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Old 09-09-2012, 11:50 AM   #131
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Oroweat/Arnold's breads are all natural and have no HFCS or trans fats. If you happen to live near one of their outlets, like I do, you can get some pretty good deals on their products.

Fiona, have you tried this experiment comparing sugar to agave nectar? I switched from turbinado sugar to agave nectar in my coffee because agave has a low glycemic index and is not supposed to spike your blood sugar, and it doesn't have an aftertaste like stevia does.
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Old 09-09-2012, 12:49 PM   #132
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We get Nature Made Honey Wheat - it has no HFCS, none of their products do.

Thanks, Linda! I'll see if we have that brand here.
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Old 09-09-2012, 01:00 PM   #133
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We get Brownberry Natural Wheat, DH's favorite. It too has no HFCS, Walmart carries it.
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Old 09-09-2012, 01:00 PM   #134
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Originally Posted by Sir_Loin_of_Beef View Post
Oroweat/Arnold's breads are all natural and have no HFCS or trans fats. If you happen to live near one of their outlets, like I do, you can get some pretty good deals on their products.

Fiona, have you tried this experiment comparing sugar to agave nectar? I switched from turbinado sugar to agave nectar in my coffee because agave has a low glycemic index and is not supposed to spike your blood sugar, and it doesn't have an aftertaste like stevia does.
We tried the Agave, but it has an astringent taste to it I didn't care for. I really don't need to sweeten much in my diet, I only use 1-2 teaspoons a day for my coffee. My blood sugar downfall is rice, pasta and potatoes.
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Old 09-09-2012, 01:35 PM   #135
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My blood sugar downfall is rice, pasta and potatoes.
Tell me about it. I am half Sicilian and a quarter German. A half cup serving of macaroni or potatoes just ain't gonna make it! How are you supposed to measure a half cup of dry spaghetti anyway?
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Old 09-09-2012, 02:17 PM   #136
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Tell me about it. I am half Sicilian and a quarter German. A half cup serving of macaroni or potatoes just ain't gonna make it! How are you supposed to measure a half cup of dry spaghetti anyway?
By weight...2 ounces dry is a serving. I really hate seeing how much a serving of potatoes is. I usually do without something else so I can have more potatoes.

If you put mashed potatoes and chocolate cake in front of me and I only get to choose one, the potatoes win every time.
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Old 09-09-2012, 03:43 PM   #137
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Honey has anti-microbial properties through multiple mechanisms. Fist, it's hygroscopic. Is that the right word? It absorbs moisture from its surroundings, just like salt and sugar. The little micro-critters simply implode as the moisture is sucked out of them. If that weren't enough, certain honeys (a particular type from New Zealand) reacts with wound site to form hydrogen peroxide, which again destroys the microbes.

When honey is diluted sufficiently with liquid, microbes will grow in it, just as they do in any moist environment.

The reason that yeast and Clostridium botulinum bacteria can survive in raw honey is that both organizms hang out as spores. They are encased in a protective shell that acts like a tiny life capsule that keeps them alive in harsh environments. Yeast spores are said to survive in the vacuum of space. That's how sturdy these little critters are.

When the spores come into contact with moisture, the shells dissolve and allow the bacteria to flourish. The botulism toxin ( a protien that causes paralysis) is excreted by the bacteria as it feeds on whatever it feeds on.

The reason it is dangerous to babies and todlers is that their digestive systems can't yet produce the enzymes required to digest (denature) the dangerous protien.

Even if the raw honey is cooked to a high enough temperature to kill the spores, the young digestive tract can't properly digest the honey itself. Again, it lacks the required enzymes.

Now this is all from memory, but is fairly accurate. Consult respected scientific sources for more accurate info.

Seeeeeeya; Chief Lognwind of the North
Learned something again--I've only used hygroscopic when describing the wicking capacity of fiber (fwiw, commercial carpets are often made of a hydrophobic fiber or treated to be hydrophobic-repel water). I am still having a hard time getting my head around honey being hygroscopic because of my point-of-reference for hygroscopic properties.
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Old 09-09-2012, 05:23 PM   #138
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Thanks, Linda! I'll see if we have that brand here.
Actually I misspoke - it's Nature's Own - sorry.
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Old 09-09-2012, 05:51 PM   #139
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Actually I misspoke - it's Nature's Own - sorry.

LOL! S'okay, I still didn't find it. But I did find a local (500 miles) brand. Sometimes I just want an already made loaf of sliced bread, not often, but sometimes. I've gotten good about not eating so much bread...now to work on the potatoes.
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