Well that is simply a mystery that no one will likely know I guess. We have a number of lawn mower technicians here and none of them seem to know the final answer. The original carb number was 98-7000 and many of us have that carburetor. The number was updated to the 98-7042 several years ago. I guess one could assume that the techs will say the "new number" rather than updated part number. One has to realize that Duraforces stopped production in around 2002 and the last retail sales in 2004. All others after that were just NOS left over mowers. So a NEW number may be several years old. I have never seen a 98-7048 number on a carburetor though. One can hope if you get a carb with that number on it that it is improved. But many I have seen are the old number being sold as the new part number. SO how the heck do we know what we are getting? I guess some courageous soul will have to get one that has that number on the side of it and take it apart and let us all know what the difference is. Until then we will all speculate till the cows come home. Are you volunteering? :-)

There is an edit feature now, you could go and edit the post. I think low calorie pizza is an oxymoron. Just eat less. I refuse to eat foods packaged as fat free or low fat unless it is simply naturally fat free or low fat. Most prepared foods that are fat free and low fat have things added that are worse for you than the regular full fat is in the first place. Also, if trying to lose weight, low carb is MUCH more important than the fat grams. So really pizza is not a food you should really be eating if you want to lose weight. But if you insist on eating pizza then make a homemade pizza with whole wheat crust, a sauce and a sprinkling of mozz cheese. I personally eat all the cheese and meat my heart desires and never gain any weight. I stay very active, but I prefer to eat low carb to maintain a trim body. I have found that carbs are the root of obesity and NOT fat grams.

Sisto, you need to work with your doctor to set your own goals. Everyone is different. What is ok for one person might not be for another. That said, and just for the sake of conversation, as a pre-diabetic on no medication, here are the goals which my doctor set for me. Waking up (fasting level) 85-110 mg/dl Before meals (4 hours) 90-120 mg/dl 2 hours after meals less than 130 mg/dl My problem is hunger and pickiness as to foods I like. I eat quite a bit of peanut butter (6 carbs per 2T--watch out some has added sugar) and nuts which are high in fat and have carbs too, but I don't have a weight problem. Wheat Thins/Nabisco makes a flatbread which is 12 carbs for 2 crackers which I can melt some cheese on, making a good snack. Half and apple, glass of milk makes a good snack. Eating out, make a good choice, and if it's not a good choice, only eat half, take the other half home for another meal. Besides carb count, quantity eaten is important too. When half a croissant might be ok, a whole one might be over the edge. Sandwich, just eat half. I make soup and stew and use a small amount of barley for the carb part of the recipe. I don't miss pasta, potatoes, rice, and I do eat 1-2 pieces bread daily. I miss the quantity of fruit I used to eat. I miss the big 8 oz. glass of milk at dinner, which I can have but then something else has to go. I fail when the family goes out for frozen yogurt, because I have some too. I failed the other evening when the family ordered delivered pizza, but most of the time I do pretty good. We'll find out for sure when I have the next a1c test. Sorry to ramble on, but it feels good to share with people who are "in the same boat."

It's been a cold, rainy day and I've been going through recipes.... BROCCOLI, BACON AND CHEDDAR TOSS (9 g. carb. per 1/2-cup serving) 3 c. broccoli florets 2 oz. (1/2 c.) shredded Cheddar cheese 1/3 c. raisins 1/4 c. chopped red onion DRESSING: 1/2 c. mayonnaise 2 T. sugar [could substitute non-calorie sweetener] 2 t. lemon juice Add-in: 8 slices bacon, crispy cooked, crumbled In a large bowl, combine all salad ingredients. In small bowl, combine all dressing ingredients; mix well. Pour dressing ingredients; mix well. Pour dressing over salad; toss to combine. Just before serving, stir in bacon. Yield: Nine (1/2-cup) servings. ~~~~~~~~~~~~~~~~~~~~~~~~ ZUCCHINI CAPONATA (I usually make 1/2 a recipe, which is still a LOT!!! I use it for a vegetarian lunch. Sometimes I'll add a sliced mozzarella cheese stick.) 3 g. carbs per 1/4-cup 1/3 c. olive or vegetable oil (I use 1 T.) 1 c. chopped onions 1/2 c. sliced celery 1/4 c. chopped yellow bell pepper 1/4 c. chopped red bell pepper 3 c. cubed zucchini 2 c. seeded, chopped tomatoes 2 T. chopped fresh basil OR 2 t. dried basil leaves 1 t. salt 1/4 t. pepper 2 T. lemon juice 1/2 c. small pitted ripe olives 2 T. capers, drained (I've never used them) Heat oil in heavy 2-quart saucepan over medium-high heat. Add onions, celery and peppers. Cook and stir 5-10 minutes or until tender. Add zucchini, tomatoes, basil, salt and pepper. Reduce heat to medium; cook 15-20 minutes or until vegetables are softened, stirring occasionally. Remove from heat; stir in remaining ingredients. Refrigerate 8-12 hours or overnight. Serve with pita bread wedges. Yield: 4-cups. ~~~~~~~~~~~~~~~~~~~~~~~~~~ LEMON-PEPPER VEGETABLES (If you want a whole meal add any kind of stir-fried meat.) Makes 6-servings - 5 g. carbohydrate per serving 1 c. 1/4-inch slices yellow squash (about 1-medium) (I also use frozen zucchini/squash in this recipe) 1 small red bell pepper; cut into 1/4-inch strips 1/3 c. diagonal slices celery (about one stalk) 1/3 c. 1-inch pieces green onions with tops (about 3) 1 t. vegetable oil 1 T. lemon juice 1/4 t. lemon pepper seasoning 4 oz. Chinese pea pods Cook squash, bell pepper, celery and onions in oil in 10-inch nonstick skillet over med-high heat about 2-minutes, stirring frequently, until bell pepper is crisp-tender. Stir in remaining ingredients. Cook about 1 minute stirring frequently, until pea pods are hot. 6-servings ~~~~~~~~~~~~~~~~~~~~~~~~~ GLUTEN-FREE (ALSO LOW-CARB) ZUCCHINI FRITTERS Yield: 4-servings, 4-grams carbs per serving 2 med. zucchini 2 green onions 1/4 c. almond flour 1/4 c. parmesan cheese, freshly grated 2 eggs salt and pepper 2 T. coconut oil (for frying) Grate zucchini and parmesan into a bowl. Add eggs, green onions, almond flour and season with salt. Heat oil in skillet over medium heat waiting for pan to get hot. Spoon mixture into pan and fry until golden brown, approximately 2-3 minutes per side. Serve with applesauce and/or sour cream. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ STEAMED VEGETABLES WITH HERB SAUCE Yield: 6 servings; 11-grams carbohydrates 3 c. cauliflowerets (about 1#) 2 med. zucchini, cut crosswise into 1-inch slices 1 med red, green or yellow bell pepper; cut into 1/4-inch strips 1 lemon half Prepare Herb Sauce. Place steamer basket in 1/2 inch water (water should NOT touch bottom of basket). Place cauliflowerets, zucchini and bell pepper in basket. Cover tightly and heat to boiling; reduce heat. Steam about 6 minutes or until vegetables are crisp-tender. Arrange vegetables on plate. Squeeze lemon over vegetables. Serve with Herb Sauce. HERB SAUCE 3/4 c. plain nonfat yogurt 1 t. honey (or non-calorie sweetener of choice) 3/4 t. chopped fresh or 1/4 t. dried basil leaves 3/4 t. chopped fresh or 1/4 t. dried tarragon leaves 1/4 t. salt 1 clove garlic, crushed Dash of dried dill weed Mix all ingredients. Cover and refrigerate at least 2-hours but no longer than 24-hours. ~~~~~~~~~~~~~~~~ ZUCCHINI NACHOS 1 med. zucchini (7-8-inches long), sliced 1/8 t. onion powder 1/8 t. dried basil leaves, crushed 2 oz. (1/2-cup) shredded mozzarella cheese 1/4 c. coarsely chopped pepperoni 1-2 t. grated Parmesan Cheese Microwave Directions: On medium microwave-safe plate, arrange zucchini slices. Sprinkle with onion powder and basil. Top with mozzarella cheese, pepperoni and Parmesan cheese. Microwave on HIGH for 1-2 minutes or until cheese is melted. Yield: 1 serving; 7-grams carbohydrate