Re: Splenda

[Guest guest]

Almost all , I dare say all bread here in Canada that comes from the " big "

producers - including the store bakeries is loaded with sugar.

I haven't seen splenda yet though... that is crazy - I'm sure it's not far off

from happening here too.

I am nearly a Holistic Nutritional Consultant - write my final exam in 2 weeks

and hand in 14 case studies - every single one of them I tell to check the

ingredients in bread - or better yet, find a local artisan style bakery and buy

from them - a sourdough / rye / whole grain bread from a bakery is going to be

fresher and have a lot less ingredients.

Also.... learn to bake your own, chances are you will eat less of it, and save

money, and at least you know what goes into it.

Liz

________________________________

To: bodyforlifewomensclub2

Sent: Sun, August 8, 2010 3:41:30 PM

Subject: Splenda

Speaking of ingredients, I recently noticed that my favorite 100 calorie

thin sandwich bun things have sucralose (Splenda) in them! When did that

happen? They're hiding artificial sweeteners all over the place now.

Pepperidge Farms deli flats and Orrowheat sandwich thins both have it. I

guess they're so eager to use a " No High-Fructose Corn Syrup " claim that

they're willing to sweeten with whatever and assume nobody is going to know

what sucralose is.

I did find Earth Grains 100% Natural Thin Buns. They're the same calories

but are sweetened with sugar, which is what things should be sweetened with

if you ask me. :-)

When I gave up artificial sweeteners I knew to look for it in diet soda and

protein shakes but I wasn't expecting it to show up in my whole wheat bread!

I've also seen it in some pretzels, chips and crackers. I used to put

Splenda on everything until I got the Splenda rash. I thought it was the

dumbest internet rumor ever but if your skin has become insanely sensitive

to everything, look at how much Splenda you're consuming. Ditching it was

like a miracle cure.

[Guest guest]

I agree they are also putting Fructose in now. It is actually worse for

you then High Fructose Corn Syrup but it hasn't gotten as much media hype. I

just want them to go back to being honest and making an honest product. Until

then I am really choosy and I make a lot of my own breads.

Michele

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[Guest guest]

That sounds like a second vote for making my own bread. Yay! I love that idea!

But you guys know what a menace I am in the kitchen. Can I use a bread machine?

Or do you have any tips for learning to make it? A bread machine would really

make me happy because then I'd have freshly baked bread AND a new gadget. LOL

> I agree they are also putting Fructose in now. It is actually worse for

you then High Fructose Corn Syrup but it hasn't gotten as much media hype. I

just want them to go back to being honest and making an honest product. Until

then I am really choosy and I make a lot of my own breads.

> Michele

> ____________________________________________________________

> Refinance Now 3.7% FIXED

> $160,000 Mortgage for $547/mo. FREE. No Obligation. Get 4 Quotes!

> http://thirdpartyoffers.juno.com/TGL3141/4c5f091e123ff2a6c86st05vuc

>

>

[Guest guest]

I get achy when I eat Ace-K. It is awful! Took me about a year to figure it

out. I never would have thought that was it. I only found out when I gave up

Coke Zero for a month as a personal challenge. And then one night I made some

Crystal Light. I hurt for three days.

I know one woman (figure competitor) with knee pain. She went so far as having

an MRI to find the source of the pain. She quit Splenda and was cured.

If it's doing this to our joints, what's it doing to our brains?

Sent from my Verizon Wireless BlackBerry

Splenda

Speaking of ingredients, I recently noticed that my favorite 100 calorie

thin sandwich bun things have sucralose (Splenda) in them! When did that

happen? They're hiding artificial sweeteners all over the place now.

Pepperidge Farms deli flats and Orrowheat sandwich thins both have it. I

guess they're so eager to use a " No High-Fructose Corn Syrup " claim that

they're willing to sweeten with whatever and assume nobody is going to know

what sucralose is.

I did find Earth Grains 100% Natural Thin Buns. They're the same calories

but are sweetened with sugar, which is what things should be sweetened with

if you ask me. :-)

When I gave up artificial sweeteners I knew to look for it in diet soda and

protein shakes but I wasn't expecting it to show up in my whole wheat bread!

I've also seen it in some pretzels, chips and crackers. I used to put

Splenda on everything until I got the Splenda rash. I thought it was the

dumbest internet rumor ever but if your skin has become insanely sensitive

to everything, look at how much Splenda you're consuming. Ditching it was

like a miracle cure.

[Guest guest]

I was just looking up recipes and was going to try this one

http://www.lifehack.org/articles/lifehack/kitchen-hack-one-minute-ciabatta-bread\

..html

I'm going to do whole grain and see what happens.... I don't think it gets much

easier than that recipe. You can add garlic or whatever seasonings you like to

the top of the loaf too.

I have heard that bread machines work well, but I bought one and my loaves

turned out like rocks.... maybe the whole grain flour I was using... I think one

needs to experiment, and I just haven't taken the time to do so.

Liz

________________________________

To: " bodyforlifewomensclub2 "

<bodyforlifewomensclub2 >

Sent: Sun, August 8, 2010 5:39:25 PM

Subject: Re: Splenda

That sounds like a second vote for making my own bread. Yay! I love that idea!

But you guys know what a menace I am in the kitchen. Can I use a bread machine?

Or do you have any tips for learning to make it? A bread machine would really

make me happy because then I'd have freshly baked bread AND a new gadget. LOL

> I agree they are also putting Fructose in now. It is actually worse for

>you then High Fructose Corn Syrup but it hasn't gotten as much media hype. I

>just want them to go back to being honest and making an honest product. Until

>then I am really choosy and I make a lot of my own breads.

> Michele

> __________________________________________________________

> Refinance Now 3.7% FIXED

> $160,000 Mortgage for $547/mo. FREE. No Obligation. Get 4 Quotes!

> http://thirdpartyoffers.juno.com/TGL3141/4c5f091e123ff2a6c86st05vuc

>

>

[Guest guest]

That looks like a recipe even I could make! I bookmarked it so I can try it.

> I was just looking up recipes and was going to try this one

>

http://www.lifehack.org/articles/lifehack/kitchen-hack-one-minute-ciabatta-bread\

..html

>

>

> I'm going to do whole grain and see what happens.... I don't think it gets

much

> easier than that recipe. You can add garlic or whatever seasonings you like

to

> the top of the loaf too.

>

> I have heard that bread machines work well, but I bought one and my loaves

> turned out like rocks.... maybe the whole grain flour I was using... I think

one

> needs to experiment, and I just haven't taken the time to do so.

>

>

> Liz

>

>

>

>

>

> _______________________________

[Guest guest]

I don't make bread without the breadmachine. I use it weekly to make my pizza

dough. I also use it to make all my doughs even if I am making like french

bread which then requires an oven. Mine is way old but I love it if for the

pizza dough alone.

Michele

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[Guest guest]

Never use 100% whole wheat flour. Its not good. Dry and lifeless. You will need

too much yeast, raising time and kneading. Try using a mixture 50-50 with

bread flour. It will give you more flavor while still feeling like your eating

bread.

Of course you can add other flours but in my experience never more that 10%.

Oats, rice, rye, even nut flours.

I like to add cook grains (brown rice is really nice), herbs, seeds... A

favorite combination is cottage cheese with dill. Bread is really easy and I

have found there's only one secret: patience.

Sent via BlackBerry by AT & T

[Guest guest]

Oh, I hear you about the Splenda rash...

On a similar note, have you seen, Sweet Misery about aspartame?

It's in ten parts free on YouTube.

Here's a link to the trailer for the movie;

M.

[Guest guest]

> I have heard that bread machines work well, but I bought one and my loaves

> turned out like rocks.... maybe the whole grain flour I was using... I think

one

> needs to experiment, and I just haven't taken the time to do so.

>

>

> Liz

Make sure you're measuring your flour correctly.

Many people just dig the measuring cup into the flour bin, but you are supposed

to take a spoon, fluff up the flour, fill the cup a spoonful at a time, and then

level off. There is a *significant* difference in the amount of flour when done

this way.

Of course, the foolproof method is to weigh it

I have a bread machine that I rarely use. I need to drag it out more often.

Dana W.

www.jestersbaubles.com