Text 1006, 100 rader
Skriven 2008-01-20 13:42:22 av hap newsom (1:124/311)
     Kommentar till en text av Ruth Haffly
Ärende: RE: pounds and cookbooks!
=================================
Hey Ruth!

-> 
->  hn> Giving up the chocolate has been the toughest
-> 
-> I can have some chocolate but have to watch how much I eat in a week.
-> Same with other things; the pasta I had today had a red sauce so I'll
-> have to go easy on things for a few days. It's not that easy since all
-> our bread etc is also whole wheat with Vitamin E in it naturally.
-> 
As long as you keep track of what you eat and what
it's interacting with, you can time what you want to have
so it's eaten at the "best" time to diminish the interactions
with other things.

-> 
->  hn> for Annie, too much sugar added to it! I love grapefruit
->  hn> but one of my meds interacts with it so I can't
->  hn> have it ....sigh I love grapefruit too!
-> 
-> I can have limited grapefruit as one of my meds will interact with it if
-> I have them at the same time. For the most part, I'm not eating much of
-> it (a bit during winter usually).  I have to separate my calcium and
-> antibiotic by a couple of hours too but that will be over in another
-> week.
->
Good that you are doing so well so far! 
keep it up!

-> 
-> ->  hn> walla walla's win, next time vidalia's
-> ->  hn> and now there's a texas one that's
-> ->  hn> come into the fray as well. They are
-> 
-> -> And the Maui onions; they're good too. (G)
-> 
->  hn> Again, just another yellow onion that's
->  hn> high in sugars.
-> 
-> Yes but I don't tear up as much with them.
->
I'm pretty lucky I don't usually tear
up that much, and I'm pretty fast 
when I'm cutting up onions so 
it's over quickly!
 
-> ->  hn> locally and as fresh as you can, before
-> ->  hn> all that sugar converts over to
-> ->  hn> starch!
-> 
-> -> Like corn.
-> 
->  hn> EXACTLY like corn!
-> 
-> Which my dad won't pick until the water is on the stove.
-> 
That's the best way!

-> ->  hn> carb counts from added flour or
-> ->  hn> cornstarch etc. I'd go with the
-> ->  hn> heavy cream or half and half and
-> ->  hn> let it reduce.
-> 
-> -> That's right, you count the carbs so the cream sauce would be out. I
-> -> should think that heavy cream would be just as bad fat/carb wise.
-> 
->  hn> Fat yes, no carbs to speak of in cream. And if you
->  hn> us fat free half and half you cut most of the fat
->  hn> out as well.
-> 
-> That would work, especially if a quality one has the same mouth feel.
-> 

Nothing is exactly the same but it's 
close enough that it's not a huge 
difference and it's not a "bad" difference.

-> -> I either leave it out or cut it way back, depending on what else is in
-> -> the recipe.
-> 
->  hn> just makes sense doesn't it!
-> 
-> Yes, and looking at some of the older recipes that call for so much of
-> it, I will cringe. I did some of that kind of cooking at first but cut
-> way back on it early on.
-> 
When I first was learning cooking I used whatever amount the 
recipe called for. I grew up eating a lot of salt
and it tasted "right" to me so I didn't worry 
about it. As I grew older, and learned more
and became a bit more "advanced" in my cooking
and used recipes more as a guideline than
a strict roadmap, I found "less is more". Now
I use very little salt in my cooking and though
I really enjoy the small amount I use I think it's
more effective and better for us as well!
chat with you soon
hap 
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