Re: Low Carb Sugar Free Zucchini Relish - Tasty!
i have a container that has nothing in it but VERY finely
chopped nuts...................that is what i use "to flour" my
MORNING COFFEE VIEWhttp://img145.exs.cx/my.php?loc=img1...dcp00786hl.jpg
"Bob M" <email@example.com> wrote in message
: On Thu, 10 Feb 2005 09:09:38 -0500, Hannah Gruen
: <firstname.lastname@example.org> wrote:
: > "Luna" <lunachick@NOSPAMmindspring.com> wrote
: >> Why does relish need sweetener at all? I eat dill pickle
: >> is
: >> not sweet and is delicious.
: > Yes, but many people sometimes like a sweet relish for some
: > like
: > dill pickles, but for tuna salad I really want a sweet pickle
: > compromise by using a dill (non-sweet) relish and adding a few
: > sweetener.
: >> CORNSTARCH IS EVIL!!! sorry for the yelling, but it is. And
: >> low-carb.
: > No, but a small amount in a large recipe won't add much in the
: > carbs
: > to an individual serving. I think I'd use xanthan or guar gum,
: > for
: > this recipe. Most people could handle the small amount here, but
: > people may find even small amounts of certain things - sugar,
: > corn,
: > etc. - to be trigger foods.
: > Luna, one of the things we need to realize is that even though
: > to
: > to eat low carb, need it for our health even, higher carb things
: > necessarily evil. That's the kind of black and white thinking
: > people find incompatible with long-term maintenance. It also
reminds me a
: > lot of the quasi-religious mindset of vegan animal rights
: > It is all in the amount... we got fat/damaged our health because
: > amount of this kind of thing we used, because we made it the
: > our
: > diets rather than just a moderate or small part. and at the same
: > consistently ate more calories than we burned. Not because we
: > small
: > amount of cornstarch to a gravy in an otherwise low-carb meal.
: > There are certain foods I'd say are pretty bad for health...
: > maybe Krispy Kreme donuts for that reason... stuff like that.
: > starchy foods are relatively innocuous in small amounts,
depending on our
: > personal tolerance level. Recognizing this allows us to make
: > intelligent, choices and still stay low carb. I would say that
: > are the best source of carbs for us, because of their higher
: > density. But learning to live with small amounts of things like
: > cornstarch
: > allows us to eat at restaurants and friend's houses... in the
: > HG
: Speaking of this, what's a good replacement for flour as a
: girlfriend last night made chicken and the recipe called for
: chicken then making a sauce with what remained after sauteing (sp?
: French!) the chicken. To me, it seemed as if all the flour went
: sauce. What else could be done? Could you just saute the chicken
: add a different thickener?
: Bob in CT