Label Info

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.

J

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

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%







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
. ..
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?