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DEBBIE26111 Posts: 458
10/4/09 8:53 P

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thats a great idea thanks

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10/4/09 6:31 P

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For brown sugar I use stevia and a add a little bit of molasses for that brown sugar flavor...

~Laura

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

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DEBBIE26111 Posts: 458
10/4/09 9:10 A

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when I make recipes if it calls for sugar and brown sugar, I use stevia for the white sugar, just turns out better for me.

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10/3/09 12:36 A

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It was a good day, ANI! I am gonna try my Ezekiel bread in the morning (I got the raisin) YUM!

~Laura

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

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ANIDUCK's Photo ANIDUCK Posts: 10,842
10/2/09 11:55 P

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Hawggy you are so wonderfully reckless!! I bet you're fun in the kitchen too!

So glad you found a good store--what a fun discovery! I love Food for Life products. Have you tried their brown rice tortillas? Is that what you meant by "wraps"? I really like those but limit them. You maybe, can afford more carbs than me. When I tried to take in the carbs recommended by the food tracker I just gained weight!! But those tortillas are really good. So are their sprouted corn tortillas...yum!
My husband really likes the Ezekiel 4:9 bread. We both have found that cutting down on wheat makes us feel better though.

Hope your day was brightly successful!

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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10/2/09 10:30 P

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No. Haven't even heard of the product, ANI. I was just gonna try it with pure dark chocolate chips or maybe get some carob. I found a GREAT health food store on the opposite end of town!
They have everything under the sun! I bought some EZEKIAL bread, EZEKIAL wraps and EZEKIAL pasta... I also got some brown rice with bran pasta. Those were the only two ingredients. Stone ground brown rice and bran. Had some for dinner,; not bad but I really love my SOBA noodles!
Anyhow, this store maybe have those chips... I wil definitely be going back there! Lots of GOODNESS!!!

~Laura

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

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ANIDUCK's Photo ANIDUCK Posts: 10,842
10/2/09 9:36 P

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Did you guys notice that the name "In the Raw" doesn't mean anything special about their product. They answer the question (Why is it called "In the Raw") by admitting that it's just a carry-over from their sugar products which are called by the same (Sugar in the Raw) which are just...sugar; maybe with a few more minerals than white sugar but sugar just the same, same, same. Did I mention that it's the same as sugar?

We are getting savvy about commercial products here!!
I'm not saying that their stevia product is inferior in ANY way. I'm just saying, don't be lured by cute sounding phrases. Their advertisers and marketers work 40 hours a week (often more in the advertising business) thinking up these words. It's a job!!

Edited by: ANIDUCK at: 10/2/2009 (21:36)
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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10/2/09 8:45 P

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I saw this recipe on tv and want to get it into the book. But some of you know, I can't get it in there. Where do you want the recipe put? It's Paula Dean's lemon Linguine and looked delicious.

A man's growth is seen in the successive choirs of his friends.
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We design our lives through the power of our choices

www.mylifetime.com/on-tv/shows/cook-
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10/2/09 8:41 P

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Sorry that I posted that recipe with so many repeated phrases and words. I got in a hurry and just copied and pasted it right from the website. I guess you all can figure it out!!

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: 10,842
10/2/09 8:30 P

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Laura, do you have the "MoreFiber" product?
And, this isn't really my recipe I just got it off the NuNaturals website and I haven't even made it yet. I plan on making it tomorrow or maybe even tonight.

I wouldn't want to take credit for someone else's recipe...if I change it around a bit while I'm making it I'll let you know.

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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10/2/09 7:57 P

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Mmmm... ANI! Those look YUMMY! I printed it out and I will try! If they turn out as good as they sound, do you mind if I upload the recipe to SPARK? I will call them ANIDUCKTHISTLE'S CHOCOLATE CHIPPERS! LOL!

~Laura

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

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10/2/09 7:54 P

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OK. This is what I would do...

2 cups flour (I would use whole wheat; I always do)
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
24 packets of your stevia
1/3 cup light butter/margerine, softened
12 packets of your stevia PLUS 1-2 tbsp molasses (to replace the brown sugar flavor)
2 eggs
2 large egg whites
2 can pumpkin (not pie filling)
1 cup carrot, finely shredded

Cream cheese topping:
4 oz light cream cheese, softened
6 packets of your stevia
1 tablespoon skim milk


BECCIE, I would use real canned pumpkin, not the pie filling. Pumpkin pie filling already has sugar and spices added. I doubt if you need to use that. Also, I doubled the amount of pumkin, but you may need to adjust that. It is sometimes hard for me to tell how to SUBSTITUTE ingredients unless I'm right there making it. You can tell these things by the consistency... ANyhow, I doubled the pumpkin because you need to add 1 1/2 cups of BULK to make up for the lost sugar...

Lastly, before you pour this stuff into the pan, just check the sweetness. Maybe you need a little more... Also, you may want to leave the brown sugar in there. For bulk and also some sugar will also help the stevia. It's always an experiment in the kitchen with me! If you leave in the brown sugar, you may need less pumpkin...

Let us know how this works, BECCIE! I am dying to know!

~Laura

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

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ANIDUCK's Photo ANIDUCK Posts: 10,842
10/2/09 7:47 P

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Here's a recipe from the NuNaturals website. (I haven't tried it yet) It also has "MoreFiber" in it. This is a product I've been using that works pretty good in baking and also in smoothies or even just a glass of milk you want to sweeten up with some cocoa powder.

MoreFiber Chocolate Chippers
are crunchier than traditional Chocolate chip cookies. The texture is pleasing and the taste is extraordinary. Instead of using chocolate chips containing sugar use sugar free or bittersweet chocolate chips. Most people that have tasted MoreFiber chippers say they like them better than the original recipe containing sugar. Now that is something to munch on!
Pre-heat oven to 350 degrees.
Add 3/4 cup MoreFiber to butter and beat until fluffy. Beat eggs and add vanilla, applesauce, and mollasses(add 3 tbs more flour if you use mollasses). Add egg mixture and add another 1/4 cup of MoreFiber. Beat to mix but do not overmix. Mix Flour, salt and baking soda and add to other ingredients.
Start with 2 cups of flour and add 1/4 at a time until the cookie dough is firm(soft) but not sticky. Work chips, walnuts, and coconut into dough. Grease cookie sheet. Take about a tablespoon of dough and form into a flat 3 inch(across) cookie. Put cookies on the sheet leaving about 1/2 inch between cookies. Bake 15 minutes. Yields about 64 cookies.
Ingredients
2 1/2 cup White Flour
1 cup MoreFiber
1 tsp Baking Soda
1/2 tsp Salt
1 cup Butter
3 tbs Applesauce
2 large Egg (beaten)
3 tbs Molasses (Optional)
2 tsp Vanilla
1/2 cup Walnuts
1 cup Chocolate Chips
1/2 cup Coconut (Optional)
Directions
Pre-heat oven to 350 degrees.
Add 3/4 cup MoreFiber to butter and beat until fluffy. Beat eggs and add vanilla, applesauce, and molasses (add 3 tbs more flour if you use molasses). Add egg mixture and add another 1/4 cup of MoreFiber. Beat to mix but do not overmix. Mix Flour, salt and baking soda and add to other ingredients.
Start with 2 cups of flour and add 1/4 at a time until the cookie dough is firm(soft) but not sticky. Work chips, walnuts, and coconut into dough. Grease cookie sheet. Take about a tablespoon of dough and form into a flat 3 inch(across) cookie. Put cookies on the sheet leaving about 1/2 inch between cookies. Bake 15 minutes. Yields about 64 cookies.

www.nunaturals.com/

PS: Stevia is another major marketed item right now and every manufacturer claims that theirs is the best tasting ever. You really have got to try a few and decide for yourself. And THAT'S the Truththththth!

Edited by: ANIDUCK at: 10/2/2009 (19:49)
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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10/2/09 7:37 P

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=157762


Here it is.

A man's growth is seen in the successive choirs of his friends.
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We design our lives through the power of our choices

www.mylifetime.com/on-tv/shows/cook-
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10/2/09 7:26 P

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Perfect! Now, I would have a look at their conversion table and browse their recipes. I would maybe try one of their recipes first. See how it works for you before you start experimenting. But, you can do whatever you like...

Can you post the link to th recipe you want to try again? The peanut butter bars? I can tell you what you should maybe try... maybe the other members have ideas on this also...

Edited by: FIT_ARTIST at: 10/2/2009 (19:28)
~Laura

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

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10/2/09 7:23 P

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I'm doing good, laura. I have the box with packets for this site. www.steviaextractintheraw.com/Our-Pr
od
ucts.aspx


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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10/2/09 7:14 P

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Wow! They sure have a pretty website!
Anyhow, she may also be using the SWEET LEAF brand. It also has a picture of a coffee cup on it.

Anyhow... here is another good site regarding cooking with stevia. Also, if you read the page (quite lengthly) it also goes on to explain the controversy around stevia.... and you can sign their petition. I had ordered some stevia cookbooks and they had the same info in them... and encouraged people to write to their government. blah, blah, blah...

www.cookingwithstevia.com/

There is also a conversion chart that is not BRAND specific. After you bake with it a bit, it gets much easier!!!
I hope we are not confusing BECCIE! LOL!
www.cookingwithstevia.com/stevia_con
ve
rsion_chart.html


Edited by: FIT_ARTIST at: 10/2/2009 (19:15)
~Laura

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

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10/2/09 7:06 P

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Yep. i have the one that IMNOWREADY's link goes to.

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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Team Cookbook
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IMNOWREADY's Photo IMNOWREADY Posts: 849
10/2/09 5:34 P

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If so, here is the link to the substitution chart www.steviaextractintheraw.com/Conver
si
on-Chart.aspx


Judi


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IMNOWREADY's Photo IMNOWREADY Posts: 849
10/2/09 5:32 P

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My guess is this is what Beccie has... www.steviaextractintheraw.com/

Judi


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ANIDUCK's Photo ANIDUCK Posts: 10,842
10/2/09 5:03 P

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Beccie, what is the brand name on the stevia you have? I can look it up and maybe find out more about it.

Wait, click on this link and tell me if you see your stevia on the page
www.azurestandard.com/search.php?q=s
te
via


Edited by: ANIDUCK at: 10/2/2009 (17:05)
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: 10,842
10/2/09 5:02 P

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Everything Laura says is right on. I will just say it differently to make sure you get it Beccie.
There are lots of stevia products. Some are just extract which can be a powder or a liquid. These things are good for simply sweetening something like tea; a very tiny, tiny bit does the job (refer to what Laura said about that)

Tjhese other products; Steviva, Organic Zero etc are combinations of stevia and erythritol. You see sugar in a recipe, esp. cookies or brownies does more than just sweeten. It also gives the bulk, the chewyness, the crispness and other textural qualities that you might be going after in your recipe. Using the stevia extract alone won't give any of those things; just the sweet flavor. That is why Laura suggests putting in something like applesauce or puréed blueberries to give the finished thing a bulk and a texture that would be pleasing to your mouth. And that is why many of us have discovered the ease of using the erythritol/stevia blends.

I would just like to say that erythritol is another mega marketed thing right now--the latest baby to sell to those of us who are watching weight and sugar consumption. We are still waiting for the full truth as to whether this is a safe thing to eat. For now some of us will risk it. We have always been the guinea pigs of the food marketing industry...LOL!!

Probably using the pure extract plus the puréed fruit is the safest way to go...probably...what do I know?

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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10/2/09 4:28 P

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Laura, the beauty of this siteis that you never have to rush. I'm not in no hurry. The box is green with a cup of coffee on it. Saying; Stevia extract in the raw. 100% natural zero calorie sweetner. No where does it say PURE. I'm gonna us it in my pumpkin carrot bars. Or our no cook cookies.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=157762

I've gotta go too. I'll be back around 5-6 pm CST.

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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10/2/09 4:08 P

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No. You can use the packets.... but is it PURE STEVIA EXTRACT? If so, then you will only use about 1/4 - 3/4 of a tsp per recipe (say a batch of cookies).
If you are going to make a batch of cookies, though, you need to take up the bulk that would normally be taken up by sugar. So, use say uinsweeteened applesauce (or pureed spinach and blueberries. yum!)
|Do you already have a recipe? What brand of stevia do you have BECCIE? Maybe go to their website; they almost always have recipes on how to use their particular product. IU am actually on my way out the door, otherwise I would send you some links on baking with stevia, but I really have to go now!!!

Some brands have several types too. The packets usually have a little more filler in them; you add a packet to say a cup of coffee, or on your oatmeal. The pure extract however, is pure stevia. Use a very SMALL amount.

When you bake with stevia, you will learn that it takea a bit of a knack... a little may not taste like anything at all, and too much will leave a very powerful aftertaster.

Pureed fruit often helps with the sweetening affect of stevia, AND if you make a batch of cookie dough, refridgerate it for an hour or so before baking. This also seems to help the sweetening effect...

OK. I will be back later, BECCIE. Let me know how you are making out!

~Laura

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

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10/2/09 3:51 P

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Okay. Let's do Stevia. I found some. But it's in packets and called Stevia extract in the raw. Can I use this in baking? Or do I still need to get the Stevia blend?

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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SPARKEYES's Photo SPARKEYES Posts: 684
10/2/09 2:50 P

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Ani thank you for the article. Quite informative. I personally do not use table salt anymore either. But a lot of the canned products I buy, mostly tomato and beans do contain quite a bit of sodium. So they make the sodium nutritional values quite high at times. Some people seem to have a real problem with this. I say if you don't want so much sodium either 1. don't make the recipe or 2. use lower sodium products.

Finally, yes, I think you SHOULD post a blog. This is very important information.


Losing weight is hard. Being overweight is hard. Choose your hard!'

Discipline weighs ounces, regret weighs tons. Jim Ro


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ANIDUCK's Photo ANIDUCK Posts: 10,842
10/2/09 2:50 P

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What does Aniduck use?
My favorite salt (yes it actually tastes better than any other salt I've tried) is Celtic Sea Salt in it's "Kosher" form which just means it's very coarse (not that it's holy--that's another story!)

Look at it here
www.azurestandard.com/product.php?id
=B
P110


Edited by: ANIDUCK at: 10/2/2009 (14:50)
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: 10,842
10/2/09 2:45 P

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I found tons of stuff on salt in my own personal Word files. Note the date on this one. This salt perspective is really old news?

The Huge Difference Between Ordinary Table Salt and Sea Salt
By Jon Herring (from ETR newsletter 11-4-06)
We crave salt - and we need it to live. In fact, animals will travel miles for a lick of salt to satisfy that need. Does this mean salt's reputation for contributing to high blood pressure, as well as heart and kidney disease, is not deserved? Well ... yes and no.
The salt you buy in a grocery store is as bad as you've been told. Mass-market salt is dried at high temperatures, and its many beneficial trace minerals are removed. The salt is then mixed with iodine, bleaching agents, anti-caking agents, and even dextrose (sugar) to remove the bitter chemical taste. What's left is pure sodium chloride with as much as three percent added chemicals.
Bottom line: Ordinary table salt is not natural, it's not healthy, and it should not be consumed.
But that doesn't mean you shouldn't use salt - a reasonable quantity of high-quality, unrefined, unprocessed, natural sea salt, that is.
Not all sea salt is "good" salt. Even the sea salt sold in health food stores has usually been bleached and the minerals removed. As always, read the label.


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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10/2/09 2:38 P

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For a VERY lengthly article click on this link
articles.mercola.com/sites/articles/
ar
chive/2003/07/26/sodium-recommendatiR>ons-part-one.aspx


Here's a snippet from the next article:
The Difference Between Table Salt and Natural Salt

Having expressed my concerns for the findings of these recommendations I want to make it perfectly clear that I am not a fan of nearly all commercial processed salt. I personally seek to avoid using all processed foods whenever possible and rarely consume regular table salt.

You may not realize that not all salt is created equal. There is actually a major difference between the standard, refined table and cooking salt most of you are accustomed to using, and natural health-promoting salt.

Your table salt is actually 97.5 percent sodium chloride and 2.5 percent chemicals such as moisture absorbents and iodine. This salt is dried at an excessively high temperature -- over 1,200 degrees Fahrenheit -- that actually negatively alters the natural ionic physical structure of the salt.

Moreover, when your body attempts to eliminate the excess processed salt, water molecules must surround the sodium chloride to break it up into sodium and chloride ions in order to help your body neutralize these ions. To accomplish this, water is taken from your cells, which tends to compromise the fluid balance in your cells.

You may be surprised to learn that for every gram of sodium chloride that your body cannot get rid of, your body uses 23 times the amount of water to neutralize the salt. Eating common table salt therefore causes excess fluid in your body tissue, which can contribute to:
Unsightly cellulite
Rheumatism, arthritis, and gout
Kidney and gall bladder stones
And most of you do eat way too much of this salt (90 percent of the money most Americans spend on food is for processed foods, and every one of these foods is loaded with unnatural salt).

The average American eats 4,000 to 6,000 mg of sodium chloride each day (and some of you even eat up to 10,000 mg a day). So this is really a pervasive issue.
That was from:
articles.mercola.com/sites/articles/
ar
chive/2007/11/13/should-salt-no-longR>er-be-generally-recognized-as-safe.aspx


Here's something from Doc Sears:
The Real Salt of the Earth
By Al Sears, MD (from ETR newsletter 7-19-06)
Contrary to what you may have heard about salt, fewer than 20 percent of people with high blood pressure improve on a low-salt diet. The real problem with salt isn't salt at all... it's a lack of potassium.
Your body needs real salt, straight from the earth, and is well-equipped to handle it. But commercial salt producers remove all the good minerals (for sale to industry) and add several harmful chemicals (to bleach the salt white and keep it from caking).
Potassium neutralizes the negative effect of too much sodium. It also lowers your risk of heart attack and stroke. But we just don't get enough potassium in our diets. The media loves to scare you into thinking that too much salt will cause all sorts of health problems - but the right amount of potassium keeps everything in check.
****************************************
*

Then the good Doc Sears goes on about how to get more potassium in our diets and it ain't bananas.

Should I have put this in a sparkpage blog?
emoticon

Edited by: ANIDUCK at: 10/2/2009 (14:41)
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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10/2/09 2:36 P

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I always use sea salt... if any at all.

~Laura

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

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10/2/09 2:26 P

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Aniduck with helpful info again!

I have learned a thing or two about the "sodium problem" Apparently, if the food and nutrition gurus have got it right, it's not the salt's problem. (Can some of you guess what's coming here?) Again, our food supply has been SO messed with in order for manufacturers to make MORE PROFIT that even our salt is bad for us.

Let me go find something so I can just put a link here instead of ranting.
I will say that I have changed the salt that I use. Actually I changed it many years ago but I didn't know what the real deal was until lately.

As Gov. Schwartzenheimer (LOL)says: "I'll be back!"

Edited by: ANIDUCK at: 10/2/2009 (14:26)
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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10/2/09 2:19 P

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That's right, SPARKEYES. There is no magic low sodium recipe, is there? Just use low sodium, or NO SALT ADDED ingredients. That's exacly what I do. I don't put salt in anything!
So, as far GENERIC IT UP... I guess that is up to each individual. I personally write my recipes the way I think they SHOULD be. I try to keep in mind what others may have on hand, but ultimately it's me and my family that is going to eat it!
Alternatively, if I see a recipe that looks really good that someone else has contributed, I will make it and maybe change a couple of ingredients (I seem to always do that. Can't help myself) and if the recipe is good, and I think I will use it again, then I just rewrite it MY way.
I hope this helps! emoticon

~Laura

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

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10/2/09 2:06 P

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Well Laura since you have the place for it I've got a question.

When we post recipes to share with our fellow SP are we supposed to generic it up? I write the recipe the way "I" use it so I will know the nutritional values for the products "I" use. I have seen so many people complain about lots of recipes "to much sodium" can you please cut the amount of sodium. Don't they know that if they want lower sodium they can omit the salt or use low/no salt free products? I would like to get some of my team mates advice on this. What do you think?


Losing weight is hard. Being overweight is hard. Choose your hard!'

Discipline weighs ounces, regret weighs tons. Jim Ro


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10/2/09 1:44 P

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I had a request to have a Q&A thread. I thought that was a good idea, and deserving of a STICKY, but I have run out of room to add more STICKYS. So, since the SUGGESTION BOX was not very active, we will make this thread for that.

If you have Questions or Suggestions post HERE!

~Laura

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

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