23 July 2004


Hello:

Our father has Alzheimer's Disease, and has to
have thickened liquids. We've tried "Thick-It,"
and it works well to prevent coughing/choking,
however, he gets really "ampped up" on all
of the corn starch in the "Thick-It" (sometimes,
he ingests 35-40 scoops of "Thick-It" per day!)

Is there an alternative liquid thickener that
is starch-free and still would allow for proper
thickening and hydration?

Please help us if you can, and feel free to
email me anytime.


Respectfully,

Bryan / Brent

Brent wrote:

> 23 July 2004
>
>
> Hello:
>
> Our father has Alzheimer's Disease, and has to
> have thickened liquids. We've tried "Thick-It,"
> and it works well to prevent coughing/choking,
> however, he gets really "ampped up" on all
> of the corn starch in the "Thick-It" (sometimes,
> he ingests 35-40 scoops of "Thick-It" per day!)
>
> Is there an alternative liquid thickener that
> is starch-free and still would allow for proper
> thickening and hydration?
>
> Please help us if you can, and feel free to
> email me anytime.

Look at some food gums. Xanthan, guar or gum Arabic.

They'll thicken with slightly different physical qualities and are
carb-free.

Pastorio

Brent wrote:

> 23 July 2004
>
>
> Hello:
>
> Our father has Alzheimer's Disease, and has to
> have thickened liquids. We've tried "Thick-It,"
> and it works well to prevent coughing/choking,
> however, he gets really "ampped up" on all
> of the corn starch in the "Thick-It" (sometimes,
> he ingests 35-40 scoops of "Thick-It" per day!)
>
> Is there an alternative liquid thickener that
> is starch-free and still would allow for proper
> thickening and hydration?
>
> Please help us if you can, and feel free to
> email me anytime.

Look at some food gums. Xanthan, guar or gum Arabic.

They'll thicken with slightly different physical qualities and are
carb-free.

Pastorio

Well, if he can he have potatoes, you can use potato flakes. Or you can put
in a gravy mix. My Mum used to thicken bouillon ( "sick folks soup" ) with
cornmeal.

Hope there was something helpful here. Bon chance : )



"Brent" > wrote in message
...
> 23 July 2004
>
>
> Hello:
>
> Our father has Alzheimer's Disease, and has to
> have thickened liquids. We've tried "Thick-It,"
> and it works well to prevent coughing/choking,
> however, he gets really "ampped up" on all
> of the corn starch in the "Thick-It" (sometimes,
> he ingests 35-40 scoops of "Thick-It" per day!)
>
> Is there an alternative liquid thickener that
> is starch-free and still would allow for proper
> thickening and hydration?
>
> Please help us if you can, and feel free to
> email me anytime.
>
>
> Respectfully,
>
> Bryan / Brent
>
>

Becky in Boston wrote:

> Well, if he can he have potatoes, you can use potato flakes. Or you can put
> in a gravy mix. My Mum used to thicken bouillon ( "sick folks soup" ) with
> cornmeal.

The only problem is that all these thickeners are carby. Have starch.

Pastorio

>
> "Brent" > wrote in message
> ...
>
>>23 July 2004
>>
>>
>>Hello:
>>
>>Our father has Alzheimer's Disease, and has to
>>have thickened liquids. We've tried "Thick-It,"
>>and it works well to prevent coughing/choking,
>>however, he gets really "ampped up" on all
>>of the corn starch in the "Thick-It" (sometimes,
>>he ingests 35-40 scoops of "Thick-It" per day!)
>>
>>Is there an alternative liquid thickener that
>>is starch-free and still would allow for proper
>>thickening and hydration?
>>
>>Please help us if you can, and feel free to
>>email me anytime.
>>
>>
>>Respectfully,
>>
>>Bryan / Brent

>>
>
>
>

Becky in Boston wrote:

> Well, if he can he have potatoes, you can use potato flakes. Or you can put
> in a gravy mix. My Mum used to thicken bouillon ( "sick folks soup" ) with
> cornmeal.

The only problem is that all these thickeners are carby. Have starch.

Pastorio

>
> "Brent" > wrote in message
> ...
>
>>23 July 2004
>>
>>
>>Hello:
>>
>>Our father has Alzheimer's Disease, and has to
>>have thickened liquids. We've tried "Thick-It,"
>>and it works well to prevent coughing/choking,
>>however, he gets really "ampped up" on all
>>of the corn starch in the "Thick-It" (sometimes,
>>he ingests 35-40 scoops of "Thick-It" per day!)
>>
>>Is there an alternative liquid thickener that
>>is starch-free and still would allow for proper
>>thickening and hydration?
>>
>>Please help us if you can, and feel free to
>>email me anytime.
>>
>>
>>Respectfully,
>>
>>Bryan / Brent

>>
>
>
>

Brent wrote:

> 23 July 2004
>
>
> Hello:
>
> Our father has Alzheimer's Disease, and has to
> have thickened liquids. We've tried "Thick-It,"
> and it works well to prevent coughing/choking,
> however, he gets really "ampped up" on all
> of the corn starch in the "Thick-It" (sometimes,
> he ingests 35-40 scoops of "Thick-It" per day!)
>
> Is there an alternative liquid thickener that
> is starch-free and still would allow for proper
> thickening and hydration?
>
> Please help us if you can, and feel free to
> email me anytime.
>
>
> Respectfully,
>
> Bryan / Brent
>
>

I'll ask your question on my Alzheimer's list and get back to you
if I get any good answers. In the meantime, is the pectin that
was used in the mock Frappuccino starchy?

I wish you well, Bryan/Brent. I took care of my demented dad, who
died from aspiration pneumonia.

--
Jean B.

Jean B. wrote:

> is the pectin that was used in the mock Frappuccino starchy?

Pectin is a food gum. No carbs. No starch.

Pastorio

In article >, "Jean B." > wrote:
(snip)
> I'll ask your question on my Alzheimer's list and get back to you
> if I get any good answers. In the meantime, is the pectin that
> was used in the mock Frappuccino starchy?

From Google, searched on <define: pectin>

A polysaccharide composed of galacturonic acid subunits, partially
esterified with methyl alcohol, and capable of forming a gel. Pectin is
used as a gelling agent, an emulsifier, and stabilizer. Plant tissues
contain protopectins cementing the cell walls together. As fruit ripens,
protopectin breaks down to pectin, and finally to pectic acid under the
influence of enzymes. Thus over-ripe fruit loses its firmness and
becomes soft as the adhesive between the cells breaks down. Pectin is
the setting agent in jams and jellies. The albedo of oranges and lemons,
and apple pomace are commercial sources of pectin.
<foodqalab.byu.edu/testing_techniques/manual/glossary.htm >

Carbohydrate, present in cell-wall of plants.
<www.powen.freeserve.co.uk/Reference/Glossary/gloss-p.htm>

More links available - I just grabbed two.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, "Jean B." > wrote:
(snip)
> I'll ask your question on my Alzheimer's list and get back to you
> if I get any good answers. In the meantime, is the pectin that
> was used in the mock Frappuccino starchy?

From Google, searched on <define: pectin>

A polysaccharide composed of galacturonic acid subunits, partially
esterified with methyl alcohol, and capable of forming a gel. Pectin is
used as a gelling agent, an emulsifier, and stabilizer. Plant tissues
contain protopectins cementing the cell walls together. As fruit ripens,
protopectin breaks down to pectin, and finally to pectic acid under the
influence of enzymes. Thus over-ripe fruit loses its firmness and
becomes soft as the adhesive between the cells breaks down. Pectin is
the setting agent in jams and jellies. The albedo of oranges and lemons,
and apple pomace are commercial sources of pectin.
<foodqalab.byu.edu/testing_techniques/manual/glossary.htm >

Carbohydrate, present in cell-wall of plants.
<www.powen.freeserve.co.uk/Reference/Glossary/gloss-p.htm>

More links available - I just grabbed two.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

"Bob (this one)" wrote:
>
> Jean B. wrote:
>
> > is the pectin that was used in the mock Frappuccino starchy?
>
> Pectin is a food gum. No carbs. No starch.
>
> Pastorio

Pectin is a polysaccharide. Polysaccharides are carbohydrates.

Arri London wrote:

> "Bob (this one)" wrote:
>
>>Jean B. wrote:
>>
>>>is the pectin that was used in the mock Frappuccino starchy?
>>
>>Pectin is a food gum. No carbs. No starch.
>>
>>Pastorio
>
> Pectin is a polysaccharide. Polysaccharides are carbohydrates.

Pectin is "soluble fiber" and, as such, is indigestible. It passes
right through and helps sweep out the passageway. Think of it as
nature's little whisk broom.

I haven't had a good dose of chemistry class pedantry in days.

Pastorio

Arri London wrote:

> "Bob (this one)" wrote:
>
>>Jean B. wrote:
>>
>>>is the pectin that was used in the mock Frappuccino starchy?
>>
>>Pectin is a food gum. No carbs. No starch.
>>
>>Pastorio
>
> Pectin is a polysaccharide. Polysaccharides are carbohydrates.

Pectin is "soluble fiber" and, as such, is indigestible. It passes
right through and helps sweep out the passageway. Think of it as
nature's little whisk broom.

I haven't had a good dose of chemistry class pedantry in days.

Pastorio

In article >,
"Bob (this one)" > wrote:

> Arri London wrote:
>
> > "Bob (this one)" wrote:
> >
> >>Jean B. wrote:
> >>
> >>>is the pectin that was used in the mock Frappuccino starchy?
> >>
> >>Pectin is a food gum. No carbs. No starch.
> >>
> >>Pastorio
> >
> > Pectin is a polysaccharide. Polysaccharides are carbohydrates.
>
> Pectin is "soluble fiber" and, as such, is indigestible. It passes
> right through and helps sweep out the passageway. Think of it as
> nature's little whisk broom.

Kinda like psillium husk? <lol>
Not that I'd ever use that as a thickener.....

>
> I haven't had a good dose of chemistry class pedantry in days.

Kitchen chemistry? :-)

>
> Pastorio
>

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Bob (this one)" wrote:
>
> Arri London wrote:
>
> > "Bob (this one)" wrote:
> >
> >>Jean B. wrote:
> >>
> >>>is the pectin that was used in the mock Frappuccino starchy?
> >>
> >>Pectin is a food gum. No carbs. No starch.
> >>
> >>Pastorio
> >
> > Pectin is a polysaccharide. Polysaccharides are carbohydrates.
>
> Pectin is "soluble fiber" and, as such, is indigestible. It passes
> right through and helps sweep out the passageway. Think of it as
> nature's little whisk broom.
>
> I haven't had a good dose of chemistry class pedantry in days.
>
> Pastorio

LOL but you didn't say that did you. You said 'No carbs. No starch.'
which was incorrect. But of course the gut bacteria do digest pectin to
some extent. Haven't looked up how that counts on a low-carb diet.

"Bob (this one)" wrote:
>
> Arri London wrote:
>
> > "Bob (this one)" wrote:
> >
> >>Jean B. wrote:
> >>
> >>>is the pectin that was used in the mock Frappuccino starchy?
> >>
> >>Pectin is a food gum. No carbs. No starch.
> >>
> >>Pastorio
> >
> > Pectin is a polysaccharide. Polysaccharides are carbohydrates.
>
> Pectin is "soluble fiber" and, as such, is indigestible. It passes
> right through and helps sweep out the passageway. Think of it as
> nature's little whisk broom.
>
> I haven't had a good dose of chemistry class pedantry in days.
>
> Pastorio

LOL but you didn't say that did you. You said 'No carbs. No starch.'
which was incorrect. But of course the gut bacteria do digest pectin to
some extent. Haven't looked up how that counts on a low-carb diet.

Bob (this one) wrote:
> Jean B. wrote:
>
>> is the pectin that was used in the mock Frappuccino starchy?
>
>
> Pectin is a food gum. No carbs. No starch.
>
> Pastorio
>
I thought so, given its use elsewhere, so it MIGHT fit the bill.

--
Jean B.

Bob (this one) wrote:
> Jean B. wrote:
>
>> is the pectin that was used in the mock Frappuccino starchy?
>
>
> Pectin is a food gum. No carbs. No starch.
>
> Pastorio
>
I thought so, given its use elsewhere, so it MIGHT fit the bill.

--
Jean B.

Arri London wrote:

>
> "Bob (this one)" wrote:
>
>>Jean B. wrote:
>>
>>
>>>is the pectin that was used in the mock Frappuccino starchy?
>>
>>Pectin is a food gum. No carbs. No starch.
>>
>>Pastorio
>
>
> Pectin is a polysaccharide. Polysaccharides are carbohydrates.

Then perhaps the amount used in a drink is so small that the
carbohydrate content is negligible? Otherwise, it would not seem
this could be used on low-carb diets.

--
Jean B.

Arri London wrote:

>
> "Bob (this one)" wrote:
>
>>Jean B. wrote:
>>
>>
>>>is the pectin that was used in the mock Frappuccino starchy?
>>
>>Pectin is a food gum. No carbs. No starch.
>>
>>Pastorio
>
>
> Pectin is a polysaccharide. Polysaccharides are carbohydrates.

Then perhaps the amount used in a drink is so small that the
carbohydrate content is negligible? Otherwise, it would not seem
this could be used on low-carb diets.

--
Jean B.

Arri London wrote:

>
> "Bob (this one)" wrote:
>
>>Arri London wrote:
>>
>>
>>>"Bob (this one)" wrote:
>>>
>>>
>>>>Jean B. wrote:
>>>>
>>>>
>>>>>is the pectin that was used in the mock Frappuccino starchy?
>>>>
>>>>Pectin is a food gum. No carbs. No starch.
>>>>
>>>>Pastorio
>>>
>>>Pectin is a polysaccharide. Polysaccharides are carbohydrates.
>>
>>Pectin is "soluble fiber" and, as such, is indigestible. It passes
>>right through and helps sweep out the passageway. Think of it as
>>nature's little whisk broom.
>>
>>I haven't had a good dose of chemistry class pedantry in days.
>>
>>Pastorio
>
>
> LOL but you didn't say that did you. You said 'No carbs. No starch.'
> which was incorrect. But of course the gut bacteria do digest pectin to
> some extent. Haven't looked up how that counts on a low-carb diet.

Okay! This thread will teach me to read to the end ere I respond.

--
Jean B.

Arri London wrote:

>
> "Bob (this one)" wrote:
>
>>Arri London wrote:
>>
>>
>>>"Bob (this one)" wrote:
>>>
>>>
>>>>Jean B. wrote:
>>>>
>>>>
>>>>>is the pectin that was used in the mock Frappuccino starchy?
>>>>
>>>>Pectin is a food gum. No carbs. No starch.
>>>>
>>>>Pastorio
>>>
>>>Pectin is a polysaccharide. Polysaccharides are carbohydrates.
>>
>>Pectin is "soluble fiber" and, as such, is indigestible. It passes
>>right through and helps sweep out the passageway. Think of it as
>>nature's little whisk broom.
>>
>>I haven't had a good dose of chemistry class pedantry in days.
>>
>>Pastorio
>
>
> LOL but you didn't say that did you. You said 'No carbs. No starch.'
> which was incorrect. But of course the gut bacteria do digest pectin to
> some extent. Haven't looked up how that counts on a low-carb diet.

Okay! This thread will teach me to read to the end ere I respond.

--
Jean B.

Here you go.
I use this being a diabetic.
http://www.netrition.com/expert_food...arch_page.html

Here you go.
I use this being a diabetic.
http://www.netrition.com/expert_food...arch_page.html

alt_liquid_thickeners-becky

Date: Thu, Jul 29, 2004, 11:18pm Wrote:
Here you go.
I use this being a diabetic.
http://www.netrition.com/expert_food...--------------
response: I failed to mention, yes it is expensive but my BG"S stay in
the normal range using this food item.

"Bob (this one)" > wrote in
:

> Think Beano. Suggest anything...?
>

The Character from UK comic Fame?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Bob (this one)" > wrote in
:

> Think Beano. Suggest anything...?
>

The Character from UK comic Fame?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

hahabogus wrote:

> "Bob (this one)" > wrote in
> :
>
>>Think Beano. Suggest anything...?
>>
> The Character from UK comic Fame?

Did he, um, you know, have, er, the "wind" as we say, a lot...?

Just asking is all...

Pastorio

hahabogus wrote:

> "Bob (this one)" > wrote in
> :
>
>>Think Beano. Suggest anything...?
>>
> The Character from UK comic Fame?

Did he, um, you know, have, er, the "wind" as we say, a lot...?

Just asking is all...

Pastorio

"Bob (this one)" > wrote in
:

> hahabogus wrote:
>
>> "Bob (this one)" > wrote in
>> :
>>
>>>Think Beano. Suggest anything...?
>>>
>> The Character from UK comic Fame?
>
> Did he, um, you know, have, er, the "wind" as we say, a lot...?
>
> Just asking is all...
>
> Pastorio
>
>

No he didn't have the wind or even the farts. But they could have called
his wife Meriah. Actually he didn't have a wife (my attempt at hummor).

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Bob (this one)" > wrote in
:

> hahabogus wrote:
>
>> "Bob (this one)" > wrote in
>> :
>>
>>>Think Beano. Suggest anything...?
>>>
>> The Character from UK comic Fame?
>
> Did he, um, you know, have, er, the "wind" as we say, a lot...?
>
> Just asking is all...
>
> Pastorio
>
>

No he didn't have the wind or even the farts. But they could have called
his wife Meriah. Actually he didn't have a wife (my attempt at hummor).

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Bob (this one)" > wrote in
:

> hahabogus wrote:
>
>> "Bob (this one)" > wrote in
>> :
>>
>>>Think Beano. Suggest anything...?
>>>
>> The Character from UK comic Fame?
>
> Did he, um, you know, have, er, the "wind" as we say, a lot...?
>
> Just asking is all...
>
> Pastorio
>
>

No he didn't have the wind or even the farts. But they could have called
his wife Meriah. Actually he didn't have a wife (my attempt at hummor).

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.