The canola oil is important to the recipe. This was the answer to the same concern about canola oil, from a website that I get sent to Disney for trying to post. The canola oil story is a HOAX!! And that's all there is to it. Any "warnings" from an e-mail are 99 percent certain to be lies and hoaxes. Don't buy into it. "What we have here is a bit of truth about a product's family history worked into a hysterical screed against the product itself. There is no earthly reason to give any credence to this rumor -- Canola oil is not the horrifying product this widely-disseminated e-mail makes it out to be, nor has the FDA turned loose on the American public a health scourge worthy of being named one of the Four Horsemen of the Apocalypse. An appreciation of what this scare is based upon begins with a better understanding of what canola oil and how it came into being. The rape plant (Brassica napus) is a member of the mustard family, as claimed in the e-mail. However, before associations between rape and mustard gas set in too strongly, it should be noted turnip, cabbage, watercress, horseradish, and radish are also members of this family of plants. Rapeseed oil has been used for cooking for centuries in Europe, India, China, and Japan. As modern science is finding out, its previous use wasn't necessarily a guarantee of safety. Cooking at high temperatures with unrefined rapeseed oil now appears to be related to an increased risk of lung cancer because at high temperatures cooking oil gives off chemicals capable of causing mutations in cells. Unrefined rapeseed oil is particularly notable for this, but other oils also have this association. Those intent upon doing large amounts of wok cooking with any sort of cooking oil should therefore lower their frying temperature from the 240C to 280°C called for in Chinese cooking to 180°C. Rapeseed oil naturally contains a high percentage (30-60%) of erucic acid, a substance associated with heart lesions in laboratory animals. For this reason rapeseed oil was not used for consumption in the United States prior to 1974, although it was used in other countries. (Americans chose to use it as a lubricant to maintain Allied naval and merchant ships during World War II.) In 1974, rapeseed varieties with a low erucic content were introduced. Scientists had found a way to replace almost all of rapeseed's erucic acid with oleic acid, a type of monounsaturated fatty acid. (This change was accomplished through the cross-breeding of plants, not by the techniques commonly referred to as "genetic engineering.") By 1978, all Canadian rapeseed produced for food use contained less than 2% erucic acid. The Canadian seed oil industry rechristened the product "canola oil" (Canadian oil) in 1978 in an attempt to distance the product from negative associations with the word "rape." Canola was introduced to American consumers in 1986. By 1990, erucic acid levels in canola oil ranged from 0.5% to 1.0%, in compliance with U.S. Food and Drug Administration (FDA) standards. This light, tasteless oil's popularity is due to the structure of its fats. It is lower in saturated fat (about 6%) than any other oil. Compare this to the high saturated fat content of peanut oil (about 18%) and palm oil (at an incredibly high 79%). It also contains more cholesterol-balancing monounsaturated fat than any oil except olive oil and has the distinction of containing Omega-3 fatty acids, a polyunsaturated fat reputed to not only lower both cholesterol and triglycerides, but also to contribute to brain growth and development. In other words, it's a healthy oil. One shouldn't feel afraid to use it because of some Internet scare loosely based on half-truths and outright lies."

My Dad has the same problems as your Dad. You should make your own bread. Bread has lots of sodium and you can make it sodium free. Milk has lots of sodium. You can buy soy or other grain milks but they have lots of sodium also. But, you can make rice milk real easy and not add salt and either drink or use it in your receipes and it is sodium free. If a salad dressing calls for oil, use water and thicken with cornstarch or arrowroot. I use Fetherweight Baking powder (no sodium), EnerG egg replacer (0 fat, 0 cholesterol, 5 mg. sodium), EnerG baking soda (no sodium). I create my own receipes for my Dad. I gave him a low sodium cookbook (uses less than 500 mg. sodium in a days meals). I cannot remember the name of it. E-mail me and I will let you know.

There is a long topic further down on this board discussing it, but here is the recipe. There is another recipe in the thread that is for a high calorie sweet bread, which isn't the "diet" one. HUNZA DIET BREAD RECIPE Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) x 2 inch squares, high in protein, vitamins and minerals. Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer. The recipe for this wonderful bread is as follows: - * 4 cups of water * 3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour * 1.5 (one & one half) cups of canola oil * 1.5 (one & one half) cups of natural unrefined sugar * 16 ounces of honey * 16 ounces of molasses * 4 ounces of powdered soya milk (half cup) * 1 teaspoon sea salt * 1 teaspoon cinnamon * 1 teaspoon ground nutmeg * 2 teaspoons baking powder (non aluminium) Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees farenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees farenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container. You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread..... Good luck and good health .. bon appetite :-) Suggestions to lose weight with HUNZA DIET BREAD There are many ways to do it. This is another benefit. It's flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories. Plan A: Eat 1 piece every 5 hours of the 16 hours you're awake. That's 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system. Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread. Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less. Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don't want to eat at all. Plan E: Eat the bread at the end of meals that don't fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack. Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.

Well, everybody's different, but I aim for about 20% protein, less than 20% fat (I like it closer to 10%), and the rest complex carbs overall in my diet. This is from my meal plan: Breakfast: 1/2 whole wheat bagel 1 teaspoon cream cheese 1.5 cups skim milk 1 cup orange juice Lunch: Fruit Salad Lentil, Cracked Wheat, and Vegetable Salad Dinner: Italian Pasta and Vegetable Stew Garden Salad It fills me up. Here are the recipes for the lunch and dinner items: * Exported from MasterCook * Italian Vegetable-and-Pasta Stew Recipe By : Cooking Light, Sept. 1995, page 158 Serving Size : 8 Preparation Time :0:29 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 2 cups chopped onion 1 1/2 cups quartered small red potatoes 1 cup dried Great Northern or navy beans 1/2 cup sliced carrot 1/2 cup quartered mushrooms 1/2 cup uncooked pearl barley 1/2 pound lean boneless round steak cut into 1/2-inch pieces 14 1/2 ounces pasta-style chunky tomatoes -- (1 can) undrained 14 1/4 ounces fat-free beef broth -- (1 can) 3 cloves garlic -- chopped 1 cup sliced zucchini 1 cup torn spinach 1/2 cup uncooked alphabet or other small pasta 1 tablespoon dried rosemary -- crushed 1 teaspoon salt 1 teaspoon rubbed sage 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Yield: 8 servings (serving size: 1-1/2 cups stew and 1 tablespoon cheese). - - - - - - - - - - - - - - - - - - NOTES : Ladle into individual soup bowls, and sprinkle with cheese. Nutr. Assoc. : 0 0 4716 4214 0 4204 86 4787 0 1514 0 0 5663 0 4363 0 0 1302 0 0 0 * Exported from MasterCook * Lentil, Cracked Wheat, & Vegetable Salad Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 167 Serving Size : 4 Preparation Time :0:00 Categories : Vegetable Salad/Dressing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 1/2 cup uncooked bulgur -- cracked wheat 1 cup dried lentils 2 tablespoons olive oil -- divided 2 cups diced zucchini 2/3 cup diced green bell pepper 2/3 cup diced red bell pepper 1/2 cup finely chopped red onion 1 teaspoon grated orange rind 1/4 cup fresh orange juice 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/8 teaspoon ground red pepper Lime wedges -- optional Combine boiling water and bulgur in a large bowl; stir well. Let stand 20 minutes or until water is absorbed. Place the lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well; add to bulgur, and set aside. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add zucchini, bell peppers, and onion, and saut7 minutes or until vegetables are crisp-tender. Add vegetables to bulgur mixture. Combine remaining oil, orange rind, orange juice, lemon juice, salt, and pepper in a small bowl; stir well. Add to bulgur mixture; toss gently. - - - - - - - - - - - - - - - - - - NOTES : Serve warm or at room temperature. Garnish with lime wedges, if desired. Serving size: 1-1/2 cups. Nutr. Assoc. : 0 218 0 0 5663 0 0 4712 0 0 0 0 0 0 * Exported from MasterCook * - - - - - - - - - - - - - - - - - - The fruit salad is as big as I can eat it- about 2.5-3 cups of fresh chopped fruit, no dressing or other stuff. The garden salad is 2-2.5 cups mixed greens (I like mesclin mix with Romaine lettuce and spinach), 1 cup of chopped other veggies, usually green and/or red peppers, mushrooms, carrots, celery, broccoli, and some shredded cheddar cheese (I don't like salad dressings). If I have them, I might put some croutons on it too. The day's plan I gave has the following nutritional info, according to Mastercook: 1210 calories 19 g fat % calories from fat 13.4% 6 g saturated fat 212 g carbohydrates % calories from carbs 67.2% 43 g fiber 61 g protein % calories from protein 19.4% I usually don't get that much fiber, but the day before was a little deficient, so I made up for it. I aim for 30 g fiber per day. I try to balance everything out weekly.