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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,260
5/20/13 11:08 A

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For food intolerance elimination diets are usually best, not to mention cheapest. Try one type of nut for 3 days in a row, then put 2 days with no nuts in between. Start we a nut that you suspect you are not reacting to or that you have never had. This hopefully gives you something safe to use while testing the other types.
You might want to keep a diary and write down how you feel as well as check your pulse while sitting before and after eating, again 2 hours later etc. and also watch for intestinal cramping, skin reactions, any other symptoms.
Best wishes,
Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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MOXIE6's Photo MOXIE6 Posts: 585
5/20/13 9:23 A

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Had the allergy testing done Thursday. Skin Tests came up negative. There are some they had to do a blood test for and I don't have results yet. She said I could have intolerance which makes it really hard to figure out what's going on. There are no tests I just have to keep eating and trying to figure out what I'm reacting too. Big problem is that the reaction is delayed until the next day. With eggplant I have an immediate reaction so it's simple. Ugh!

The food tests seem a lot different than the other allergy tests my husband and son had. Then the doctor determined what to test for. With food I had to tell them what to test for. Ugh again.....



I am starting my ticker again since starting low carb.

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NOTREADMILLDESK's Photo NOTREADMILLDESK SparkPoints: (12,610)
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5/13/13 1:45 P

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Moxie:

Sugar has several roles in baking: sweetness, volume, texture, color, moisture retention, and emulsification/binding. Splenda for baking is formulated with a ton of maltodextin so it covers sweetness and volume properly, plus offers some of the binding and a tiny bit of moisture retention. But many LC (and other special diet) recipes will call for vegetable gums of some sort so your baked goods don't flatten and dry out the second you pull them from the oven.

I've recently been playing with Nectresse, which is a monkfruit-based sweetener that uses a tiny bit of cane sugar as a bulking agent instead of the more common giant quantity of maltodextrin. To bake with that product, I add half a teaspoon of konjac flour (my favorite of the vegetable gums) and one tbl. water for every quarter-cup-equivalent of sweetener. About the same as I'd use with any of the liquid sweetener extracts (stevia, sucralose, monkfruit), that add no volume at all.

Not sure any of that helped...

SJP






JLKL1980's Photo JLKL1980 Posts: 1,151
5/11/13 5:33 P

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I use a product called Stevia in the Raw. Comes in a big pouch. Can be used for replacement of sugar in baking.

Joy

George S. Patton-You're never beaten until you admit it.


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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,260
5/11/13 12:26 A

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I think for me the answer is to gradually reduce my need for sweet taste. Right now I am having some coconut yogurt (plain) with a little apples sauce and some nuts added and it all tastes quite sweet to me. It is all a matter of getting used to less sweet. If I were to use honey I would probably not want more than about 1/4 tsp. by itself, while I used to have 2-3 teaspoons on some rolls with butter and it was pleasant.
Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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MOXIE6's Photo MOXIE6 Posts: 585
5/10/13 11:12 P

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janeshealthykitchen.com/paleo-sweete
ne
rs/#.UY22ILUWKk4


was a site I found that gave a good review of paleo sweeteners but I'm still left wondering what will work best for baking. A lot of paleo items have plenty of carbs too like honey. I wish some low carb ones on the list weren't so expensive! I use stevia but also have some other items like monk fruit liquid. I like stevia in some foods but not others.

Maybe I can make a small batch to see how it works out.

I am starting my ticker again since starting low carb.

You have no control over what you weigh...only what you do.
Progress NOT Perfection!


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LAURIE160IN2013's Photo LAURIE160IN2013 Posts: 1,274
5/10/13 2:53 P

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For sweetener I use stevia, in white powder format. It comes in a little container like a vitamin bottle. If the dessert you're making is strong flavored (e.g., chocolate or lemon) you might not notice the stevia taste (kind of licorice flavor). Sugar properties (possibly replicated in other products) can be important in certain baked goods such as cakes, but in many recipes it isn't an issue. Read up on stevia, buy some, and experiment. It might seem expensive, but you use so little that it works out to be very reasonable.
Good luck,
Laurie

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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,260
5/10/13 11:31 A

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Many people are only sensitive/allergic to some types of nuts, not all of them, so make sure the test is specific. This should leave you some types of nuts to use. Also tahini (made from sesame seed) would work if you like the taste.
For sweetener I think it is mostly for the sweet taste, but you should find recipes of you google low-carb or paleo with the item you are hoping to make. Pinterest may even have pics with it.
For sweetener I like Xylitol, but it's extremely dangerous for pets, so I now like to use "Just like Sugar Tabletop", works great, but very expensive, far less aftertaste then anything with Stevia for me.
Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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FITKRIS's Photo FITKRIS Posts: 1,152
5/10/13 11:26 A

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Does Sunbutter count as nut free? It's made with sunflower seeds. I actually like it better than peanut butter, tastes quite similar though. As for baking, I tend to use Truvia as I hate the Splenda aftertaste. Conversion can be a bit tricky but so far I've had good results with it. If I remember right, 1 c. Spenda = 1/3 C. + 2 T. Truvia.

“One of the most important keys to Success is having the discipline to do what you know you should do, even when you don't feel like doing it.” - Unknown


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MOXIE6's Photo MOXIE6 Posts: 585
5/10/13 11:19 A

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So I think I have a tree nut and peanut allergy. I get tested soon.

Anyway....I'd like to find a replacement for assorted nut butters. I'm thinking some seeds may do but wondering what would taste the most like peanuts as I have some Thai recipes that call for them. I also love nut butters as a snack with celery or in some Fat Fast recipes. Any ideas for me?

Secondly, I have a recipe for Faux Bread Pudding but don't want to use Splenda. What works in baking? I'm assuming it serves a purpose beyond sweetness? Volume?

I am starting my ticker again since starting low carb.

You have no control over what you weigh...only what you do.
Progress NOT Perfection!


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