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ANIDUCK's Photo ANIDUCK Posts: 10,948
9/15/09 12:43 A

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Thanks so much Laura for the recipe; can't wait to make it!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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9/15/09 12:07 A

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I made the Spinach Roll. I called my mom to ask her the recipe. She doesn't even remember making it! emoticon I guess she is losing her memory just a little...
Anyhow, this actually turned out GREAT! My five year old ate a bunch too. She didn't even pick out the spinach! emoticon
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=755054


Edited by: FIT_ARTIST at: 9/15/2009 (00:08)
~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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ANIDUCK's Photo ANIDUCK Posts: 10,948
9/12/09 5:24 P

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I absolutely love Coconut Bliss---Oh Yah!!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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9/12/09 4:55 P

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Oh! I don't remember mom putting any butter in her dough. She says she would just start out with a container of cottage cheese and keep adding flour until it was a soft dough. I also don't add salt to anything... so I will try the dough without butter or salt.
I think I may make this tomorrow night for dinner (a smaller version for me and my five year old) I already have all the ingredients! emoticon


~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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BECCIE2012's Photo BECCIE2012 Posts: 2,551
9/12/09 4:34 P

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Hey Jannie1,
Have you tried Coconut Oil? I haven't used it in along time, but it's suppose to be good for you.

A man's growth is seen in the successive choirs of his friends.
Ralph Waldo Emerson

We design our lives through the power of our choices

www.mylifetime.com/on-tv/shows/cook-
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9/12/09 4:13 P

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Thanks, ANI! I think I am gonna try the cottage cheese dough and use whole grain flour instead.
If I remember correctly, my mom used to put the roll in cheesecloth and then boil it... BUT, I am thinking that the dough could EITHER BE
A) boiled beforehand (like when you make lasagna OR
B) the roll could be COVERED with runny tomato sauce (unsalted or low sodium, of course) and baked. If you cover with foil it should be just fine.

I think I will try option B!

JANNIE... I use Becel Olive Oil, non-hydrogenated spread. I don't know if they sell BECEL in the US, but I am in Canada.
I actually hardly even eat it anymore, VERY LITTLE of it anyhow. A pound of it will last in my household for a month or two. I occasionally will indulge in a tsp on some whole grain toast... not very often, though. My family would hate me if I BANNED ALL MARGARINE!
BECEL is not necessarily HEALTH food, but I figure it has omega 3's and it is the LESSER of MANY other EVILS out there. LOL!

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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JANNIE1's Photo JANNIE1 Posts: 5,036
9/12/09 2:44 P

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LOL! I do use almost all the Bob's mixes. I also have the Gluten Free Chef Bakes Bread recipe book. And thank goodness for the internet because I have found numerous vegan recipes for my daughter (GFCFSF vegan gold fish crackers). I just wish Bob's used a package that can be recycled. I'm actually going to write them and ask if they could please consider using something other than plastic to put their products in. I use so much of their products I hate seeing all the plastic bags end up in the trash.

I was able to find a good ice cream substitute called Coconut Bliss. It contains only 5 ingredients and is fair trade and organic.

For butter (which we use very little of) Earth Balance Soy Free spread has 11 ingredients. Ack! But as I said we use very little generally only for baking.

Instead of the hydrogentaed shortenings we use Spectrum Palm Shortening. 1 ingredient. I'm still on the fence about palm oil. I hear it's good, it's bad, it's good, it's killing monkeys habitats, but it's not hydrogenated so we use it sparingly. Her Milk is rice milk/fortified. I pay the extra money for the brand that doesn't have carageenan in it. (8 to 10 ingredients depending on their oil combo choice when manufactured.)

I hope to be able to try and reintroduce gluten and dairy back into her diet when she is a little older but right now I don't want to cause any disruption with food reactions when she is making such fabulous progress. I don't know what sort of set backs it could cause and eating those things really isn't all that important right now.

Healthy For Life
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SW 2/4/13 136.2
CW 9/19/13 120.2
GW 6/23/13 125
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ANIDUCK's Photo ANIDUCK Posts: 10,948
9/12/09 1:55 P

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That spinach roll sounded so good that I just had to find a dough recipe using cottage cheese. I found 2:

Dough made with Cottage Cheese
Makes enough for about 54 small pastries, 4 strudels or a 2-crust pie

8 ounces butter, room temperature
8 ounces low-fat cottage cheese, room temperature
2 1/4 cups all-purpose flour
1/2 teaspoon salt

Combine butter and cottage cheese until well blended. Add flour and salt and mix until a smooth dough is formed (You can use a food processor). Form dough into 3 workable size disks, cover with plastic wrap and refrigerate at least 1 hour. Dough may be refigerated 2 days.


Cottage Cheese Crust

1/2 cup flour
1/4 cup low-fat cottage cheese
3 tablespoons butter
1/4 teaspoon salt

Combine flour and salt. Cut margarine into flour until mixture resembles coarse meal. Mix in cottage cheese until it forms a soft dough. May be used immediately or chilled.

Serving size is 1/6 of a pie. There are 93 calories per serving, each containing 7 grams of fat, less than 1 milligram of cholesterol, and 135 milligrams of sodium.
From: http://www.ellenskitchen.com/recipebox/

Just want to share.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,948
9/12/09 1:12 P

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Yes, Bob's Red Mill carries several gluten free products. They have a gluten free baking mix and a gluten free bread mix and several gluten free flours, grains and cereals. You can make your own gluten free baked goods but in order to get results that are a little closer to the kinds of breads and muffins we are used to you've got to have some special ingredients (also available at B'sRM) on hand and know something about how much to use.

Grains that don't have gluten don't rise very well. It's the gluten that acts like little balloons that stretch as they fill with the yeasty gases and raise the bread up so nice. Without gluten your baked goods fall pretty flat. However, there are some ingredients you can put in that help out a lot. But, it's just a bit more time consuming and, like I said you need more ingredients. Bob's Red Mill has the mixes already made up---nice. And I trust that their quality is high; not always organic but perfection is just always a bit out of reach isn't it!

Here's the website so you can take a look if you never have before.
www.bobsredmill.com/

Again, let me tell those who don't know that Azure Standard will deliver this kind of thing (and many other groovy goodies) for free shipping if you can get $550 worth of stuff delivered at the same location. They deliver mostly in the western states but are slowly expanding eastward. their website is antiquated and their search engine (if you can call it that) is lousy. But, I can help you there because I've been a regular customer for...I don't know...maybe 12 years or so. Wherever I live I always hook up with a food co-op. It's so nice.

They also will deliver anywhere (excluding frozen items) for a shipping fee. Here's there website:
www.azurestandard.com

Edited by: ANIDUCK at: 9/12/2009 (13:16)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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9/12/09 12:33 P

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Can she eat breads made with spelt? I think I have seen gluten free flour made by Bob's Red Mill. I am not very familiar with people who are sensitive to gluten...
www.bobsredmill.com/gluten-free/

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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JANNIE1's Photo JANNIE1 Posts: 5,036
9/12/09 8:55 A

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Mmmm Hawg, that spinich roll sounds phenominal!!!!

The one thing that breaks my heart is my daughter cannot eat Gluten, Dairy or Soy. I really wish she could just eat real butter and drink real milk and eat regular homemade bread but those things cause her great pain and dissorient her. I had purchased an old native american cook book look for food made before processing but even the old recipes contain wheat because it was introduced into the new world as early as the 1500's...maybe even earlier. I had also gotten an old irish cookbook and an old polish (the 2 sides of my heritage) cookbook but both of them used so much milk and wheat I couldn't use them for her. Even my little house on the prairie cookbook uses a good deal of wheat and the lard they used then was pure unlike the lard that is hydrogenated now...my daughters diagnosis is what led me down the pure food road and now I'm looking at our environment and questioning her food substitutions. Wish there was more time in the day to make even more of my food from scratch.

Edited by: JANNIE1 at: 9/12/2009 (08:56)
Healthy For Life
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SW 2/4/13 136.2
CW 9/19/13 120.2
GW 6/23/13 125
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9/12/09 1:11 A

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Mmmm.... spinach. YUM! One thing my mom made that was actually pretty good was a spinach roll. She would make a sheet of homemade dough (out of cottage cheese and flour) and roll it up like a jellyroll with spinach inside. Then serve it with diced tomatoes. I would sprinkle some cheese on top. It was really good. I hadn't thought about that in YEARS!
Hmmm... maybe I should make some! I could ask her for the recipe, but my mom never used recipes. Everytime she made something it would be a little different from the last. She would just throw in a little of this and a little of that...

Edited by: FIT_ARTIST at: 9/12/2009 (01:14)
~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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ANIDUCK's Photo ANIDUCK Posts: 10,948
9/11/09 11:00 P

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Hey now, I was that hippy mom feeding those tasteless-but-good-for-you meals to my kids. Well, we've all come along way since then and Hawg, you are so right. Good food can taste so, so good!!

My mother actually was a pretty good cook back in the 50's. We ate a lot of her chili, lentil soup, split pea soup, and casseroles. But I tried too hard to improve on it during the 60's and besides, I just wasn't a very good cook when I first started out.

I have a confession. My mother was so strict about what she would allow us to eat that one of the first things I fixed up for myself when I was on my own was a box of brownie mix, mixed up and eaten right out of the bowl. I ate the whole thing over the course of a couple of days and boy oh boy did I have a tummy ache. I never did tell my mother--too much pride
emoticon

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,948
9/11/09 10:52 P

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Thanks everyone! You are all so great. I love to hear that people are excited about eating good food.

I love to mix greens (you know, chard or kale or spinach) in a pan with crimini mushrooms, tempeh or chicken, onions, tomatoes with herbs or salsa or ginger sauce to spice it up. Oh boy, you will be blown away by the intense amounts of vitamins and minerals in a dish like that. Add some cantaloupe and...well, like my dad used to quote:

"Eat your blackstrap molasses and your wheatgerm bread,
Make you feel so good you wish you were dead!!

Don't know where he heard that but when I was a little girl I thought it was so funny!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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9/11/09 7:52 P

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LOL, ANI! Your expertise is WELCOME! I also remember... my mom was a health nut from way back. She would put wheat germ on everything. My parents ate tofu, before tofu was cool, and I remember always getting brown rice, lentils or beans and lots of SALADS with nothing but olive oil and vinegar for dinners.
They ate quite healthy, but mom is a TERRIBLE cook. I always figured you could eat healthy AND eat TASTY food! LOL!

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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JANNIE1's Photo JANNIE1 Posts: 5,036
9/11/09 7:51 P

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Aniduck I think you are fantastic! I love your passion and the passion for healthy clean food that everyone on this team has voiced.

Thank you all for being so informed and passionate about real food! I don't find many people who agree with my desire to join the slow food movement and am always tickled pink when I find people who do. Most people think I'm off my rocker for not stuffing down bags and boxes of processed "food".

emoticon

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ANIDUCK's Photo ANIDUCK Posts: 10,948
9/11/09 7:20 P

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I've made yogurt back when I was a rough Colorado mountain girl...LOL, by putting it in a bowl and setting it in a sunny window--lots of sunshine in Colorado. I've also made it (when I was a dorm rat) in a thermos wrapped in newspapers and towels to keep it warm--and near a heater. Also by putting it above a wood stove just like you would your bread to rise.

You guys put up with me so nicely. Sorry for being such an old windbag. It's just that, well, I've been around so dang long and most of my life, practically ALL of my life, even in childhood I've been passionate about the food/health issues. So I have a lot of information and experiences under my old hat (I remember my mother lining us all up and putting dropperfuls of cod liver oil in our mouths and putting wheatgerm on my oatmeal; I remember thinking it was terrible!! Now I like it.)

Edited by: ANIDUCK at: 9/11/2009 (19:22)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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9/11/09 5:07 P

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Here is a link to make your own ricotta (the easy way) I watched a chef on TV do this once, and I have always wanted to try it...
www.essortment.com/all/cheesemakingr
e_
remb.htm


~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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9/11/09 5:05 P

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Great link JANNIE!
I also use a LOT of yogurt in my baking. And unsweetened appleauce and low fat sour cream, and white bean puree, and... emoticon

Hmmm... they have all kinds of neat products...

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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JANNIE1's Photo JANNIE1 Posts: 5,036
9/11/09 4:58 P

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I shop like Hawg, all on the perimeter.

Buying the plain yogurt and adding fresh fruit or jam and or honey is great! Even better than store bought. As a SAHM for an autistic preschooler who is on a special diet I am always cooking or baking. Making homemade yogurt is pretty darn easy too. I add my own canned jams or frozen fruit to sweeten it up just before I eat a serving. The best part about using plain is that you can use it for cooking, in place of sour cream or add natural sweetness with different fruits. Makes it so much more versatile and less expensive too.

Honestly, The real reason I stopped buying individual yogurts was because my state doesn't recycle #5 and I wanted to stop making so much trash. Then I found out my Whole Foods takes back #5 at their store but I had already purchased the yogurt maker and was making my own by then. LOL! I actually like my own better now anyway.

The cheese site I attached earlier sells a yogurt maker that doesn't use electricity. I got a yolife brand and wish I had known about the non-electric one first. www.cheesemaking.com/yogurtmakingsup
pl
ies.html


Healthy For Life
5ft tall
SW 2/4/13 136.2
CW 9/19/13 120.2
GW 6/23/13 125
Finally, I DID IT!!!!


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9/11/09 4:37 P

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Sometimes.... but after a while it becomes second nature. It's really easy if you just stay away from packaged food. I buy most of my food in the outside perimiter of the grocery store. I venture into the aisles for things like spices, whole grains for baking, brown and wild rice, quinoa, low sodium broths, beans (dried usually, not canned), and for the obvious other products like TP etc...

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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9/11/09 4:32 P

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My suggestion is to buy a plain, no added colors and flavors. Add your own fruit for flavor. Also, there is yogurt I have bought that is NATURALLY sweetened with fruit. No sugar or sweetenrs (except for pineapple juice) for sweetness. I can't remember the brand... h.... I am in Canada so it may not be available there, but I will get back to you on that.

Astro also sells yogurt with only natural ingredients. Some of the yogurts are sweetened with honey. Have a look and click on the ingredients link...
www.astro.ca/products/balkan.htm#

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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BECCIE2012's Photo BECCIE2012 Posts: 2,551
9/11/09 4:32 P

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Yes. I'm always told; If you can't pronounce it, don't eat it. Sometimes that easier said than done.

A man's growth is seen in the successive choirs of his friends.
Ralph Waldo Emerson

We design our lives through the power of our choices

www.mylifetime.com/on-tv/shows/cook-
yourself-thin

Team Cookbook
recipes.sparkpeople.com/cookbooks.asp?
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book=94030


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9/11/09 4:29 P

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LOL! I think it is all the OTHER "extras" I would be afraid to eat! Gelatine would not offend me too much, it's all the artificial sweetenrs and colors I am leary of (as well as the extra stuff I cannot pronounce)

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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BECCIE2012's Photo BECCIE2012 Posts: 2,551
9/11/09 4:27 P

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Okay. I won't eat it anymore. what yogurt do you guys suggest? I've tried the Fiber One Key Lime. Yummy too. But I don't have an ingrediant list yet.

Open for suggestions.

A man's growth is seen in the successive choirs of his friends.
Ralph Waldo Emerson

We design our lives through the power of our choices

www.mylifetime.com/on-tv/shows/cook-
yourself-thin

Team Cookbook
recipes.sparkpeople.com/cookbooks.asp?
cook
book=94030


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BECCIE2012's Photo BECCIE2012 Posts: 2,551
9/11/09 4:19 P

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since I'm learning here..... No guar gum. Kosher gelatin is the only thing I see for thickening.

A man's growth is seen in the successive choirs of his friends.
Ralph Waldo Emerson

We design our lives through the power of our choices

www.mylifetime.com/on-tv/shows/cook-
yourself-thin

Team Cookbook
recipes.sparkpeople.com/cookbooks.asp?
cook
book=94030


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9/11/09 4:18 P

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I just wanted to say that Dannon uses a myriad of other ingredients that I would not consider eating. Here is a list of the ingredients in a cup of Dannon Light & Fit Vanilla Yogurt:

INGREDIENTS: nonfat yogurt (cultured grade A non fat milk, modified food starch, FRUCTOSE, Kosher gelatine, vitamin A palmitate, vit D3), water, FRUCTOSE, contains less than 1% of modified corn starch, natural vanilla flavor, ASPARTAME, citric acid, POTASSIUM SORBATE (to maintain freshness), CARAMEL COLOR, ACESULAME potatssium, SUCRALOSE, annatto extract (for color) sodium citrate.

I'm not even sure WHAT some of those ingredients are, but there is sucralose (splenda) AND aspartame in it. There are just too many unpronouncable ingredints as well as added COLORINGs for my liking.

This is what is in my yogurt:
Skim milk, milk protein, whey protein, agar, pectin active bacterial cultures.

See the difference? No added sugars (artifical or otherwise) no chemicals, no gelatins, cornstarch, colors or thickeners. No reconstituted vitamins.

Dannon yogurt calcium is 20% of daily nutrtional needs. My yogurt has 20% .... anyhow. I don't want to thrash anyone. I just want to encourage people to READ the labels and KNOW what you are eating. If you cannot pronounce it, or it seems SKETCHY, don't eat it.

PS. My yogurt is ASTRO, original all natural yogurt. I add real fruit for sweetness.

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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JANNIE1's Photo JANNIE1 Posts: 5,036
9/11/09 3:57 P

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Wow that's amazing Dannon doesn't use carageenan. Are they using any thickeners like guar gum or is it the whole real deal? Kudos to Dannon if they are unadulterated!

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BECCIE2012's Photo BECCIE2012 Posts: 2,551
9/11/09 3:28 P

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Everyone is welcome. That's what this site is all about. right? Well after reading ANIDUCKTHISTLE's thoughts, I immediately ran to the fridge and looked at my yogurt I've been eating. Dannon Light & Fit. Yum! It does not have any Carrageenan in it at all. I was please. You're right. If it needs a thickening agent, we need to rethink it.
I wasn't offended by anyones opinions.

A man's growth is seen in the successive choirs of his friends.
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GRACEISENUF's Photo GRACEISENUF Posts: 12,805
9/11/09 3:19 P

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I grew up on a dairy farm...raw everything. I don't like store bought milk because it tastes nothing like what I grew up on.

No one can make you feel inferior without your consent.

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ANIDUCK's Photo ANIDUCK Posts: 10,948
9/11/09 11:09 A

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THANK YOU JANNIE1 for doing the research!! As we can see carageenan is just another highly refined stabilizing product to help manufacturers make more profit and also continue to dupe us into believing that these textures are "normal". We are losing (maybe as a culture we have already lost it and need to find our way back!!) our sense of taste for real foods. If any of us went to the website that Beccie2012 posted you can see who's promoting the idea that carageenan is a fine additive. Just a little bias there. Don't the pictures make you think it's lovely?? Watch out, beware of advertising. It is purposely made to convince you of something that someone has a financial interest in.

I too have made cheese, sour cream, cottage cheese etc. from Raw milk and cream. Nothing as good!! No need for thickeners. But DARN, you can't patent that homey process! And if you sell it, like a lot of local farms do these days, you have to charge more for it because, duh, it's not mass produced, full of stabilizers and other cheap stuff and distributed by the gazillions by a distribution company...blah, blah, blah. Go buy it, pay a bit more and ENJOY. And support small farms. YES!!
Thanks again JANNIE1--Stay on board!!

Thanks Beccie for this thread. These are exactly the subjects we need to look at and discuss. Truly, thank you.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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JANNIE1's Photo JANNIE1 Posts: 5,036
9/11/09 10:52 A

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en.wikipedia.org/wiki/Carrageenan

The reason the carageenan is being added to dairy products as a thickener is because poor quality and ultra pasturized milk won't thicken or develop a curd. Buy local milk whenever possible so it's fresh and alive.

I make my own yogurt and have attempted to make my own cheese (impossible to make cheese with poor quality milk). I found a local farm that sells milk so I'll be trying milk from there next.

www.cheesemaking.com/

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MICHFIT4LIFE's Photo MICHFIT4LIFE Posts: 4,959
9/11/09 7:31 A

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Thankyou for the information ladies!!!

Believe in yourself, and you can accomplish anything!!
ANIDUCK's Photo ANIDUCK Posts: 10,948
9/11/09 2:16 A

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I could say lots of things about this...don't you all just know...LOL! but I will just address one thing. If products like yogurt, ice cream, frozen yogurts, puddings, etc. have Carrageenan in them what is it saying about the product? I always say to myself when reading a label that has that ingredient or some other thickening agent in it, "Hmm, they must not think much of their product that they have to thicken it." If it was real, truely "just like homemade' or 'homestyle'" (as many labels will lead you to believe) then it wouldn't have that ingredient--wouldn't need it. I can just see my grandmother or great-grandmother reaching for the carrageenan in her cupboard in order to make yogurt. Can't you? Maybe some did, I don't know for sure but I've made plenty of ice cream (and yogurt and sauces) without that stuff. Just milk, cream, eggs, sugar, vanilla (or whatever flavor you like).
BTW, carrageenan has been around for a long time, it's really not new...but you probably already knew that.
Good night everyone. Sweet dreams.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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KITTYSPARK's Photo KITTYSPARK SparkPoints: (0)
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9/10/09 9:03 P

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Thank you for sharing. Liz

Hi and welcome to the team of Cholesterol Suport. We are proud to add you in our big family. Good luck on your journey to a better you and be healthy. Co-Leader Liz

Co-Leader- I Need Sleep!


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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (0)
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9/10/09 8:54 P

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emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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BECCIE2012's Photo BECCIE2012 Posts: 2,551
9/10/09 8:33 P

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I've been introduced Carrageenan by another teammate. Here's what i found.

www.tomsofmaine.com/products/ingredi
en
t-detail.aspx?id=2&name=Carrageenan


A man's growth is seen in the successive choirs of his friends.
Ralph Waldo Emerson

We design our lives through the power of our choices

www.mylifetime.com/on-tv/shows/cook-
yourself-thin

Team Cookbook
recipes.sparkpeople.com/cookbooks.asp?
cook
book=94030


 current weight: 175.0 
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