09:38 -0600, jeremy
> wrote:

>Jigs-n-fixtures wrote:
>
>> But, my sister diagnosed recently and is calling me for advice. She is well
>> educated, and has a background in both chemistry, and biology. But, this is
>> kind of confusing for everyone at the beginning, and I want to give her the
>> best advice I can.
>>
>> Thanks, Randy
>
>Honestly, the best answer is for her to go to a nutritionist who can provide
>her with a tailored diet that has no need for confusing labels. Your answers
>will not be her answers and could be dangerous.
>The first thing to eradicate from the diet is canned and processed food with
>artificial colorings, flavorings and sweeteners close behind. Once the blood
>chemistry has settled down and salt intake is balanced according to need, not
>compulsion, the diet can be tailored to establish optimal weight. All through
>that process the sensitivity to certain foods will vary with the changing
>metabolism and only become truisms when the body is fully stabilized at
>optimum for that particular person.
>
>JJ
>"Meat should not have an ingredient list!"

One size does not fit all. Two of your cross-posts are to
diabetes groups.

Nothing in your response addresses the diabetic's need to
relate food input, particularly carbohydrate input, with
blood glucose excursions.

Many of us would agree that artificial additives and
processed foods are a concern. But they are a secondary
issue to be addressed when BG's are better controlled and
balanced nutrition is achieved.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest: The Diabetes Revolution?

In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
> , jeremy
> wrote:

> Honestly, the best answer is for her to go to a nutritionist who can provide
> her with a tailored diet that has no need for confusing labels. Your answers
> will not be her answers and could be dangerous.
> The first thing to eradicate from the diet is canned and processed food with
> artificial colorings, flavorings and sweeteners close behind. Once the blood
> chemistry has settled down and salt intake is balanced according to need, not
> compulsion, the diet can be tailored to establish optimal weight. All through
> that process the sensitivity to certain foods will vary with the changing
> metabolism and only become truisms when the body is fully stabilized at
> optimum for that particular person.

Quite frankly, one of the things a good nutritionist should do is teach
someone how to read nutritional labels for themselves!!!

--
DonnaB shallotpeel, T2 since June 06, USA

"What is it? I had a hard day at the office & I need to decompose." - Faith,
FAITH & HOPE, 4-9-04

In alt.support.diabetes jeremy > wrote:
: Jigs-n-fixtures wrote:

: > But, my sister diagnosed recently and is calling me for advice. She is well
: > educated, and has a background in both chemistry, and biology. But, this is
: > kind of confusing for everyone at the beginning, and I want to give her the
: > best advice I can.
: >
: > Thanks, Randy

: Honestly, the best answer is for her to go to a nutritionist who can provide
: her with a tailored diet that has no need for confusing labels. Your answers
: will not be her answers and could be dangerous.
: The first thing to eradicate from the diet is canned and processed food with
: artificial colorings, flavorings and sweeteners close behind. Once the blood
: chemistry has settled down and salt intake is balanced according to need, not
: compulsion, the diet can be tailored to establish optimal weight. All through
: that process the sensitivity to certain foods will vary with the changing
: metabolism and only become truisms when the body is fully stabilized at
: optimum for that particular person.

: JJ
: "Meat should not have an ingredient list!"

I don't agree here. This is making it much more difficult. Reading the
nutrition label is what is significant and for blood sugar control the
most significant numbers are the porton size listed and the number of
carbohydrates listed per portion. In the US the fiber content is included
in the carbohydrate number and may be subtracted, while in in Britain and
OZ adn NZ the fibre is a separate line from the carbohydrates, so should
not be subtracted. For us diaetics, wha a food is sweetened with will
affect its carbohydate number. natural sweeteners like sugar, honey or
high fructose corn syrup all contain carbohydrates, while artificial
sweeteners do not. Be careful and check to see if the food contains
"sugar alcohols" under the Carbohydrate listing, as eating too many of
these(mannitol, xylitol, sorbatol, etc) can result in dreadful stomach
upset.

I hope this is not too confusing as I have written this.

Wendy

"DonnaB shallotpeel" > wrote in message
...
> In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
> > , jeremy
> > wrote:
>
>> Honestly, the best answer is for her to go to a nutritionist who can
>> provide
>> her with a tailored diet that has no need for confusing labels. Your
>> answers
>> will not be her answers and could be dangerous.
>> The first thing to eradicate from the diet is canned and processed food
>> with
>> artificial colorings, flavorings and sweeteners close behind. Once the
>> blood
>> chemistry has settled down and salt intake is balanced according to need,
>> not
>> compulsion, the diet can be tailored to establish optimal weight. All
>> through
>> that process the sensitivity to certain foods will vary with the changing
>> metabolism and only become truisms when the body is fully stabilized at
>> optimum for that particular person.
>
> Quite frankly, one of the things a good nutritionist should do is teach
> someone how to read nutritional labels for themselves!!!

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.

--
T2 - Oct. '96 - Lantus, oral meds, diet
http://www.lockergnome.com/darksentinel
Undo the munge to reply by email

On Sun, 27 Jan 2008 03:50:15 -0800, "DarkSentinel"
> wrote:

>"DonnaB shallotpeel" > wrote in message
.. .
>> In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
>> > , jeremy
>> > wrote:
>>
>>> Honestly, the best answer is for her to go to a nutritionist who can
>>> provide
>>> her with a tailored diet that has no need for confusing labels. Your
>>> answers
>>> will not be her answers and could be dangerous.
>>> The first thing to eradicate from the diet is canned and processed food
>>> with
>>> artificial colorings, flavorings and sweeteners close behind. Once the
>>> blood
>>> chemistry has settled down and salt intake is balanced according to need,
>>> not
>>> compulsion, the diet can be tailored to establish optimal weight. All
>>> through
>>> that process the sensitivity to certain foods will vary with the changing
>>> metabolism and only become truisms when the body is fully stabilized at
>>> optimum for that particular person.
>>
>> Quite frankly, one of the things a good nutritionist should do is teach
>> someone how to read nutritional labels for themselves!!!
>
>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.

It was probably the most important thing I learnt from my
dietician. Possibly the only important thing:-)



Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest: The Diabetes Revolution?

On 1/27/08 4:42 AM, in article ,
"Alan S" > wrote:

> On Sun, 27 Jan 2008 03:50:15 -0800, "DarkSentinel"
> > wrote:
>
>> "DonnaB shallotpeel" > wrote in message
>> ...
>>> In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
>>> > , jeremy
>>> > wrote:
>>>
>>>> Honestly, the best answer is for her to go to a nutritionist who can
>>>> provide
>>>> her with a tailored diet that has no need for confusing labels. Your
>>>> answers
>>>> will not be her answers and could be dangerous.
>>>> The first thing to eradicate from the diet is canned and processed food
>>>> with
>>>> artificial colorings, flavorings and sweeteners close behind. Once the
>>>> blood
>>>> chemistry has settled down and salt intake is balanced according to need,
>>>> not
>>>> compulsion, the diet can be tailored to establish optimal weight. All
>>>> through
>>>> that process the sensitivity to certain foods will vary with the changing
>>>> metabolism and only become truisms when the body is fully stabilized at
>>>> optimum for that particular person.
>>>
>>> Quite frankly, one of the things a good nutritionist should do is teach
>>> someone how to read nutritional labels for themselves!!!
>>
>> 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.
>
> It was probably the most important thing I learnt from my
> dietician. Possibly the only important thing:-)
>
>
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1500mg, ezetrol 10mg
> Everything in Moderation - Except Laughter.
> --
> http://loraldiabetes.blogspot.com
> Latest: The Diabetes Revolution?

I agree. In our class the dietitian took us to a supermarket and made us
find which were the best products by checking the information on back. Which
cheese was the best for us, etc. Very valuable. This was long before
nutrition labels were compulsory so we learned in a more round-about way.
--
Martha T2 Canada
1500mg. Metformin, 4mg. Avandia

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 jalapeño
> flavorings, dehydrated onion flakes, onion powder, garlic powder,
> ferrous gluconate, autolyzed yeast extract, maltodextrin and disodium
> inosinate, and tastes awful.

That's where label reading becomes important. I have been able to find
canned beans that are beans and water with a little salt. I rinse them
well before using.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

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

jeremy wrote in message ...
>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


The key word in your sentence is "I." Different tastes and all that.
:-)

Cheri

"jeremy" > wrote in message
. ..
> 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.

"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

" Frank t2" > wrote in message
...
>
> "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.

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

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

"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.

" Frank t2" > wrote in message
...
>
> "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?

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

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

Jigs-n-fixtures 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)

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

"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. )
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 ....

" Frank t2" > wrote in message
...
>
> "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. )
> 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 ....

Thank goodness for frost free fridges

" Frank t2" > wrote in message
...
>
> "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. )
> 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.

In alt.support.diabetes Robert Miles > wrote:

: " Frank t2" > wrote in message
: ...

: > Sadly, I do. )
: > 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.


I just put the food all very close together on the kitchen counter with a
thick pile of newspapers on to and I defrost using pots of hot water so
the food is not out of the fridge very long. This works fo rme even in
reletively warm weather..

Wendy

On Wed, 30 Jan 2008 20:47:54 +0000 (UTC), "W. Baker"
> wrote:

>In alt.support.diabetes Robert Miles > wrote:
>
>: " Frank t2" > wrote in message
>: ...
>
>: > Sadly, I do. )
>: > 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.
>
>
>I just put the food all very close together on the kitchen counter with a
>thick pile of newspapers on to and I defrost using pots of hot water so
>the food is not out of the fridge very long. This works fo rme even in
>reletively warm weather..
>
>Wendy

A small fan blowing into the freezer compartment helps to speed up the
defrosting.
--
BettyB -- www.flamingo-code.com
"I have noticed even people who claim everything is
predestined, and that we can do nothing to change it,
look before they cross the road." - Stephen Hawking

W. Baker wrote:
> In alt.support.diabetes Robert Miles > wrote:
>
> : " Frank t2" > wrote in message
> : ...
>
> : > Sadly, I do. )
> : > 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.
>
>
> I just put the food all very close together on the kitchen counter with a
> thick pile of newspapers on to and I defrost using pots of hot water so
> the food is not out of the fridge very long. This works fo rme even in
> reletively warm weather..

I have a very small freezer chest in the garage. It is not frost-free. I
put the frozen food into a big cooler then hit the freezer with the hair
dryer, held at least a foot from the walls. It melts the frost and what
it doesn't melt it loosens so I can just pry it off with a butter knife.

The chest is on wheels, so when the ice is gone, I wheel it to the
outside and pull the convenient plug to drain the water.


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

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
>>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.
>
Every Thanksgiving and Christmas, I make home-made cranberry sauce. The
canned jelly crap is just for kids and grandkids.

I very simply simmer the cranberries in the required amount of water (
on the package). I use orange zest for the orange flavor, without the
carbs of the juice. I use Splenda, about 2/3 the amount of sugar called
for. While it simmers I squish the cranberries against the side of the
saucepan It is a big hit with company, and they have no idea, it is
"healthy".

Gillian

On Tue, 05 Feb 2008 00:32:02 GMT, Gill Murray posted:

>
>
>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
>>>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.
>>
>Every Thanksgiving and Christmas, I make home-made cranberry sauce. The
>canned jelly crap is just for kids and grandkids.
>
>I very simply simmer the cranberries in the required amount of water (
>on the package). I use orange zest for the orange flavor, without the
>carbs of the juice. I use Splenda, about 2/3 the amount of sugar called
>for. While it simmers I squish the cranberries against the side of the
>saucepan It is a big hit with company, and they have no idea, it is
>"healthy".

Interesting. I have always made it with just cranberries and sugar. I
don't think I have ever noticed an orange flavour component in any
cranberry sauce I have ever tried.

Except for that, I make it the same way.. simmer and crush.

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

In alt.support.diabetes Gill Murray > wrote:


: Oleg Lego wrote:
: > On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted:
: >
: Every Thanksgiving and Christmas, I make home-made cranberry sauce. The
: canned jelly crap is just for kids and grandkids.

: I very simply simmer the cranberries in the required amount of water (
: on the package). I use orange zest for the orange flavor, without the
: carbs of the juice. I use Splenda, about 2/3 the amount of sugar called
: for. While it simmers I squish the cranberries against the side of the
: saucepan It is a big hit with company, and they have no idea, it is
: "healthy".

: Gillian

I do much the same, using th eorange zest and also add a few cinnamon
sticks and whole cloves ( which I remove before serving) to give it a
wonderful taste. Most of it usually goes with the many meals of
left-over turkey that I plan for , bu tsee no reason not to use it as a
jam. You coul dalso us it to top some cottage cheese for a different
breakfast taste.

Wendy-who just loves to find ways to keep eating her favorites wwithout
doing damage to her numbers:-)

Evelyn Ruut wrote:
>
>
> "Janet Wilder" > wrote in message

>> I have a very small freezer chest in the garage. It is not frost-free.
>> I put the frozen food into a big cooler then hit the freezer with the
>> hair dryer, held at least a foot from the walls. It melts the frost
>> and what it doesn't melt it loosens so I can just pry it off with a
>> butter knife.
>>
>> The chest is on wheels, so when the ice is gone, I wheel it to the
>> outside and pull the convenient plug to drain the water.

>
> Hi Janet,
>
> From an old gal like me who waited all my life to get a frost free
> anything, I can tell you the hair dryer is the hard way. Just set up
> an ordinary fan so that it blows at the frosted up freezer. It is
> amazing how fast it works. Back in my day we had to defrost regularly
> and I would just sit a fan on a chair and point it at the fridge and it
> would melt at a phenomenal rate. I could go and do whatever I wanted
> while it melted. With the hair dryer you have to hold it.
>

What a wonderful idea! I do have a desk fan around here somewhere. The
air in the garage is almost always warm (we have two seasons here- warm
and hot) so I imagine it would work rather quickly.

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

Evelyn...just wanted to tell you that your chicken marsala sounds
wonderful, just the way it is. Of course people can sub what they want
to sub, but your recipe will work very well for me and for hubby.
Thanks for posting it.

Cheri


Evelyn Ruut wrote in message
>...

A terrific recipe

Evelyn Ruut wrote:

>
>
> Janet it works even in the winter. Just make sure it blows directly
> into the unit and you get some good air circulation. You don't need to
> worry about real heat, just enough air circulation will make it work
> well. I used to defrost my old fridge in about an hour that way. But
> it would drip so much water I had a bunch of towels on the floor to
> catch it! Crazy old memory!
>

This little freezer chest doesn't get much frost so it's not a really
big deal to defrost it and it has wheels to take it outside to drain the
water. But I do remember defrosting the freezer compartment in our
absorption refrigerators when we lived in RVs from 1996 -2005. The hair
dryer worked well there because I was able to take the ice off in chunks
and not have to deal with as much water and mess.



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

Evelyn Ruut wrote:
>
>
> "Cheri" <gserviceatinreachdotcom> wrote in message
> . ..
>> Evelyn...just wanted to tell you that your chicken marsala sounds
>> wonderful, just the way it is. Of course people can sub what they want
>> to sub, but your recipe will work very well for me and for hubby.
>> Thanks for posting it.
>>
>> Cheri
>
> You will love it Cheri. It's one of my husbands favorite dishes.
>

I'm going to try it. We were just in a community theater play about an
Italian American family and I made home made canoli for our cast as a
gift. I still have the Marsala wine so I will try it this week.

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

"Evelyn Ruut" > wrote:
> Is about the only wine I use in cooking. But I make sure I buy a cheap
> one, like Cribari or so. The expensive marsala seems too bitter. I once
> bought it when the other wasn't available and it literally ruined the
> dish. --

It may have just been that brand or that bottle. I won't cook with any wine
or spirits that I won't drink. Cribari isn't bad, but I prefer Sicilian
Marsala. You should be able to get it for under $10 a bottle. I won't buy
or use anything labelled "Cooking Wine!"

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Evelyn Ruut wrote:
> Is about the only wine I use in cooking. But I make sure I buy a cheap
> one, like Cribari or so. The expensive marsala seems too bitter. I
> once bought it when the other wasn't available and it literally ruined
> the dish.

It's Cribari brand. About $5 in the supermarket.

The cast loved the canollis but definitely not DM friendly. DH didn't
even try a little bite. I licked a bit of the cream from the bowl. I
can't handle the crunchy outsides or the chocolate chips. It took me 2
days to make them. One day to drain the cheese and another to mix it up
with stuff and then fry the tubes.

I made a nice ricotta cheese cake with the rest of the cheese. It would
work with a sugar substitute but it does have a little flour in it.
Brought that to the Temple for Friday night. Everyone loved it. I think
1/12 would have about 10g of carbs so a smaller piece, which would be
plenty, might be in some people's meal plans. Let me know if anyone
wants it.

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

Nick Cramer wrote:
> "Evelyn Ruut" > wrote:
>> Is about the only wine I use in cooking. But I make sure I buy a cheap
>> one, like Cribari or so. The expensive marsala seems too bitter. I once
>> bought it when the other wasn't available and it literally ruined the
>> dish. --
>
> It may have just been that brand or that bottle. I won't cook with any wine
> or spirits that I won't drink. Cribari isn't bad, but I prefer Sicilian
> Marsala. You should be able to get it for under $10 a bottle. I won't buy
> or use anything labelled "Cooking Wine!"
>
The label on the Cribari does not say "cooking wine" though the legend
on the back label does say the wine is used in cooking. AFAIK, cooking
wine has added salt so it can be sold by grocery stores without a liquor
license. I never touch that stuff! The sodium content kills any taste of
wine.

What I do like for cooking are those little, cardboard 4 packs of
California wine. The little bottles have screw caps and fit nicely into
the shelves of my spice cabinet. Very convenient. a 4 pack lasts a
couple of years around here.

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

Janet Wilder wrote:
> Evelyn Ruut wrote:
>
>>
>>
>> "Janet Wilder" > wrote in message
>
>
>>> I have a very small freezer chest in the garage. It is not
>>> frost-free. I put the frozen food into a big cooler then hit the
>>> freezer with the hair dryer, held at least a foot from the walls. It
>>> melts the frost and what it doesn't melt it loosens so I can just pry
>>> it off with a butter knife.
>>>
>>> The chest is on wheels, so when the ice is gone, I wheel it to the
>>> outside and pull the convenient plug to drain the water.
>
>
>>
>> Hi Janet,
>>
>> From an old gal like me who waited all my life to get a frost free
>> anything, I can tell you the hair dryer is the hard way. Just set
>> up an ordinary fan so that it blows at the frosted up freezer. It is
>> amazing how fast it works. Back in my day we had to defrost
>> regularly and I would just sit a fan on a chair and point it at the
>> fridge and it would melt at a phenomenal rate. I could go and do
>> whatever I wanted while it melted. With the hair dryer you have to
>> hold it.
>>
>
> What a wonderful idea! I do have a desk fan around here somewhere. The
> air in the garage is almost always warm (we have two seasons here- warm
> and hot) so I imagine it would work rather quickly.
>
> Thanks.

This is exactly what I do with the frig and freezer in the RV. The fan
works so much faster than the hairdryer, and you can play on the
computer while it is doing it's work, rather than stand there and hold
the hairdryer!

Gillian