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Topics - Pooka

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1
Food Elements / Bacon ???
« on: October 01, 2013, 11:10:14 AM »
Hi,
      I've been buying the non-nitrite, uncured bacon but all brands seem to contain either cane sugar or brown sugar. So, is this a case of lesser of two evils? And which one is more "evil"?
      Is canadian bacon a better choice? If so, why?
      (I did do a search for this on the forum but came up with nothing.)
Thanks, Pooka

2
Hi all,
I am confused as to the different labels on arrowroot - powder, "spice", or flour. I am looking at arrowroot only ingredient. If anyone can help me with this I would appreciate elucidation. I want to make some bread!!!!
Thanks. Pooka

3
Food Elements / sugar-free hazelnut syrup - any suggestions
« on: August 07, 2013, 10:31:28 AM »
Hi all,


I love the Grainless granola in WB but it calls for sugar-free hazelnut syrup. Many weeks ago when I made my first batch I used Starbucks. But later as I got to know a teeny bit more, I looked for other such syrups. Alas, I couldn't find any without "bad" ingredients. I tried making a batch yesterday for my daughter using liquid stevia and good vanilla extract. Eh! Not the same, but they liked it. I didn't.


Anyway, could someone tell me the lesser of three evils (or any other info/brand). I'll list the offending or unknown (at least to me) ingredients.


Starbucks -natural and artificial favors, maltodextrin, cellulose gum, sodium benzoate.
DaVinci - natural & artificial colors, cellulose gum, sodium benzoate.
Torani- natural flavors, sodium benzoate, potassium sorbate, acesulfame potassium, caramel color.


I haven't been able to find any hazelnut extract either to use in place of the vanilla. They seem to contain agave. I am thinking of making my own, but it takes so long. But if there is no other alternative...


Hopefully, this isn't too convoluted and any help would be appreciated.


Thanks in advance.

4
Food Elements / what about citric acid and others as an ingredient?
« on: July 30, 2013, 11:57:39 AM »
I am wondering about citric acid as a listed ingredient (to, like, tomato paste). I apologize if this is a commonly known thing, but I am really WB ingredient-reading-challenged, as I don't know what so many of the added ingredients are (unless it is obvious, like potato starch). 
Added enzymes is another. I know I can look up what something is, but sometimes that doesn't help.
And then there are L. Bulgaricus and S. Themophilus.
I know I should walk away if I don't know, but some items I need.
Thanks.

5
Food Elements / Help with Nutrition info
« on: July 29, 2013, 10:24:00 AM »

Hi all,
I love that in WB Cookbook Dr. Davis puts the nutritional info in for each recipe. But other wonderful recipes don't (unfortunately). So I need to calculate myself. Does anyone know of an app or website that would list nutritional info for our natural ingredients?  I really need to keep track of carbs and fat (who knew that summer squash has more carbs than pumpkin?) I'm thinking of developing an app if there isn't one for WB-wheat free people.
Anyway, would love input on this if anyone knows.
Thanks.

6
Hi all,


I have been on the WB diet for nearly 3 weeks. I've read both of Dr. Davis' books (WB and WB cookbook) and use the recipes, as well as using some recipes from Maria Emmerich's "The Art of Healthy Eating", BUT alas I am not losing weight, although I feel better. But that damn belly won't go away! So why do you think? I will admit that I don't consume much food at a meal so perhaps I am not reaching a proper level of some nutrient, or in some way I am not balancing this diet properly. Please advise.


Thanks,

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