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Question for Chef Meg or other SP nutrition expert

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Posts: 118
1/20/12 12:45 P

Thanks Becky.

Posts: 26,573
1/20/12 7:52 A

Since the rice is not done and still a little cruchy....I would put the mixture in a sauce pan with a little more water. Cover with lid and simmer for about 5 more minutes and then test the doneness of the rice.

Pick up yogurt for a source of those healthy bacteria. Look for a brand that has the "live and active bacteria" symbol on the carton. You can use this with fruit, as a snack, for breakfast, mix with a little granola, make into a smoothie drink, etc

Dietitian Becky

Posts: 118
1/19/12 9:19 P

One cooking question and one nutrition question:
I made a beans and rice slow cooker recipe, but the rice didn't finish. What should I do to fix it?

Next: I hear fermented foods (non-pasteurized) are really good at increasing digestive tract flora. Can you recommend any recipes that are kid-pleasers?

Posts: 57
1/1/12 12:18 A

What about Stevia I understand it is a natural sugar and not bad for you like aspartame which I have heard can lead to many health related issues. I always believe that natural is better than artificial.

Posts: 1,063
12/29/11 12:49 P

Happy New Year to all...
We're already off to a good start with SP...

Posts: 26,573
12/30/10 10:22 A

They are basically the same.
These type sugars contains about 3% cornstarch to prevent caking.
Powdered sugar is ground into different degrees of fineness. The confectioners sugar available in supermarkets 10X is the finest and is used in icings, confections and whipping cream. The other types of powdered sugar are used by industrial bakers.

SparkPoints: (22,369)
Fitness Minutes: (445)
Posts: 1,333
12/30/10 9:14 A

Is there a difference between powdered sugar and confectioners sugar?If so what? emoticon

Posts: 26,573
12/27/10 10:38 A

There was 1 or 2 studies that indicated that SOME people may have an increase in the desire for sugary foods when using artificial sweeteners. OTHER studies have not shown this. AND most people do not report this, it only happens in a very few.

I would suggest that you continue to keep your total carbohydrate intake at a healthy level, and use splenda as an alternative when you want something sweet---limit intake to NO MORE than 3-4 servings daily.

How does this sound to you???
Dietitian Becky

Posts: 1,538
12/26/10 10:52 P

I am insulin resistant and am trying to cut sugar from my diet, but I have noticed most "diabetic" recipes call for Splenda. I heard that sugar substitutes actually increase cravings for sugar because they are hundreds of times sweeter than sugar. Is this true? Is there something I can use besides Splenda or sugar for baking, etc., that won't increase sugar cravings or cause a laxative effect? Thanks for the help.

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