Label Info

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

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

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:-)