tag:blogger.com,1999:blog-15426712652148347162024-03-05T04:43:26.100-08:00Fluffy Chix Talk Special IngredientsBe sure to check in often, because we'll be adding special ingredients to our list just as quickly as we can!susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1542671265214834716.post-86910550701347215922012-11-11T14:49:00.003-08:002012-11-14T01:11:08.849-08:00Dry Sherry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;"><strong><span style="color: #cc0000;">Preferred Brand: Dry Sherry - Taylor<o:p></o:p></span></strong></span></div>
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<span style="font-family: Calibri;"><strong><span style="color: #cc0000;">Budget Bargain - $5.67 (750 ml)<o:p></o:p></span></strong></span></div>
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<span style="font-family: Calibri;"><strong><span style="color: #cc0000;">Carb Bargain - .41g Carbs/1 fluid ounce<o:p></o:p></span></strong></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Taylor Dry Sherry is a carb and dollar </span></em></strong><br />
<strong><em><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">cooking bargain.</span></em></strong></td></tr>
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<span style="font-family: Calibri;">As far as I’m concerned, one of the chief differences of really delicious Chinese food and home cooked Chinese food is the complexity delivered by blending soy sauce, dry sherry, and rice wine vinegar with garlic, ginger and chiles. Martin Yan taught us this in Yan Can Cook. Remember?<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I still believe it today! When I developed hormone positive breast cancer and need to ditch soy, my heart sank, cuz it meant I had to limit eating Chinese food out at restaurants. But thanks to having dry sherry in the pantry and always having dried, fresh and pickled ginger on hand along with garlic and coconut aminos to replace soy – I no longer have to live a life devoid of delicious Chinese food!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I use dry sherry in everything from Cajun FauxTurtle Soup and other Cajun specialties, to delicious savory meat dishes and pan sauces and in the obligatory Chinese Food. <o:p></o:p></span></div>
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</span></o:p><span style="font-family: Calibri;">For pennies a serving, a bottle of dry sherry would last most of us about 3-6 months. What a bargain! Oh and don’t make the mistake of thinking Cream Sherry is the same animal! Whooooo dogggey you will be surrrrrrpriiiissssseddddd!!!! Ick! Very sweet, and er…sweet!<o:p></o:p></span>
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<span style="font-family: Calibri;"><strong><span style="color: #cc0000;">Serving Size 1 fluid ounce = 2 Tablespoons<o:p></o:p></span></strong></span></div>
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<span style="font-family: Calibri;"><strong><span style="color: #cc0000;">34.2 C; 0F; .41g C; 0Fiber; 0P; 2.95mg Sodium<o:p></o:p></span></strong></span></div>
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<span style="font-family: Calibri;"><span style="font-size: large;"><strong>Where Do You Buy It?<o:p></o:p></strong></span></span></div>
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<span style="font-family: Calibri;">Dry sherry is easily found at any liquor store. It’s usually located right next to the cheap screw cap, bulk wines. I find <a href="http://www.pleasantvalleywine.com/" target="_blank">Taylor</a> works just fine and is a good value. Gallo is even less expensive – coming in under $6/750 ml.<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><strong>SusieT’s Notes:<o:p></o:p></strong></span></div>
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<span style="font-family: Calibri;"><strong>Dry Sherry + Fresh Ginger + Garlic + Chiles + Coconut Aminos + Rice Wine = Queen of the Chinese Home Kitchen.</strong> </span></div>
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<span style="font-family: Calibri;">Woot! Seriously, it’s a very versatile cooking wine – actually a fortified wine which means it’s a fermented wine fortified with spirits. It’s shelf stable and doesn’t need refrigeration. I’ve kept a bottle open for a year without loss of recipe quality.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Nope, this isn’t the dry sherry you would want to sip on with tapas like you would do with a delicious rojo from Spain or a complex Spanish sherry. You would want a higher quality sherry. But it sure works for cookin’!</span></div>
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<span style="color: #cc0000; font-family: Calibri;"><strong><a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Return to Fluffy Chix Cook Home</a></strong></span></div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com0tag:blogger.com,1999:blog-1542671265214834716.post-61105223535541861302012-11-11T14:39:00.000-08:002012-11-14T01:08:37.042-08:00Dry Vermouth or Extra Dry Vermouth<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><span style="color: #cc0000;">Preferred Brand: Dry or Extra Dry Vermouth – Noilly & Pratt or Martini & Rossi<br />Budget Bargain - $7.36 (750 ml Martini & Rossi Extra Dry Vermouth)<br />Carb Bargain - .2g Carbs/1 fluid ounce</span></strong><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><strong><em>Dry or Extra Dry Vermouth replaces dry </em></strong></span><br />
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><strong><em>white wine in any recipe 1:1</em></strong></span></td></tr>
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Easily the most versatile cooking "wine" in the world. It's major advantage is having a long shelf life after opening. Many sites specify refrigeration after opening. Fluffy Chix Cook do not do that and have excellent results for 3-6 months in the pantry.<br />
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I don’t like to drink it and preferred to simply wave a closed bottle over my very dry, very dirty martini (BC – Before Cancer). It is brewed from aromatic herbs and bottled. It used to be aged in wormwood (vermmut or wermmut) barrels that imparted a unique flavor to the wine. That is, before they found out how toxic wormwood was, now days the vintners bring the wormwood flavor profile in through the use of herbs.<br />
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Dry Vermouth or Extra Dry Vermouth adds great depth of flavor to any savory dish where white wine is called for in a recipe. Use it for poultry, fish & seafood, and red meats. It’s fairly cheap and widely available. Although some recommend refrigerating after opening, I have never done that and it appears to be fine.<br />
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If you look hard enough you can find dry vermouth close to $6 (Gallo). I’ve never tried the Gallo brand, but suppose it would work fine. <br />
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Oh and don’t confuse my term cooking wine with the generic “cooking wine” you see on the vinegar isle of the grocery store! That wine is adulterated with salt and other gunk and should never be used! This spirit<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><strong><em>Martini & Rossi Extra Dry Vermouth</em></strong></span><br />
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><strong><em>is less expensive than N&P</em></strong></span></td></tr>
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is a great alternative to white wine and can be used interchangeably with dry white wine in recipes. I use it as my go-to “cooking wine”.<br />
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<strong><span style="color: #cc0000;">Serving Size 1 fluid ounce = 2 Tablespoons<br />32 C; 0F; .2g C; 0Fiber; 0P; .1mg Sodium</span></strong><br />
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<span style="font-size: large;"><strong>Where Do You Buy It?</strong></span><br />
Dry vermouth is easily found at any liquor store. It’s usually located right next to the vodka. That’s because vodka and dry or extra dry vermouth make a mouthwatering martini. They’re the peanut butter and jelly of the booze world.<br />
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I generally get the one on sale and that fluctuates between <a href="http://www.noillyprat.com/Story/ALongAssociationWithTheSea/ALongAssociationWithTheSea.aspx" target="_blank">Noilly & Pratt</a> and <span id="goog_102160307"></span><a href="http://www.fundinguniverse.com/company-histories/martini-rossi-spa-history/" target="_blank">Martini & Rossi<span id="goog_102160308"></span></a>. Either one will work great. You will see dry vermouth specified in many <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> recipes.<br />
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<strong>SusieT’s Notes:</strong><br />
Julia Child can’t be wrong! Can she? She helped pioneer the use of dry vermouth in dishes cooked by millions of humble home cooks the world around. She maintained that it worked better than white wine in dishes and was easily found and stored. I concur. The world can now rest and world peace can begin. *snort*<br />
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<a href="http://www.fluffychixcook.blogspot.com/" target="_blank">RETURN TO FLUFFY CHIX COOK HOME</a></div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com0tag:blogger.com,1999:blog-1542671265214834716.post-82046152080095947182012-11-11T13:59:00.004-08:002012-11-18T11:17:58.271-08:00Taylor Dry Sauterne<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><span style="color: #cc0000;">Preferred Brand: Taylor Sauterne (Dry)</span></strong><br />
<strong><span style="color: #cc0000;">Budget Bargain - $5.69 (750 ml)<br />Carb Bargain - .23g Carbs/1 fluid ounce</span></strong><br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Taylor Sauterne elevates roasted chicken,</span></em></strong><br />
<strong><em><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">turkey and Cornish game hens</span></em></strong>.</td></tr>
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Ask anyone who knows about wines and they will remark, “There is no such thing as a dry sauterne. Sauterne by definition is a sweet dessert wine.”<br />
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Well, “they” may be right, but those folks have clearly never talked to Taylor about this little point of wine factoids. Because Taylor makes the wine we’ve used to cook most of our chicken and assundry poultry and the <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> family has been using it for many years.<br />
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Mama used to call it <strong><em>dry</em></strong> sauterne and she would differentiate with the caution, “Now don’t bring home any of that sweet stuff! Ask the liquor store for the <a href="http://www.boulevardliquors.com/products/MSNY_view.asp?editid1=2452" target="_blank">dry sauterne made by Taylor.</a>” In fact, she never just said Taylor Sauterne. It was always, "Taylor <strong><em>Dry</em></strong> Sauterne".<br />
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And if there’s one thing I know, Mama made THE best roasted chickens, turkeys and Cornish game hens on the planet. The entire planet. <br />
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As it turns out, Sauternes wines, which are sweet dessert wines are much higher in carbs and have about 7 or so grams per fluid ounce. They taste delicious with desserts as their category suggests, but they are mucho dinero – whooooo doggey! Expensive! And not something you use for cooking a bird or savory dish. So don’t get confused.<a href="http://www.pleasantvalleywine.com/pvw_history.html" target="_blank"> Taylor</a> apparently used sauterne as a generic type of label when naming their wine many years ago. It’s actually categorized as a dry white wine, similar to a cheap white Bordeaux.<br />
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According to the people at <a href="http://www.aboutatkinsdiet.com/carbcounter_folder/alcohol_carb_counter.htm" target="_blank">About Atkins Diet, Dr. Atkins Alcohol Guide</a> claims there are 0.5g of Carbs in about 4 ounces of dry white wine or about 0.13g per fluid ounce. According to MasterCook, sauterne has 0.23g of carbs in 1 fluid ounce. I’m gonna choose to go with MasterCook on this one. I can’t find any information on the Taylor website.<br />
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<strong><span style="color: #cc0000;">Dry Sauterne (aka dry white wine such as Sauvignon Blanc, Fume Blanc)</span></strong><br />
<strong><span style="color: #cc0000;">Serving Size 1 fluid ounce = 2 Tablespoons<br />20.06 C; 0F; .23g C; 0Fiber; 0P; 1.47mg Sodium</span></strong><br />
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<span style="font-size: large;"><strong>Where Do You Buy It?</strong></span><br />
Taylor (Dry) Sauterne is located next to the screw top jug wines – you know, the cheapa** wines we’ve all been known to drink long before 2Buck Chuck, that Johnny-come-lately cropped up. <br />
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Taylor (Dry) Sauterne is usually found on the bottom shelf. And you may need to request it from your liquor store manager. </div>
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We don’t refrigerate it after opening. I’ve kept it as long as 6 months in the pantry without it tasting “off” when cooked in a dish. A splash in your stock, or in your basting butter/olive oil mixture adds depth of flavor to any roasting meat – especially poultry. And is a budget bargain!<br />
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If you can’t find Taylor Sauterne, substitute Dry Vermouth or dry white wine such as sauvignon blanc, fume blanc, chardonnay, white Bordeaux, or pinot grigio. You could even get away with a cheap Chablis or Riesling if you prefer although the carb count would be higher.<br />
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<strong>SusieT’s Notes:</strong><br />
Don’t get me wrong. This wine is a superstar! It’s budget friendly. It’s low carb friendly. And it tastes divine when cooked correctly in all sorts of dishes! But do not think you can sit down and have a little nip of this wine while you’re cooking. You will gak. And curse me. Mostly gak. <br />
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The End.<br />
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The advantage for using this wine is because it DOES have a unique flavor in dishes that is different from other white wines or dry vermouth. It’s a taste all on its own. And it’s also shelf stable and doesn’t require refrigeration. And it keeps longer than a regular bottle of white wine you would uncork. <br />
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So it doesn’t take up refrigerator real estate. Costs about $0.24/fluid ounce – CHEAP! And will last you about 6 months or 10-12 recipes, whichever comes first. And, it won’t break the carb bank either!<br />
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<strong><span style="color: #cc0000;"><a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Return to Fluffy Chix Cook Home</a></span></strong></div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com1tag:blogger.com,1999:blog-1542671265214834716.post-64828309492184418912011-04-24T05:10:00.000-07:002012-11-11T13:44:42.616-08:00Coconut Flour<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><strong><em>The Gluten Free Flour That Could</em></strong></span><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Coconut Flour Got a Bum Rap Dude!</strong></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><em>Coconut palm heavy with green coconuts</em></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I’m coo coo for coconuts! Really! Coconuts were given a very bad rap back in the 70s when we were hit with the whole “fat is bad” theory of heart disease. In my opinion, coconuts provide superior nutrition as part of a primal, well-balanced diet. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Traditionally for thousands of years, cultures depending primarily on sustenance from coconuts and fish had very low incidence of diseases of civilization (heart disease, diabetes, cancer). </span><span style="font-family: Arial, Helvetica, sans-serif;">Stephan Guyenet over at</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://wholehealthsource.blogspot.com/">Whole Health Source</a> writes eloquently on the subject. I highly recommend reading about coconut consumption and traditional diets on Stephan’s blog.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDh7Moa7NCooqcPOVsf53RtRVCGMTy2-DSh2nJW5XByS2W5jiwaBEiwgnAImFomtrPHJ6zBTTXpmXTe-C6fGUx3tqshH_Hg46R5gCNA3Oo2HJWLO1rKQprpe-Js1poTkRbXNCf1TvlDo_m/s1600/NourishingTraditions.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDh7Moa7NCooqcPOVsf53RtRVCGMTy2-DSh2nJW5XByS2W5jiwaBEiwgnAImFomtrPHJ6zBTTXpmXTe-C6fGUx3tqshH_Hg46R5gCNA3Oo2HJWLO1rKQprpe-Js1poTkRbXNCf1TvlDo_m/s200/NourishingTraditions.jpg" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Another good source of information on adding coconuts to your diet is the <a href="http://www.westonaprice.org/childrens-health/1914-modernizing-your-diet-with-traditional-foods?qh=YToyOntpOjA7czo4OiJjb2NvbnV0cyI7aToxO3M6NzoiY29jb251dCI7fQ%3D%3D">Weston A. Price Foundation</a>. <a href="http://en.wikipedia.org/wiki/Mary_G._Enig">Dr. Mary Enig</a>, a renowned researcher on fat metabolism, and author of one of the best books on the subject, <em><strong><a href="http://www.amazon.com/Know-Your-Fats-Understanding-Cholesterol/dp/0967812607">Know Your Fats</a></strong></em>, along with <a href="http://en.wikipedia.org/wiki/Weston_A._Price_Foundation#Sally_Fallon_Morell">Sally Fallon</a>, president of the <a href="http://www.westonaprice.org/">Weston A. Price Foundation</a>, and traditional foods scholar and author of several cookbooks such as <em><strong><a href="http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735">Nourishing Traditions</a></strong></em>, show us that adding coconut to our diets in its various forms provide functional nutrition not found in other food sources. And did I mention its gluten free?!</span><br />
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<span style="font-family: Arial;">Coconut flour as a traditional and <a href="http://en.wikipedia.org/wiki/Functional_food">functional food</a> excels. It's naturally low glycemic which makes coconut flour an excellent choice for diabetics. High in fiber, gluten free - what's not to love? If you have food intolerances, coconut flour added into your food rotation often provides welcome relief from food boredom because it can give back bread into your diet!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #cc0000; font-size: large;"><strong>You Are Here!</strong></span> <span style="color: #38761d; font-size: xx-small;">{hello!}</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkUsoJu8Q28JBccYs4LZw8Q0Hdl4rc47CqJ8nlbdotjr8ckDY8Z2I2DOOhyphenhyphenbBziOqTnrxge-k41HBhNOsegUP_v6V9dwDi4GgBnEaaCCypqzmaYf5jzqnvu3jlRFLGVW4YpbRM4tn8iKM/s1600/CoconutFlour_BobsRedMill.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><em><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><img border="0" height="320" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkUsoJu8Q28JBccYs4LZw8Q0Hdl4rc47CqJ8nlbdotjr8ckDY8Z2I2DOOhyphenhyphenbBziOqTnrxge-k41HBhNOsegUP_v6V9dwDi4GgBnEaaCCypqzmaYf5jzqnvu3jlRFLGVW4YpbRM4tn8iKM/s320/CoconutFlour_BobsRedMill.jpg" width="213" /></span></em></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Bob's Red Mill makes an</span></em><br />
<em><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">excellent coconut flour</span></em></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let’s get to why you are here. You are interested in knowing why and how to use coconut flour, right? Yep. I was in your shoes about a couple of years ago when I discovered the advantages of incorporating coconut flour and coconut oil into our diets. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">First mistake I made was making a recipe with 1:1 replacement of coconut flour to all-purpose flour. Hello! Just don’t do it, mkay? Lethal weapon. Gut bomb. Inedible waste of precious resources – ka-ching!!! Money down the drain! Have I made my point?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">BUT! BUT! When you use no more than 10-30% coconut flour in balance with other low carb “flours” in a recipe, it becomes pure magic!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Coconut flour feels dense because of its high fiber and high protein content. Made from grinding de-fatted coconut meat, from mature brown coconuts, this creamy flour contains about 58% fiber – mostly insoluble - the kind that doesn’t get digested in the gut.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="color: #cc0000; font-size: large;">Oddly Enough, It Tastes Like Coconut</span></strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TXuteDk1WcGoha1RVZICY9cED14nexKii0Es9gIQw-reYIxqVGIqxFWKCbNczCgCZNOYbo_Ng0RcxrIUE6ccbpfmWiBROP64ggSCGS82vMEpJfNUiDALOuQ27lsH9d46orjugXNI6ezJ/s1600/BrownCoconutDSC04053_m.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TXuteDk1WcGoha1RVZICY9cED14nexKii0Es9gIQw-reYIxqVGIqxFWKCbNczCgCZNOYbo_Ng0RcxrIUE6ccbpfmWiBROP64ggSCGS82vMEpJfNUiDALOuQ27lsH9d46orjugXNI6ezJ/s320/BrownCoconutDSC04053_m.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Yeah, but get to the point already. What does coconut flour taste like!? Coconuts, silly! Coconut flour tastes like creamy coconut and gives baked goods a corn-meal type of texture. Its mildly sweet flavor complements many savory preparations too – so don’t think coconut flour should only be used in sweet applications.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For instance, I combine coconut flour with parmesan cheese, and ground pumpkin and sesame seed meal (or almond flour if you aren’t allergic to it like me)…and use it to bread things. Tastes fabulous on seafood, poultry, pork and heck, I may have made chicken fried steak with it once or twice but shhhh, don’t tell my doctor! ;) This blend tastes great on asparagus spears, green beans, cauliflower and broccoli too! </span><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Replace ME!</strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqIbxXIMo9t6Q06W12c0Czkc6Gq2C4o8fPkse7Cc-rubIziZS9LWjSbXCVW4TIYSMNzpciUO-qFv1Fh9iGlKwjjHQ0aSs_ySn6kQrc4e0Ml5y6DtdIz88x3JW-wdFemtdeCMN-EFtUASI/s1600/CoconutFlour_BobsRedMill_Nutrition.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqIbxXIMo9t6Q06W12c0Czkc6Gq2C4o8fPkse7Cc-rubIziZS9LWjSbXCVW4TIYSMNzpciUO-qFv1Fh9iGlKwjjHQ0aSs_ySn6kQrc4e0Ml5y6DtdIz88x3JW-wdFemtdeCMN-EFtUASI/s320/CoconutFlour_BobsRedMill_Nutrition.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><strong><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Click For Larger Image</span></strong></em></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">In baking, I use coconut flour to make up about 1/8c-1/3c of flour replacement when a recipe calls for all-purpose flour. The remaining amount of flour volume gets made up from a collection of other nut flours, brans, and resistant starches.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Use coconut flour by spooning the flour into a measuring cup, then sweep the cup level with the back of a knife. Always put it through a small mesh strainer and tap it or scrub it with a spoon, to force the flour through the mesh. Sifting the flour, in this method, leaves it fluffy and separates the clumps that often form. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Coconut flour is hygroscopic. That's Nutrition Nerd code for meaning that coconut flour is a silly tramp for water and liquids of all kinds! It absorbs moisture from the air like crazy and then clumps, sits around, and whines about it. The only cure for the clumps is a good old sift!</span><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Cha! But Where Can I Find It?</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I buy my coconut flour at a little health food store near my house, but it’s readily available at stores like Whole Foods, Trader Joe’s and other megalamarts as well as online. Bob’s Red Mill makes an excellent brand, but I’ve heard good things about the Tropical Traditions brand too. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIXur3elKZthzV7ofg10rYCbJPJNAtbM2XKUGflZfClVIb7f8cPnUPB_XUHvYDfIatspY0m_98ZJiipd2mudMSTKqAdXiAL2bws1STqRIoI1U7SAYgp2bXWG109nBZAEIyBddHVUALwhu/s1600/CoconutFlour_BobsRedMill_Label.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIXur3elKZthzV7ofg10rYCbJPJNAtbM2XKUGflZfClVIb7f8cPnUPB_XUHvYDfIatspY0m_98ZJiipd2mudMSTKqAdXiAL2bws1STqRIoI1U7SAYgp2bXWG109nBZAEIyBddHVUALwhu/s200/CoconutFlour_BobsRedMill_Label.jpg" width="133" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I use so much of the stuff in my recipe research; I’m seriously considering becoming a Bob’s Red Mill wholesaler and carrying a few of the products Fluffy Chix use the most - coconut flour, hazelnut meal, pecan flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">.</span><br />
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Allergy Notes!</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ok now, allergic peoples – listen up! Coconut flour is gluten free, but just be extra careful that the manufacturer says <em><strong>"certified gluten free"</strong></em> on the label. Also Dr. Mercola reports that coconut flour is hypoallergenic but you folks with tree nut allergies should consult your doctors first and tread lightly around it ok? Are we clear about this? Nut allergies can turn ugly quicker than you can say Peter piper picked a peck of pickled peppers! </span><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Allergies are no laughing matter! Don't be a goof and play around with them! </strong></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>SusieT's Notes:</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PfgoqPFGOB4c5VReeYbQ_gdZ3zo0Iq3FkAvRnJrCakMDp8UcixaZs8SzGAs0GxOqgj4Ax6kxf6Wm20dD9HzTmMCVjoMlzfBDfEnyod5zZCrA0vqDN5FV8UNX_cteRI-r-FavQH0wkhk6/s1600/FourForksAward.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PfgoqPFGOB4c5VReeYbQ_gdZ3zo0Iq3FkAvRnJrCakMDp8UcixaZs8SzGAs0GxOqgj4Ax6kxf6Wm20dD9HzTmMCVjoMlzfBDfEnyod5zZCrA0vqDN5FV8UNX_cteRI-r-FavQH0wkhk6/s1600/FourForksAward.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Yes, I know you can't dance to it, but this coconut flour is good stuff, man! If lovin' it is wrong, I don't wanna be right. It plays so well with others, it's just a gem of a playmate. And if you're trying to go gluten free as I am, you need natural food tools like coconut flour. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3Dq0GhOc-6Wz8NXxOQ_5mbChgMI3wrvxS3z9kk4Ni4REeP-xg-pSCGjY-cw9kC_9WjlhnbjUfvbkiC4Ixug_i2eHF0mQhaSFrPpkdJY8bVUZBIkwsjsZtE358exvf0CKNrCRA1A74Z5P/s1600/P1010184flat.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3Dq0GhOc-6Wz8NXxOQ_5mbChgMI3wrvxS3z9kk4Ni4REeP-xg-pSCGjY-cw9kC_9WjlhnbjUfvbkiC4Ixug_i2eHF0mQhaSFrPpkdJY8bVUZBIkwsjsZtE358exvf0CKNrCRA1A74Z5P/s320/P1010184flat.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><strong><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Grilled Cheese Sammy with prosciutto and Irish cheddar, served</span></strong></em><br />
<em><strong><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">with tomato soup and Granny Smith apple slices. Hard to</span></strong></em><br />
<em><strong><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">believe it's low carb! Focaccia "bread" made with coconut flour.</span></strong></em></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">There is a learning curve with it, though. The best way to learn how to use coconut flour properly is to follow recipes exactly and get to understand how coconut flour looks when it's mixed into a batter or added to dry mixtures. Luckily so much has been done with coconut flour that recipes are readily available all over the internet. You are just a google away from a fun recipe, no doubts!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Let me know if you have any other questions about coconut flour. Feel free to drop me an email or add a comment to this post and I will be happy to help or point you in the right direction.</span><br />
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<span style="font-family: Arial;"><strong><span style="color: #cc0000; font-size: large;">You might enjoy making the </span></strong><a href="http://fluffychixcook.blogspot.com/2011/04/slider-buns-and-focaccia-bread.html"><strong><span style="color: #cc0000; font-size: large;">Revolution Roll recipe</span></strong></a><strong><span style="color: #cc0000; font-size: large;"> included on the </span></strong><a href="http://www.fluffychixcook.blogspot.com/"><strong><span style="color: #cc0000; font-size: large;">Fluffy Chix Cook</span></strong></a><strong><span style="color: #cc0000; font-size: large;"> website.</span></strong></span><br />
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<span style="font-family: Arial;">I used the coconut flour version of the RR recipe to make <a href="http://fluffychixcook.blogspot.com/2011/04/slider-buns-and-focaccia-bread.html">focaccia</a> and <a href="http://fluffychixcook.blogspot.com/2011/04/slider-buns-and-focaccia-bread.html">slider buns</a>. They turned out excellently and made such an awesome grilled cheese sammy!</span></div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com0tag:blogger.com,1999:blog-1542671265214834716.post-28686130450863588982011-03-22T12:33:00.000-07:002011-04-24T05:12:58.240-07:00Heinz Reduced Sugar Ketchup aka Heinz One Carb Ketchup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVZgydNHyI-W7NXXVuaiwOtVPafoFexXSa3lWw8vHNP6A-xU__kfPgg7JLVsAJWPNiCkRC_IPMpg9HYWmMa4not9uVJErsaUwEQFJq0hUm3QdlunC3lJbDEbxItRpRq_aAe-cAHrxAqys/s1600/HeinzOneCarbKetchup.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVZgydNHyI-W7NXXVuaiwOtVPafoFexXSa3lWw8vHNP6A-xU__kfPgg7JLVsAJWPNiCkRC_IPMpg9HYWmMa4not9uVJErsaUwEQFJq0hUm3QdlunC3lJbDEbxItRpRq_aAe-cAHrxAqys/s200/HeinzOneCarbKetchup.jpg" width="105" /></a></div>Why do you have to put sugar in ketchup in the first place? Ketchup is a tomato condiment not a dessert. Right? Do condiments really need sugar? Sure, I know, the sweet helps balance the acidity of the tomatoes and rounds out the flavor notes – adding to the umami (savory sense) experience. Uh oh, I’m going all kitchen-wench nerd on your brains…so I better stop there. But Heinz Reduced Sugar Ketchup passes my tests for product semi-safety and wins shelf-space in my ice box.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-size: large;"><b>The Good</b></span></div><div class="MsoNormal" style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVWlrCpF5Mlpd9kw71IvaZcg0B6Cehgn2KITBXBYNbeEIHKs4ta1Esh3EJ2ihdxTH9uhA9LGCbIrKu4El4l7lFRUu-yPQarG-d5TJyzxAjK8CbAFpphVKbUb7uT4k2XVgUYyRzBSHIgNu/s1600/HeinzOneCarbKetchup.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVWlrCpF5Mlpd9kw71IvaZcg0B6Cehgn2KITBXBYNbeEIHKs4ta1Esh3EJ2ihdxTH9uhA9LGCbIrKu4El4l7lFRUu-yPQarG-d5TJyzxAjK8CbAFpphVKbUb7uT4k2XVgUYyRzBSHIgNu/s320/HeinzOneCarbKetchup.jpg" width="168" /></a></td></tr>
<tr><td class="tr-caption" style="color: #38761d; font-family: Arial, Helvetica, sans-serif; text-align: center;"><i>Heinz Reduced Sugar Ketchup</i></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">I haven’t done a side-by-side, blind taste-test on original Heinz Ketchup v. Reduced Sugar Heinz Ketchup (Sorry, I can’t help but call it by its original name, Heinz One Carb Ketchup), but perhaps I should. I just don’t eat the regular stuff, because in addition to the high-glycemic carbs in the original Heinz Ketchup, you’ll find HFCS, aka high-fructose corn syrup (hello fatty liver) and corn syrup (hello genetically modified organism and fatty liver). </div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">It isn’t likely I will be doing a tasting any time soon. As someone who has fatty liver disease, I stay as far away from fructose, especially in its highly concentrated state such as HFCS, agave nectar and honey. Reading the labels convince me of the merits of using the One Carb Ketchup.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><b>According to <a href="http://www.labelwatch.com/prod_results.php?pid=321003">Label Watch</a>, here are the ingredients for the original Heinz Ketchup:</b></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><i><span style="color: #38761d; font-size: x-small;">(Holy Moly Batman! HFCS is the second and fourth ingredient!)</span></i></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">Tomato Concentrate Made From Red Ripe Tomatoes, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Less than 2% of Onion Powder, Garlic Powder, Natural Flavors.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><b>According to the bottle of Heinz Reduced Sugar Ketchup sitting on my desk:</b></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">Tomato Concentrate From Red Ripe Tomatoes, Distilled Vinegar, Salt, Natural Flavorings, Onion Powder, Sucralose (aka Splenda), Spice.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><b>The Bad</b></span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">“Natural Ingredients.” Sigh. What a catch-all bunch of ballywho! Trouble with “Natural Ingredients” is that it’s usually a code for MSG (monosodium glutamate), a flavor enhancer excitotoxin that increases taste perception by jacking with your brain chemistry. In other words, it makes you <i>think</i> food tastes better. </div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">Many people are allergic to MSG. I’ve seen it cause lots of things like hives, heart palpitations, asthma, headaches, stuffy noses, a whole gamut of immune system responses. Too much of it, makes my heart beat like a trip hammer!</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><b>The Ugly</b></span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">Splenda or Sucralose. I don’t know that any of us should be eating this stuff, but I must admit I cook with it. I’m in the camp who believe it’s better than many sugar free alternatives like aspartame or the new stuff flying under everyone’s radar, neotame. But come on, should Splenda and artificial sweeteners be put in every product on the shelf?</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">We’re fat, America! News flash. Do we really need appetite stimulation? Appetite stimulation is part of the role sugar and artificial sweeteners play in the taste game. Food product companies know this. They pay scientists big money to capitalize on this fact.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">Give a lab rat sugar water and it will eat it preferentially over any other food offered to it. Give a two year old a glass of apple juice and he will want that preferentially over any other beverage. Give ‘em French fries with ketchup and you can just about forget about him eating anything else until they are gone.<br />
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We've now successfully programmed generations of children to prefer the taste of sweet preferentially over umami (savory) from the cradle to the grave! And it will be an early grave for many kids if we keep continuing down this path. Fatty liver in children is almost pandemic today.</div><div class="MsoNormal" style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal" style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><b>SusieT's Vote</b></span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoizL4a67QeBTRN7ZgTT8FPy96l6mbSaQviYCorq7VWpxs2L1f7qtqBNwNpE3LrP9otVJW-vzGB3aP3tGjkpJSWoK7A4u0R4TDLK4wUQ81AdjOvNsItZmsw5qO0BroOOgtMHoP2Rl5Dji1/s1600/ThreeForksAward.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoizL4a67QeBTRN7ZgTT8FPy96l6mbSaQviYCorq7VWpxs2L1f7qtqBNwNpE3LrP9otVJW-vzGB3aP3tGjkpJSWoK7A4u0R4TDLK4wUQ81AdjOvNsItZmsw5qO0BroOOgtMHoP2Rl5Dji1/s1600/ThreeForksAward.png" /></a></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">I give the taste of the Heinz Reduced Sugar Ketchup four forks up. It’s good, not overly sweet or cloying like some products sweetened with Splenda. Tastes fairly close to how I remember ketchup tasting from the old days when I ate the SAD (Standard American Diet). But I must deduct a fork for unnecessary roughness, er, I mean for using unnecessary ingredients like MSG (natural ingredients), and for adding Splenda when they could use Erythritol or Stevia – or better yet, don’t add any sweetener at all and let the natural sugars in the tomatoes concentrate and shine through.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">But if you are inclined, as I often am, and want to make your own ketchup? It’s brilliantly easy and tastes delicious. And the best part? You <i>know</i> and can <i>pronounce</i> all the ingredients! You can at least avoid MSG. You can also maybe avoid using Splenda by subbing out Erythritol or Stevia. <br />
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<a href="http://www.genaw.com/lowcarb/index.html">Linda Sue</a> has a lovely recipe for <a href="http://www.genaw.com/lowcarb/better_heinz_ketchup.html">Better “Heinz” Ketchup</a> posted over at her site. Please, check it out. Linda Sue is a personal friend of mine. We live about 20 minutes from each other and her recipes and cooking skills are more than legend! I’ve tasted her cooking in real life and can vouch for her <span style="color: #38761d; font-size: xx-small;">wink wink</span> (As if she needs anyone to vouch for her. Her cooking skills and the recipes stand on their own merit!) </div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">I hope to be making a batch of Linda Sue's ketchup soon and will post the recipe for you if she will allow me.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"></div><div class="MsoNormal" style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><b>The Facts</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_8NGijWz_5tdAEI3JPjhvYGTYThi3VfVke5pGiGdodieaTo6MCZhiBE87ej4ysIZ2WTNCxokJEHI9j8V3Me1fn7KPL-JPz0Banp55WIcBTC8x5tBbT5yJ35qFf4xNfwQ0CNUYb2ESsgm/s1600/HeinzReducedSugarKetchupNutrition.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_8NGijWz_5tdAEI3JPjhvYGTYThi3VfVke5pGiGdodieaTo6MCZhiBE87ej4ysIZ2WTNCxokJEHI9j8V3Me1fn7KPL-JPz0Banp55WIcBTC8x5tBbT5yJ35qFf4xNfwQ0CNUYb2ESsgm/s1600/HeinzReducedSugarKetchupNutrition.png" /></a></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">Heinz Reduced Sugar Ketchup keeps forever, but you’ll finish it up long before forever hits! Oh and great news, Heinz Reduced Sugar Ketchup is gluten free, according to <a href="http://www.celiaccess.com/products/heinz-reduced-sugar-ketchup/p2gwmbl/">Celiaccess</a>, a gluten-free database and networking site. </div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">Keep it in the ice box once opened, but heck, I know a ton of people who store it in their pantry and forgettaboutit. LOL. Foods made with ketchup freeze well – like barbeque sauce, meatloaf. <span style="color: #38761d; font-size: xx-small;">So we have a product that has a long shelf life and freezes well...hmmm it could just be the roach of the condiment world. (Sorry for that visual!) </span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">The cost of a bottle of Heinz Reduced Sugar Ketchup is crazy expensive, around $3.95! Just like all the sugar free or reduced carb products on the market, they jack up the price from the original high carb products. In their defense, artificial sweeteners and low carb specialty ingredients are very expensive to buy - even when it's wholesale. So I guess the manufacturers are just sharing the love.<br />
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You can find Heinz Reduced Sugar Ketchup at your local grocery store. You can also get single bottles from <a href="http://www26.netrition.com/heinz_one_carb_ketchup.html">Netrition</a> and cases from <a href="http://www.amazon.com/Heinz-Ketchup-Reduced-14-Ounce-Bottles/dp/B0045GYKGA/ref=sr_1_2?ie=UTF8&s=grocery&qid=1300822047&sr=8-2">Amazon</a>. But still, if you’re jonesing for ketchup and don’t want to make your own, it’s worth it despite the crazy big price tag and then adding freight on top. You can pay now, or pay later with your doctor and hospital bills.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><b style="color: #cc0000;">Want An Easy Recipe Using Heinz Reduced Sugar Ketchup?</b></span><b style="color: #38761d;"> </b></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><b style="color: #38761d;"><span style="color: #38761d;"> </span><a href="http://fluffychixcook.blogspot.com/2011/03/un-corned-beef-reuben.html" style="color: #38761d;">Un-Corned Beef Reuben Sandwich with Low Carb Thousand Island Dressing</a></b></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><b style="color: #38761d;"><a href="http://www.fluffychixcook.blogspot.com/">Return To Fluffy Chix Cook Recipes </a></b></div><div></div></div>susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com0tag:blogger.com,1999:blog-1542671265214834716.post-110944116485703342011-03-13T10:58:00.000-07:002011-04-24T05:16:08.150-07:00Shirataki Noodles<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>AKA konjac noodles, glucomannan noodles, konnyaku noodles, Japanese yam noodles</i></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglt6Uoxtd07EX70dhrwOyVU6AdKUfIQerhko-4mK7sfLBQiPSSR8SRadmJtTjp4JXaUAPRuCy1rLXmn08GzBz7Kawp9N8IajIf_CiDls_idP8ZVyK9ixyZ06CKW-5mdH1YSwignhEoWWH7/s1600/Konjac_AngelHairPasta_front.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglt6Uoxtd07EX70dhrwOyVU6AdKUfIQerhko-4mK7sfLBQiPSSR8SRadmJtTjp4JXaUAPRuCy1rLXmn08GzBz7Kawp9N8IajIf_CiDls_idP8ZVyK9ixyZ06CKW-5mdH1YSwignhEoWWH7/s200/Konjac_AngelHairPasta_front.jpg" width="137" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><em><strong>Konjac noodles also called</strong></em></span><br />
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><em><strong>shiritaki noodles</strong></em></span></td></tr>
</tbody></table><span style="font-family: Arial, Helvetica, sans-serif;">Shirataki or konjac noodles are naturally low carb, low glycemic, and zero calories. I don’t know about you, but I’m skeptical when I hear stuff like that. How can a food, especially pasta, have zero calories and zero net carbs? I mean, seriously. Tell me. How?</span></div><a name='more'></a><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>The Good</b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">It all begins with the konjac glucomannan root. Konjac root is a tuber, like a sweet potato and is also known as Japanese yam. It’s naturally full of soluble fiber – the most viscous soluble fiber currently known. But unlike sweet potatoes, this yam consists primarily of water and soluble fiber. According to medical research, <i>Clinical Excellence for Nurse Practitioners</i>. 2000 Sep; 4(5):272-6 <a href="http://www.ncbi.nlm.nih.gov/pubmed/11858448?dopt=Abstract">Dietary Fiber and Type 2 Diabetes</a>, “Water-soluble fiber appears to have a greater potential to reduce postprandial blood glucose, insulin, and serum lipid levels than insoluble fiber. Viscosity of the dietary fiber is important; the greater the viscosity, the greater the effect.”</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_-uroHlMZgU0jOg8O5c24r9-TLfiDvtLxZ68wRhkhL1_FLNYDq2XRTZlpNFt-H35yWgpOmYkzNbBKcgZjT84x4sO3YNxp9d79IxRhwNaehX9wAfqU698XufFnVzsLwdd4f55BBwmMLRQ/s1600/Konjac_AngelHairPasta_front.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_-uroHlMZgU0jOg8O5c24r9-TLfiDvtLxZ68wRhkhL1_FLNYDq2XRTZlpNFt-H35yWgpOmYkzNbBKcgZjT84x4sO3YNxp9d79IxRhwNaehX9wAfqU698XufFnVzsLwdd4f55BBwmMLRQ/s200/Konjac_AngelHairPasta_front.jpg" width="137" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">Konjac root can be ground and formed into both a powder and also into many different pasta shapes. Although, my favorite shirataki pasta shapes include konjac angel hair, konjac spaghetti, konjac linguini, konjac fettuccini and konjac orzo, there are many other shapes available on the market. I like these shapes because they have a better mouth-feel. </span><span style="font-family: Arial, Helvetica, sans-serif;">You can also use any of these shapes and “rice” them using a food processor for use as a rice substitute.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">I call these squiggly, transparent little noodles shirataki noodles. They are translucent like a glass noodle and have a very chewy texture, kind of like a rice noodle. They don’t have a flavor on their own. Shirataki noodles take on the flavor of the sauce or foods with which it’s cooked. Allow shirataki noodles to cook in the sauce for 15-30 minutes. It makes them a little less chewy.</span></div></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LP9FyPKFLaVrZcv1Ik-h2Ba3Z2qxdgsn2RUzYsBm-bdeP7LJu8tdg9nwqoLdSGjgl3mV_q4Jr-joY3C9KfRw6ny-ypNwipWA14zgxsUUgRjURfyN0sEeJhuqbOL12i_By62CbGXXEPLo/s1600/Konjac_AngelHairPasta_plateofnoodles.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LP9FyPKFLaVrZcv1Ik-h2Ba3Z2qxdgsn2RUzYsBm-bdeP7LJu8tdg9nwqoLdSGjgl3mV_q4Jr-joY3C9KfRw6ny-ypNwipWA14zgxsUUgRjURfyN0sEeJhuqbOL12i_By62CbGXXEPLo/s200/Konjac_AngelHairPasta_plateofnoodles.jpg" width="197" /></a>If you want a dry-er styled noodle as in a lo mein or stir fry, it’s easy to rinse and drain the shirataki noodles then add them into a non-stick skillet with a splash of oil and fry them off for a couple of minutes until dried out. Then add them to the rest of your dish.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>The Bad</b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Shirataki noodles aren’t without drawbacks. I will warn you right now. They smell fishy. Just power through it. Breathe through your mouth and rinse the little buggers. Let ‘em drain and cook per your recipe and you won’t taste anything fishy. Some people say the smell comes from the calcium hydroxide which is used to “set” the konjac root into an irreversible solid. Others say the konjac root itself smells like fish. I haven’t smelled the root so I can’t say for certain – but I’m betting it’s the calcium hydroxide solution. I just rinse them well and move on.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>The Ugly</b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Another potential drawback for some people? Well shirataki noodles can give some people gas at first. I think it’s best to start with small portions and up your consumption a little at a time because this effect can go away after awhile. Your body can become acclimated to it. Soluble fiber is considered to be a pre-biotic and pre-biotics are food for the good beasties in your gut that protect you from the bad beasties that cause leaky gut syndrome and can even kill you. Pre-biotic foods actually ferment in your gut as a result of the good bugs digesting the soluble fiber. Kefir and fermented veggies are other examples of pre-biotics.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMnSCEgT4KbtMYhuHRwICJjbjF99yZdDUPks2XswJz0QFtKM597s-9B9Ipn-JPCnkHZgoEFUH_r5Stf0DwAA9vuTPX4KAiwqJ-6XRX-fzwJobeP_zFVdiOFOef-eqPp24MASck6HJv0KG/s1600/FourForksAward.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMnSCEgT4KbtMYhuHRwICJjbjF99yZdDUPks2XswJz0QFtKM597s-9B9Ipn-JPCnkHZgoEFUH_r5Stf0DwAA9vuTPX4KAiwqJ-6XRX-fzwJobeP_zFVdiOFOef-eqPp24MASck6HJv0KG/s1600/FourForksAward.png" /></a><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Susie T's Vote</b></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>4 out of a possible 4 spoons</b></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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I am such a big fan of shirataki noodles I’m considering becoming a distributor. As a Type 2 diabetic, I embrace soluble fiber and call it “friend” wherever I find it. I can eat an entire bag of shirataki without intestinal distress and without it raising my blood sugar. That’s 9 ounces of soluble fiber! Wowza! Of course I would be a stuffed little fluffy chix, but I could do it. If I ate the same amount of traditional wheat or grain pasta, my blood sugar would be in the upper 170s within 30 minutes and wouldn’t come down for 4 to 5 hours.</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">It’s great stuff – these shirataki noodles.</span><br />
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<div style="color: #cc0000;"><span style="font-size: large;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Want An Easy Recipe For Shirataki Noodles?</span></b></span></div><span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://fluffychixcook.blogspot.com/2011/03/faux-pho.html">Faux Pho - Shrimp Version</a></b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>The Facts</b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gNd-83BHmTel-f5f1FF-jS2X6svjg0TfzUVdlK71YSxbyZgFYxratsrSS508TnC4PBvvoK2zqd99rKjd3XbaPesPv1eRqIub9V2PUoAeC-vr-dv_I-ZsoEw_VFY49PyJQ7_Z1BbsPMSB/s1600/Konjac_AngelHairPastaNutrition.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gNd-83BHmTel-f5f1FF-jS2X6svjg0TfzUVdlK71YSxbyZgFYxratsrSS508TnC4PBvvoK2zqd99rKjd3XbaPesPv1eRqIub9V2PUoAeC-vr-dv_I-ZsoEw_VFY49PyJQ7_Z1BbsPMSB/s200/Konjac_AngelHairPastaNutrition.png" width="127" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Shirataki or konjac noodles can be stored for up to a year without refrigeration. These are the kind without tofu in them, by the way. Don’t freeze shirataki noodles or you will get dry, stringy, hard strands that will be completely inedible. Big mistake. Trust me!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">They are pre-cooked and rather “instant.” Rinse, drain and add to veggies, protein, sauces, whatever you like! They’re great hot or cold in a noodle salad. I think they have the natural affinity to Asian dishes, but I use them in Italian and other cuisines and pretend.</span><br />
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<span style="font-family: Arial;">Also, shirataki noodles are pretty cheap. Buy a case of 24 for $35.00 which comes out to about $1.40/9oz bag. Each bag gives you 3 servings for a per serving cost of $0.47. Until I decide whether or not to become a distributor, you can buy these from <a href="http://konjacfoods.com/order/">Konjac Foods</a>. If I become a distributor, maybe you would consider buying them through me. Presently you can't really buy them from Konjac Foods as single packages. But I would sell them by the case and some of the shapes you could buy with a minimum or 2 to 3 packages per order.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ5XMsMXIcISxg2s7_BWVjsEZeyAnAs6aYNDsjmBdg2CW1aWXJf56qLZahOgSisH3hSEypR2tSDLZ0kC6UauFUbGYyzFXC0NXmcGRVCHkLuk6Sn1ZApMRlYBGhpQjJJ1E3JqSooLPi2Ew/s1600/FluffyChixNutritionNerdAlertflat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img border="0" height="75" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ5XMsMXIcISxg2s7_BWVjsEZeyAnAs6aYNDsjmBdg2CW1aWXJf56qLZahOgSisH3hSEypR2tSDLZ0kC6UauFUbGYyzFXC0NXmcGRVCHkLuk6Sn1ZApMRlYBGhpQjJJ1E3JqSooLPi2Ew/s200/FluffyChixNutritionNerdAlertflat.jpg" width="180" /></b></a></div><b><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;">Nutrition Nerd Alert!</span> <br />
<span style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>The following information has the ability to make your eyes glaze over unless you’re a nutrition nerd like me…</i></span></span><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;">Soluble Fiber Intake & Type 2 Diabetes Mellitus - </span><br />
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;">The Research</span><br />
<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">Research proves that the higher the viscosity of soluble fiber, the better the control of blood sugar level in patients with Type 2 diabetes:</span></span></b><br />
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<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">"A high intake of dietary fiber, particularly of the soluble type, above the level recommended by the <city w:st="on"><place w:st="on">ADA</place></city>, improves glycemic control, decreases hyperinsulinemia, and lowers plasma lipid concentrations in patients with type 2 diabetes" </span></span><br />
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<b><i><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Clin Excel Nurse Pract.(September 2000; 4 (5): 272-6)</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.ncbi.nlm.nih.gov/pubmed/11858448?dopt=Abstract">Dietary fiber and type 2 diabetes.</a></span></b><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">"Water-soluble fiber appears to have a greater potential to reduce postprandial blood glucose, insulin, and serum lipid levels than insoluble fiber. Viscosity of the dietary fiber is important; the greater the viscosity, the greater the effect."</span></span><br />
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<b><i><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Med Hypotheses. (June 2002; (6): 487-90)</span></i></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.ncbi.nlm.nih.gov/pubmed/11858448?dopt=Abstract"><b>Glucomannan minimizes the postprandial insulin surge: a potential adjuvant for hepatothermic therapy.</b></a> <br />
<span style="color: black;">"Glucomannan (GM) is differentiated from other soluble fibers by the extraordinarily high viscosity of GM solutions. Administration of 4-5g of GM with meals, blended into fluid or mixed with food, can slow carbohydrate absorption and dampen the postprandial insulin response by up to 50%."</span></span><br />
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<b><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><i>Diabetes Care (1999 Jun v22, i6; 913-919)</i> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.blogger.com/goog_745521034">Konjac-mannan (glucomannan) improves glycemia and other associated risk factors for coronary heart disease in type 2 diabetes. </a></span></b><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://care.diabetesjournals.org/content/22/6/913.abstract"><b>A randomized controlled metabolic trial. </b></a><span style="color: black;">"KJM fiber added to conventional treatment may ameliorate glycemic control, blood lipid profile, and SBP in high-risk diabetic individuals, possibly improving the effectiveness of conventional treatment in type 2 diabetes"</span></span><br />
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<b><i><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Diabetes Care (2000; 23: 9 - 14)</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://care.diabetesjournals.org/content/23/1/9.abstract">Beneficial effects of viscous dietary fiber from Konjac-mannan in subjects with the insulin resistance syndrome: results of a controlled metabolic trial.</a></span></b><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">"A diet rich in high-viscosity KJM improves glycemic control and lipid profile, suggesting a therapeutic potential in the treatment of the insulin resistance syndrome."</span></span><br />
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<b><i><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Journal of the American College of Nutrition (2003, February, 22(1): 36-42)</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.jacn.org/cgi/content/abstract/22/1/36">Konjac supplement alleviated hypercholesterolemia and hyperglycemia in type 2 diabetic subjects--a randomized double-blind trial.</a></span></b><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">"The KGM supplement improved blood lipid levels by enhancing fecal excretion of neutral sterol and bile acid and alleviated the elevated glucose levels in diabetic subjects. KGM could be an adjunct for the treatment of hyperlipidemic diabetic subjects."</span><br />
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<b><i>The New England Journal of Medicine (May 11, 2000. v342: 1392-1398)</i></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.nejm.org/doi/full/10.1056/NEJM200005113421903"><b>Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus.</b></a></span><br />
<span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">"A high intake of dietary fiber, particularly of the soluble type, above the level recommended by the ADA, improves glycemic control, decreases hyperinsulinemia, and lowers plasma lipid concentrations in patients with type 2 diabetes."</span> </span><br />
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