How about it grainlady?
11 years ago
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Comments (2)Agave nectar does NOT raise blood glucose - it's a 10-11 on the glycemic index of foods, and in my NON-professional opinion, would be one of the best choices for a sweetener (used in moderation) and would be the one I would use in similar circumstance for myself. I use 1/2-3/4 the amount of the sugar called for in a recipe when substituting agave nectar. I may or may not adjust the hydration, it depends on the recipe/food. An easy way to use it is to find recipes that call for honey and substitute agave nectar for honey. I previously posted this quote: Patrick Quillin, Ph.D., R.D., wrote in "Beating Cancer with Nutrition" (Nutrition Times Press, 1994). "Elevating blood glucose in a cancer patient is like throwing gasoline on a smoldering fire," Dr. Quillin warned, so eating foods that promote balanced blood sugar is advisable for individuals who have cancer... So, ANY food that elevates blood glucose is a problem, not just "sugar". Whole wheat flour will raise blood glucose nearly as much and as quickly as white flour and sugar. I'd use low-carb coconut flour instead. (See link below.) Many recipes in "Cooking with Coconut Flour" use honey (I substitute agave nectar), and some have stevia as a suggested alternative. In general, I'd watch EVERY carbohydrate in the diet (stick to low-carb foods), watch the amount of total carbohydrates in a meal/food, and how each food affects the blood glucose. As others suggested in earlier posts, you need to understand the Glycemic Index of foods - this will tell you which foods raise blood glucose. Any food that raises blood glucose would also "feed" cancer cells. I'd pick foods from the lower half of the Glycemic index, and avoid "sugar" entirely. Even turbinado and sucanat. I'd suggest the book, "Get the Sugar Out" by Ann Louise Gittleman. -Grainlady Here is a link that might be useful: Coconut Flour Recipes...See MoreGrainlady - About Morning Moo
Comments (4)shambo- Morning Moo's is LOW-lactose, but isn't lactose-free. All of my lactose-intolerant family members can use Morning Moo's, but that may not be true of everyone. As I understand it, nearly everyone has lactose intolerance - it's just a matter of degrees of intolerance based on amount consumed and frequency of consumption. The higher the fat content of dairy, the less lactose there is in it. That's why some people who have lactose intolerance can eat butter, whipping (or heavy) cream, half-and-half, or even whole milk, but not low-fat or fat-free milk. So you may find you can use Nestle's NIDO (available in the Latino section at Wal-Mart) because it includes milk fat (I would store mixes including NIDO in the refrigerator). I bet you could also substitute non-dairy creamer for powdered milk. It might be worth trying a quarter or half recipe of Magic Mix to see. There are a couple brands of whey-based milk substitutes that ARE lactose-free - if they are even available anymore. The original one we used was Meadow Fresh (developed by Roy Borg), which is now Meadow Fresh Milk-Lite. Phil Augason of Morning Moo's fame worked with Borg. Another lactose-free brand I've used was "1st and Best Whey Milk" (www.wheymilkusa.com). I haven't used any since 2007. It's more expensive, not as tasty as Moo's out of the glass, and doesn't come hermetically-sealed in #10 cans for long-term storage. It worked well for mixes, cooking and baking and the chocolate version is VERY tasty. We used it to make homemade chocolate ice milk and ice cream. Vance's Dari-Free powdered milk substitute is made from potato starch, and may be an option. Goat milk has lactose, in fact it can have more than cow's milk. "Cow's milk ranges from a low of 4.66 to 5.15, depending on breed, with the common Holstein having 4.93 on average. Goats, on the other hand, again depending on breed, range from 4.54 to 6.4, with Saanens about on par with Holsteins, although some Holsteins have tested for much lower levels at 3.51. Goats, as you can see, can easily have more lactose than cows, or at best the same amount." The reason some lactose-intolerant people can use goat's milk, and find it more digestible, is because of its smaller globule size of the fat. -Grainlady...See Morealmond milk questions - grainlady or anyone
Comments (1)The pulp will still be just damp enough to pack together, kinda' like clay, but still crumble under pressure. You shouldn't see any visible moisture if pressed. What is left? Fat, protein, fiber, and much of the nutrition. I like to dry nut pulp at a fairly low heat - 125-degrees F and under. It dries fairly quickly and works in nearly any recipe that calls for almond flour. I dry it on the fruit roll-up sheets. I usually make it finer after it's completely dry by placing it in a mini food processor (if necessary - not all recipes require fine almond flour, but most do). You could also place it in a bag and roll it with a rolling pin into a finer flour just by rolling the clumpy mixture. You can also use raw pulp and make a number of things like "cereal", crackers, snack foods, and a whole lot of other interesting things. Many will be dehydrated at a fairly low temperature - especially if you follow RAW food recipes - and raw foods recipes are a great resource. Some of the recipes I've gleaned, and you can find these and more on-line: -Almond Pulp Freezer Fudge -Almond Pulp Crackers -Raw Almond Pulp Cookies -Almond Pulp Crunch -Homemade Almond Butter (but you need a high-speed blender like a Vitamix) -Almond Pulp Breakfast Power Bread -Cinnamon Peanut Butter Almond Pulp Crackers The link below is a great place to find recipes using almond flour. Honeyville Grain Almond Flour is superior to homemade, but homemade is soooooooo much cheaper. -Grainlady Here is a link that might be useful: Elanas Pantry...See MoreOh Grainlady,...about those Berkey water filters
Comments (4)We purchased a Berkey because it doesn't require electricity and the filtration elements can be cleaned and used for a very long time. We use it mainly in the summer, instead of using the electric distiller indoors (which puts off some heat) for purified drinking water. Because of the long length of time it takes for water to seep through the micro-pores within the purification elements on the Berkey, this increases the efficiency at removing pathogenic bacteria and waterborne contaminants. You'll find more information at the link below. I'd also suggest contacting Berkey for more information, as well as any test results they have on file. A few years ago I bought a Zerowater filter (the pitcher model), as a back-up water filter, and the Ion Exchange Filters are expensive and don't last long (especially if you are filtering hard water), but the water tastes great. I also have an electric and a non-electric distiller (emergency use only), for the ultimate purification system. We've used a distiller for our drinking water for 25-years. We calculated the amount of electricity it takes to distill a gallon of water by putting a Kill-A-Watt Electricity Usage Monitor on the distiller - 21-cents per gallon. We use distilled water in our humidifiers in the winter, as well as for drinking water. Our stockpile of emergency water in the basement (around 100-gallons) is primarily distilled water, so we rotate it out to feed the humidifiers. The least expensive reverse osmosis water we can purchase (fill your own bottles) is 35-cents per gallon. But it's only suitable for the humidifiers, not drinking. Our biggest concern with our city drinking water is from farm-related chemicals and pharmaceutical drugs - which can't be treated with simple household filters (PUR, Britta, Zerowater, etc.), nor are they removed by the city water system. Reverse osmosis is incapable of removing all of those things as well. We understood the Berkey would remove farm chemicals and Rx drugs from the water, as does steam distillation. -Grainlady Here is a link that might be useful: Berkey Water Filter...See More
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